Air Fryer Korean Chicken Thighs
Ingredients
To Make Chicken:
1½ pounds (720 g) boneless and skinless chicken thighs, cut into bite-size pieces
2 tablespoons rice vinegar
1 tablespoon low-sodium soy sauce
2 teaspoons minced ginger
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 large eggs, beaten
1 cup cornstarch
toasted almonds, for garnish
To Make Sauce:
3 tablespoons ketchup
3 tablespoons Gochujang
3 tablespoons honey
2 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
2 garlic cloves, peeled and minced
Directions
In a medium mixing bowl, combine chicken bites, vinegar, soy sauce, ginger, salt, and black pepper. Toss well to coat and set aside. Allow to marinate for at least 20 minutes.
Place beaten eggs in a shallow bowl. Pour the cornstarch in a separate shallow bowl.
Dip marinated chicken pieces in the egg and then in the cornstarch to coat. Transfer to parchment-lined air fryer basket. Brush chicken with oil.
Fry at 400 F (200 C) for 15 minutes, flipping and brushing with more oil once halfway through.
Meanwhile, make the sauce: In a small mixing bowl, combine all sauce ingredients. Stir well.
Remove fried chicken thighs from the fryer and transfer to a large bowl. Pour the sauce over and toss well. Sprinkle with toasted almonds. Serve hot.
