Directions
- 1Slice chicken into six strips. Add seasonings and mix well to coat.
- 2In a bowl, add self-raising flour, potato starch, and more seasonings. Mix it up.
- 3Take half a cup of that flour mixture and add it to another bowl with some sparkling water.
- 4Add a little bit to your flour, mix it up.
- 5Dunk chicken breast into the flour mixture, shake off the excess, then into the wet mixture, and finally back into the flour.
- 6Set them on a rack, give them a good spray, and air fry with these settings (180°C/375°F | 25 mins). Flip them halfway and respray.
- 7For the Korean glaze, mix soy sauce, water, low sugar ketchup, gochujang, honey, and brown stevia. Bring it to a bubble, then stir on low heat until it thickens up.
- 8Once your chicken is nice and crispy, coat it in that Korean glaze.
Ingredients
- 500 g chicken breast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp white pepper
- 0.5 tsp cayenne
- 0.5 tsp ginger
- 120 g self-raising flour
- 60 g potato starch
- 0.5 same seasonings as the chicken
- 0.5 cup flour mixture
- 0.5 cup sparkling water
- 2 tbsp soy sauce
- 60 ml water
- 45 g low sugar ketchup
- 2 tbsp gochujang chilli paste
- 30 g honey
- 1 tbsp brown stevia
- 1 green onions
Equipment
frying panbowlspoonforkair fryercooking spray
Related recipes
Odeng Guk / Umook Tang
Korean · Soup
Budae Jjigae
Korean · Soup
mandoo-guk (korean dumpling soup)
Korean · Soup
Pumpkin Soup (Danhobak Soup)
Korean · Soup
Sujebi
Korean · Soup
고명 큐브 (Garnish Cubes)
Korean · Soup
Cabbage Wraps with Tuna Ssamjang
Korean · Soup15m
Korean Sweet & Spicy Chicken Thighs (Yangnyeom)
Korean · Soup
Rice Cooker Bibimbap
Korean · Soup45m
Korean Beef Bowls with Chili Crisp Fried Egg
Korean · Soup30m
Frozen Instant Hot Pot Meal Prep Kit
Korean · Soup20m
Spicy Kimchi Tofu Rice Paper Rolls
Korean · Soup