Air Fryer Korean Chicken with Crunchy Slaw

This recipe is on heavy rotation in our house!


We absolute love take out from Seoul Fried Chicken here in the city so I had to try to recreate the sauce at home! I wouldn’t say its exactly the same but a pretty close second

A little secret – I’ve never actually tried deep frying, I’ve always avoided it. However! The air fryer produces a pretty darn crispy chicken that rivals the deep fried kind while being a tad more calorie friendly

Jalapeño Bruschetta Chicken Bowl

I chose to use a breadcrumb coating for the chicken so the meal was inclusive for the whole family. The kids ate the air fried chicken dipped in plum sauce instead of the spicier Korean sauce. If everyone you are serving enjoys the heat – you can omit the breadcrumbs and flour and dip the chicken in the egg and cornstarch instead. For a vegetarian twist on this dish, use tofu instead of chicken and cook for 10 mins @ 400 degrees

Gonchujang is a slightly spicy fermented Korean paste. It’s my first time using it but I think it will be very versatile – stir fry, meatballs, noodle dishes. I ordered this one from Amazon but I have seen it in numerous grocery stores in the Asian aisle. The first time I made this, tried only 1 tbsp of the paste as I wasn’t sure how intense the flavour was. If you are skeptical, start with 1 tbsp and work your way up. I usually use 3 tbsps!


  • 2 chicken breast, cut into bite sized pieces
  • 2 cups flour
  • 2 cups bread crumbs
  • 2 eggs
  • Cooked rice
  • 2 large carrots, thinly sliced
  • 1 cucumber, thinly sliced
  • 1/2 cup green onions, thinly sliced
  • 2 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tsp white sugar
  • 1 inch grated ginger
  • 1/2 lime, zest & juice
  • 3 tbsp ketchup
  • 2-3 tbsp gochujang
  • 2 tbsp brown sugar
  • 1 tbsp honey
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 3 cloves garlic, grated

1. Prepare your ingredients – cut the chicken into bite sized pieces, and season with salt and pepper. Set up your three dreading bowls –  the egg, flour, and breadcrumbs each into their own bowl. Heat up your air fryer, 3 mins @ 390 degrees and lastly start cooking the rice.

2. Dredge the chicken pieces into the flour, then egg, then roll in breadcrumbs. Spray the bottom of the air fryer with cooking spray then arrange the coated chicken pieces on the bottom, trying best to not overlap pieces (you will need to cook the chicken in two batches). Cook for 14 mins @ 400 degrees. Pull the basket out every 4 mins and toss the chicken so it doesn’t stick

3. While the chicken is cooking, prepare the vegetable slaw. Thinly cut the carrots, cucumbers and green onions – thinly sliced cabbage would also be a great alternative if you are missing an item. Mix together the rice vinegar, soy sauce, sugar, ginger and lime – pour over vegetables

4. Last step, the gochujang sauce. Whisk together the ketchup, gochujang paste, brown sugar, soy sauce, sesame oil and garlic. As the chicken comes out of the air fryer, transfer to a bowl and toss with the sauce

5. Build your dish! Start with a bed of rice, add in the mixed vegetables and finish off with the Korean chicken. Sprinkle with sesame seeds and green onions!

enjoy xo

Jalapeño Bruschetta Chicken Bowl
Air Fryer Korean Chicken with Crunchy Slaw
Air Fryer Korean Chicken with Crunchy Slaw

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