Sweet-n-Spicy Air Fryer Korean Fried Chicken

Name: Easy Air Fryer Korean Chicken Dinner
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 24
Ingredients: 1 lb Chicken Breast, Chopped into 1½” cubes, 454g; 3½ Tbsp Tapioca Starch; 1½ Tbsp Almond Flour; 2 Tbsp Gochujang, Korean hot chili paste; 2 Tbsp Coconut Aminos or Low Sodium Soy Sauce; 1½ Tbsp Rice Vinegar, or White Wine Vinegar; 2½ tsp Minced Garlic, about 2-3 cloves; 2½ tsp Grated Ginger, about 5-6g; ¼ cup Water Stevia Sweetener, 2 Tbsp sugar worth (Use your brand's Conversion Chart)

by Haylee Jane Monteiro

24 Pieces

25 min

Sweet and spicy, this crispy Korean Fried Chicken is actually made in an Air Fryer. A healthy and Paleo alternative made with coconut aminos, tapioca starch and stevia but still has all the authentic flavors!

Okay let me just preface this by saying I am now in love with Gochujang!

I’ve always been a fan of spicy foods, but I’d been holding off on all those Asian recipes on my list because they’re so heavy on the sodium (all the soy sauce and pastes and such).

But I recently got my hands on a low-sodium and soy-free alternative to soy sauce! Coconut Aminos - that are made from coconut sap - as well a version of the Korean hot chili paste (Gochujang) that’s made with the same concept.

So this just had to be the first recipe to knock off my list!

sweet n spicy air fryer korean fried chicken

Sweet-n-Spicy Air Fryer Korean Fried Chicken

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Recipe details

Yield 24 Pieces
Time spent: Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min

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% Daily value

Ingredients

1 lb Chicken Breast, Chopped into 1½” cubes, 454g
3½ Tbsp Tapioca Starch
1½ Tbsp Almond Flour

Sauce

2 Tbsp Gochujang, Korean hot chili paste
2 Tbsp Coconut Aminos or Low Sodium Soy Sauce
1½ Tbsp Rice Vinegar, or White Wine Vinegar
2½ tsp Minced Garlic, about 2-3 cloves
2½ tsp Grated Ginger, about 5-6g
¼ cup Water Stevia Sweetener, 2 Tbsp sugar worth (Use your brand's Conversion Chart)

Instructions

Preheat air fryer to 375°F. and line a baking sheet with parchment paper. In a shallow bowl, combine tapioca starch, almond flour and salt, and mix.
Dredge each piece of chicken in starch-flour mixture until coated well.
Shake to remove any excess, and set on a wire rack.
Transfer to air fryer basket and cook for about 10 minutes, shaking halfway. Work in batches if needed.
Prepare sauce: While the chicken cooks, heat a small pot or medium-sized nonstick pan over medium. In a small bowl, whisk together the gochujang paste, coconut aminos/soy sauce, vinegar, ginger, garlic, stevia sweetener and water. Pour mixture into pot/pan and allow to slightly thicken. Combine and serve: Add cooked chicken into sauce and toss to coat well. Transfer to a serving dish, sprinkle on sesame seeds, garnish with green onion and serve hot!

Prepare sauce:

While the chicken cooks, heat a small pot or medium-sized nonstick pan over medium.
In a small bowl, whisk together the gochujang paste, coconut aminos/soy sauce, vinegar, ginger, garlic, stevia sweetener and water.
Pour mixture into pot/pan and allow to slightly thicken.

Combine and serve:

Add cooked chicken into sauce and toss to coat well.
Transfer to a serving dish, sprinkle on sesame seeds, garnish with green onion and serve hot!

Tips

To bake, place coated chicken pieces on a parchment lined baking sheet and bake for 12 minutes at 425°F, flipping halfway. For best results, cook and toss in sauce just before serving to ensure that chicken is crunchy.
To store: Fridge: In an airtight container for 3-4 days. Reheat in the oven at 350˚F for 7-10 minutes, or use an air fryer. Freeze: Place on baking sheet and let freeze individually. Transfer to freezer safe bag. Bake at 400°F for 5-7 minutes to reheat.

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