Description
A healthier version of crispy Korean fried chicken made in an air fryer, coated with a sweet and spicy Korean sauce.
Ingredients
- 8 pieces Chicken Tenders
- 1 cup Crushed Corn Flakes
- 1 tbsp Garlic Powder
- 1 tsp Paprika
- 2 Eggs
- 1 tsp Salt
- 1 tsp Pepper
- 1 tbsp Avocado Oil
- 2 cloves Minced Garlic
- 2 stalks Green Onions (whites and greens separated)
- 2 tbsp Gochujang
- 3 tbsp Honey
- 3 tbsp Ketchup
- 2 tbsp Mirin
- 1 tbsp Sesame Oil
- Toasted Sesame Seeds (for garnish)
Instructions
- Start by marinating the chicken tenders. In a bowl, mix together garlic powder, paprika, salt, and pepper. Coat the chicken tenders thoroughly with the seasoning blend.
- In a separate bowl, beat the two eggs. Dip each seasoned chicken tender into the egg mixture and allow excess egg to drip off.
- Roll the chicken tenders in the crushed corn flakes, ensuring they’re well-coated for a satisfying crunch.
- Preheat your air fryer to 400°F. Brush the air fryer basket lightly with avocado oil to prevent sticking.
- Place the coated chicken tenders in the air fryer basket in a single layer. Air fry for about 10-12 minutes, flipping halfway through, until golden brown and cooked through.
- While the chicken cooks, prepare the Korean style sauce. In a small saucepan, heat 1 tbsp of sesame oil over medium heat. Add the minced garlic and the white parts of the green onions; sauté until fragrant.
- Stir in gochujang, honey, ketchup, and mirin. Allow the sauce to simmer for about 5 minutes, stirring occasionally, until slightly thickened.
- Once the chicken is ready, remove it from the air fryer and toss it in the prepared Korean style sauce.
- Serve hot, garnished with the green parts of the green onions and toasted sesame seeds.
Notes
Let the chicken tenders rest after marinating for best flavor. Adjust spiciness of the sauce according to preference.
