These air fryer Korean chicken bites are the kind of thing I make when I'm craving something flavourful yet quick. The chicken gets a light coating of cornstarch before it goes into the air fryer, so you get those lovely browned edges without having to deep fry anything.
Once the chicken is cooked, it gets tossed in a quick gochujang sauce made with a few pantry staples. The sauce is sweet, spicy, savory, and just a little tangy. I usually serve these with rice and some vegetables, but they are also really good as a snack or appetizer.
And honestly, the best part is how quickly the whole thing comes together.
You will also enjoy these other Korean delights: Korean chicken wings in air fryer, Gochujang fried rice, Gochujang aioli or dip
Ingredient Breakdown
Chicken: I like using boneless skinless chicken thighs here because they stay nice and juicy, but chicken breast works just fine. Just cut the pieces roughly the same size so they cook evenly.
Cornstarch: This is what gives the chicken that light crisp coating. Just enough is used to lightly coat the pieces.
Gochujang paste: Gochujang is the star ingredient here. This is a Korean fermented chilli paste with a really distinctive sweet and spicy flavor.Â
Honey or Maple Syrup: Again perfect for balancing out the flavours. You can use brown sugar as well.
Soy Sauce and Oyster Sauce: These sauces add a lovely savoury and umami flavor.
Sweet Chilli Garlic Sauce: I like adding this for another this for more flavor. You can leave it out too.
Toasted Sesame Oil: Adds a lovely toasted sesame flavor.
Ginger: I add a little for its fresh taste.
Rice Vinegar: Vinegar does a good balancing act in the sauce.
Instructions
Pat the chicken dry and cut it into bite-sized pieces. Try to keep them fairly similar in size so they cook at the same rate.
Take chicken bites in a bowl and toss with salt, black pepper, garlic powder and cornstarch. Mix well so that the chicken bites have a thin coating on them.
Spray with some olive oil.
Preheat air fryer to 400F or 200C for about 4 minutes. Place seasoned chicken bites in the air fryer basket in a single layer. If your basket is small, cook in batches rather than piling everything in.
Air fry for 10 to 12 minutes at 400F or 200C. The chicken should be cooked through and lightly browned around the edges. I always confirm by using a meat thermometer. Internal temperature of the thickest chicken bite should reach 165F or 74C for it to be cooked.
While the chicken is air frying, make the sauce. Add all the sauces including spicy gochujang paste, oyster sauce, sweet chilli garlic sauce, honey or maple syrup, soy sauce, sesame oil, grated ginger, and rice vinegar in a bowl. Mix well.
If it is very thick, you can add a little water. Once the chicken is done, take it out from air fryer basket and transfer to a bowl while it's still hot.
Pour the sauce over the chicken and toss well. This is when all those crispy little edges get coated in the sweet and spicy sauce.
Now, place the chicken bites on a serving plate and garnish with sesame seeds and chopped scallions.
Serve your delicious Gochujang chicken bites with a dip of choice or as a meal with rice and vegetables.
Expert Tips
1. Dry chicken well before adding the cornstarch and seasonings. This is to enable getting a thin layer of cornstarch on.
2. You may use potato starch in place of cornstarch.
3. Try not to overcrowd the air fryer. If the chicken is packed in too tightly, it will steam instead of getting nicely browned.
4. I recommend keeping the sauce off the chicken until after air frying. You'll get much better texture this way, and the sauce won't have a chance to burn in the air fryer.
5. I usually reach for chicken thighs for this recipe, especially when I'm making it for a crowd. They're much harder to overcook and stay juicy even after reheating.
Serving
These chicken bites are great over steamed rice with a simple vegetable on the side. Broccoli, cucumber, green beans, or even a quick slaw all work nicely.
For a more casual meal, put the chicken on a platter with toothpicks and let everyone help themselves. You can also make a rice bowl with cucumbers, scallions, sesame seeds, and a little extra sauce.
I like serving them while they are still warm and glossy.
Storage
Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
When you are ready to eat, reheat the chicken in the air fryer at 350°F (175°C) for 3 to 5 minutes, or until heated through. It won't be quite as crisp as when freshly made, but the air fryer does a good job of bringing some of that texture back.
If you know you are going to have leftovers, you can also keep some of the sauce separate and toss it with the chicken after reheating.
Here's the recipe card:
Air fryer Gochujang Chicken Bites
Ingredients
- 1 lb. boneless skinless chicken thighs or chicken breast 500 gm.
- 1 tbsp. olive oil
- ½ tsp. salt
- ½ tsp. black pepper
- ½ tsp. garlic powder
- 2 tbsp. cornstarch
For Gochujang Sauce
- 1 tbsp. gochujang paste
- 1 tbsp. oyster sauce
- 1 tsp. sweet chilli garlic sauce
- 1 tbsp. honey or maple syrup
- 1.5 tsp. soy sauce
- 1 tsp. toasted sesame oil
- ½ tsp. grated ginger
- ½ tsp. rice vinegar
For Garnishing
- 1 tsp. sesame seeds
- 2 green onions or scallions
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Instructions
- Pat the chicken dry and cut it into bite-sized pieces. Try to keep them fairly similar in size so they cook at the same rate.
- Take chicken bites in a bowl and toss with salt, black pepper, garlic powder and cornstarch. Mix well so that the chicken bites have a thin coating on them.
- Spray with some olive oil.
- Preheat air fryer to 400F or 200C for about 4 minutes. Place seasoned chicken bites in the air fryer basket in a single layer. If your basket is small, cook in batches rather than piling everything in.
- Air fry for 10 to 12 minutes at 400F or 200C. The chicken should be cooked through and lightly browned around the edges. I always confirm by using a meat thermometer. Internal temperature of the thickest chicken bite should reach 165F or 74C for it to be cooked.
- While the chicken is air frying, make the sauce. Add all the sauces including spicy gochujang paste, oyster sauce, sweet chilli garlic sauce, honey or maple syrup, soy sauce, sesame oil, grated ginger, and rice vinegar in a bowl. Mix well.
- If it is very thick, you can add a little water. Once the chicken is done, take it out from air fryer basket and transfer to a bowl while it's still hot.
- Pour the sauce over the chicken and toss well. This is when all those crispy little edges get coated in the sweet and spicy sauce.
- Now, place the chicken bites on a serving plate and garnish with sesame seeds and chopped scallions.
- Serve your delicious Gochujang chicken bites with a dip of choice or as a meal with rice and vegetables.
Notes
2. You may use potato starch in place of cornstarch.
3. Try not to overcrowd the air fryer. If the chicken is packed in too tightly, it will steam instead of getting nicely browned.
4. I recommend keeping the sauce off the chicken until after air frying. You'll get much better texture this way, and the sauce won't have a chance to burn in the air fryer.
5. I usually reach for chicken thighs for this recipe, especially when I'm making it for a crowd. They're much harder to overcook and stay juicy even after reheating.
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