Ingredients:

  • 900 g (2 lbs) Chicken (Thighs cut into 1.5-inch pieces, or a mix of wingettes and drumettes)
  • 120 ml (½ cup) Milk or Buttermilk
  • 5 ml (1 tsp) Fine Sea Salt (for chicken)
  • 5 ml (½ tsp) Freshly Ground Black Pepper
  • 5 ml (1 tsp) Grated Fresh Ginger
  • 120 g (1 cup) Potato Starch (or Corn Starch)
  • 30 g (¼ cup) All-Purpose Flour
  • 5 ml (1 tsp) Baking Powder
  • Pinch of Salt (for coating)
  • Neutral oil in a spray bottle (e.g., Canola, Rapeseed, or Peanut oil)
  • 60 ml (¼ cup) Gochujang (Korean chili paste)
  • 60 ml (¼ cup) Honey or Maple Syrup
  • 30 ml (2 Tbsp) Soy Sauce (Low-sodium preferred)
  • 30 ml (2 Tbsp) Rice Vinegar
  • 15 ml (1 Tbsp) Brown Sugar, packed
  • 2 cloves Garlic, minced
  • 5 ml (1 tsp) Sesame Oil
  • 15 ml (1 Tbsp) Toasted Sesame Seeds (Garnish)
  • 2 Spring Onions (Scallions), finely sliced (Garnish)

Instructions:

  1. Soak the chicken: Place chicken pieces in a bowl and cover with milk or buttermilk. Let sit for a minimum of 30 minutes (up to 2 hours refrigerated). Drain the chicken completely and pat dry with paper towels. Season the chicken with salt, pepper, and grated ginger.
  2. Prepare the sauce: In a small saucepan, whisk together the Gochujang, honey, soy sauce, rice vinegar, brown sugar, minced garlic, and sesame oil. Bring the mixture to a low simmer over medium heat, stirring occasionally until the sauce thickens slightly (about 3–5 minutes). Remove from heat and set aside.
  3. Coat the chicken: In a shallow dish or large Ziploc bag, combine the potato starch, flour, baking powder, and a pinch of salt. Whisk well. Working in small batches, dredge the seasoned chicken pieces fully in the starch mixture, pressing the coating firmly onto the chicken. Shake off the excess and place coated pieces on a cooling rack.
  4. First Air Fry Cook (Base Crisp): Preheat the air fryer to 180°C (350°F). Place the coated chicken pieces in the air fryer basket in a single layer (do not overlap). Spritz the pieces lightly but evenly with the neutral oil spray. Air fry for 12–15 minutes, flipping halfway through.
  5. Second Air Fry Cook (Maximum Crunch): Increase the air fryer temperature to 200°C (400°F). Spritz the chicken lightly with oil again. Cook for another 5–8 minutes, or until the chicken is deeply golden brown and the internal temperature reaches 74°C (165°F). Remove the cooked chicken and immediately transfer to a large mixing bowl. Repeat steps with remaining batches.
  6. Glaze and Serve: Pour the warm Yangnyeom sauce over the freshly air-fried chicken. Toss gently but quickly until every piece is beautifully coated. Transfer immediately to a serving platter and garnish with toasted sesame seeds and sliced spring onions. Serve straight away.