Air Fryer Korean Fried Chicken Thighs are crispy, sticky, and perfectly balanced between sweet and savory. This air fryer version delivers all the flavor without deep frying.
Inspired by Dakgangjeong, this soy garlic Korean fried chicken is quick to prepare and irresistibly good. It’s an easy weeknight favorite with big, bold flavors.
Ingredients
Chicken thighs – Juicy and tender, chicken thighs are ideal for absorbing bold sauces while staying moist inside.
Potato starch – Helps create a super crispy exterior when air-fried, mimicking the crunch of deep-fried chicken.
Garlic powder – Adds warm, aromatic depth that complements the savory-sweet sauce.
Onion powder – Enhances umami and adds balance to the coating mixture.
Soy sauce – Forms the savory foundation of the sticky glaze, rich with umami.
Brown sugar – Sweetens the glaze and helps it caramelize slightly for a sticky finish.
Rice wine vinegar – Lends acidity to cut through the sweetness, keeping the sauce balanced.
Coarse black pepper – Brings a gentle kick that sharpens all the other flavors.
Make Korean Fried Chicken Thighs
Start by coating the chicken thighs in a seasoned starch mixture for crispiness. Air fry them until golden brown, flipping halfway through.
As they finish, simmer the soy garlic sauce until bubbly. Then toss the hot, crispy chicken in the sticky glaze until fully coated.
Tips for Perfect Air Fryer Korean Fried Chicken Thighs
For the crispiest result, pat the chicken thighs dry before coating.
Avoid crowding the air fryer basket—air circulation is key for even cooking. If doubling the recipe, cook in batches and scale the sauce accordingly.
Potato starch yields a superior crunch compared to cornstarch, but both work well.
Best Ways to Store
Store leftovers in an airtight container in the fridge for up to three days.
Reheat in the air fryer at 350°F for 5–7 minutes to regain crispiness.
To freeze, place cooled chicken in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Reheat from frozen at 375°F for 10–12 minutes, flipping halfway.
Frequently Asked Questions
Can I use chicken wings instead of thighs?
Yes, wings work perfectly. Adjust cook time slightly—wings may crisp faster due to their size.
Can I make this recipe without potato starch?
Cornstarch is a fine substitute, though potato starch creates a crispier crust.
Is the sauce supposed to be thick?
No, the sauce stays a bit runny but still clings beautifully to the chicken when tossed hot.
Can I make it spicier?
Absolutely! Add gochujang or a dash of chili flakes to the sauce for extra heat.
Air Fryer Korean Fried Chicken Thighs
Equipment
- air fryer
Ingredients
- For the Chicken
- 1½ lbs chicken thighs skin-on and bone-in or boneless
- 1 tsp onion powder
- 3 tbsp potato starch or substitute cornstarch
- 1 tsp garlic powder
- For the Sauce
- 4 tbsp soy sauce
- 4 tbsp brown sugar
- ½ tbsp garlic powder
- 1 tbsp rice wine vinegar
- ¾ tsp coarse black pepper
- 1 tbsp water
Instructions
- Pat the chicken thighs dry with a paper towel to remove any surface moisture.
- In a bowl, whisk together potato starch, garlic powder, and onion powder; then toss the thighs until thoroughly coated.
- Arrange the coated thighs in a single layer within the air fryer basket, leaving space between each piece.
- Set the air fryer to 400 °F and cook for 25 minutes, flipping the thighs halfway through to ensure even crisping.
- About 3 minutes before the thighs are finished, combine soy sauce, brown sugar, garlic powder, rice wine vinegar, black pepper, and water in a small saucepan over medium heat. Stir continuously until the mixture bubbles and melds; it should be fluid and glossy, not heavily thickened.
- Once the thighs are cooked through and crispy, remove them from the air fryer and immediately toss them in the warm sauce until each piece is thoroughly glazed.
- Serve the thighs hot for optimal texture and flavor.