Crispy Air-Fryer Korean Fried Chicken
If you're looking for a healthier and more flavorful way to enjoy fried chicken, try Chef Anne Hicks' Air-Fryer Korean Fried Chicken recipe. Made with a combination of Wurzpott Asian Fusion, Gochujang, and other savory ingredients, this recipe is sure to satisfy your cravings without the added calories and fat of traditional fried chicken.
To make this delicious dish, you'll need three chicken breasts, Wurzpott Asian Fusion, a pinch of Wurzpott Chili Threads, soy sauce, rice vinegar, baking soda, and black pepper. You'll also need corn starch, whole milk, and an egg to coat the chicken before air frying.
Chef Anne Hicks' KFC Sauce adds the perfect finishing touch to this dish. To make the sauce, you'll need ketchup, Gochujang, honey, soy sauce, rice vinegar, sesame oil, pepper, Wurzpott Garlic slices chopped, and green onions.
To prepare the chicken, mix the Wurzpott Asian Fusion, Wurzpott Chili Threads, soy sauce, rice vinegar, baking soda, and black pepper in a bowl. Coat the chicken breasts in the mixture and let it marinate for at least 30 minutes.
Next, mix the corn starch, whole milk, and egg in a separate bowl. Dip the marinated chicken in the mixture and place it in the air fryer. Cook the chicken for 25-30 minutes until it's crispy and golden brown.
To make the KFC sauce, mix all the ingredients in a small bowl. Drizzle the sauce over the cooked chicken and garnish with sliced green onions.
This Air-Fryer Korean Fried Chicken recipe by Chef Anne Hicks is a healthier and more flavorful version of the classic fried chicken. With the perfect blend of spices and the delicious KFC sauce, you'll be coming back for seconds.
