Crispy all over and packed with flavor! This Air Fryer Soy Garlic Chicken is easy to make, perfectly crunchy, and full of delicious soy garlic taste. Let’s get cooking
Yield: 1-2 Servings
Short Korean Lesson
- JuGeoJi (주거지) = Residence
- GongDongChe (공동체) = Community
Video Instructions
Main Ingredients:
- 2 Cups Chicken (1 lb)
- 3 Tbsp Korean Frying Mix
- 3 Tbsp Corn or Potato Starch
- 3 Tbsp Olive Oil or Cooking Oil
- 1 tsp Sesame Seeds (for Garnish)
- some Green Onion, Finely Chopped
Sauce Ingredients:
- 3 Tbsp Soy Sauce
- 3 Tbsp Vinegar
- 3 Tbsp Water
- 3 Tbsp Sugar
- 1 Tbsp Garlic, Minced
- 1 Tbsp Honey
- ⅛ tsp Black Pepper
Directions
Slice 1 lb of chicken into thin ¼-inch strips, then cut into 1 x 1 inch cubes. I used chicken breast today, but chicken thighs taste even better for this recipe.
Place the chicken in a mixing bowl. Add 3 Tbsp Korean frying mix and 3 Tbsp corn/potato starch, and mix until no dry powder remains.
Add 3 Tbsp olive oil and mix again to lightly coat the chicken.
It’s ready for the air fryer.
Line your air fryer tray with parchment paper and spread the chicken pieces so they don’t overlap.
I placed the chicken into the air fryer, set it to 400°F for 12 minutes, and it preheated before starting to cook. After the first 12 minutes, flip the chicken pieces, then set the air fryer again to 400°F for another 12 minutes.
While the chicken finishes cooking, make the sauce: add all sauce ingredients to a pan: 3 Tbsp soy sauce, 3 Tbsp vinegar, 3 Tbsp water, 3 Tbsp sugar, 1 Tbsp minced garlic, 1 Tbsp honey, ⅛ tsp black pepper. Stir until the sugar dissolves.
Bring the sauce to a boil over medium-high heat, then simmer for 3–5 minutes until it thickens slightly.
The chicken in the air fryer is now golden brown and perfectly crispy.
Turn off the heat, add the cooked chicken to the sauce, and toss to coat evenly.
Add 1 tsp sesame seeds and give it a final mix.
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