This Korean-inspired “fried” chicken plate is crispy, sticky, and packed with flavor — all made conveniently in the air fryer and designed to be macro-friendly. I love making this when I’m craving something indulgent but still want to stay on track with my goals.
Why You’ll Love This Recipe
I get all the crunchy satisfaction of fried chicken without deep frying.
It’s macro-balanced — high in protein, lower in fat.
I use protein crisps for a unique, crispier texture and added protein.
The gochujang sauce is spicy, tangy, and addictive.
It pairs beautifully with kimchi fried rice and a refreshing cucumber salad.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Marinate the Chicken: I mix chicken with vinegar, sweetener, soy sauce, gochujang, garlic powder, onion powder, and ginger paste. I let it sit for at least 30 minutes or overnight for deeper flavor.
Prepare the Coating: I crush the protein crisps and combine them with flour, starch, baking powder, and Korean seasoning.
Create Wet and Dry Stations: I divide the coating mix into two bowls — keeping one dry, and mixing the other with sparkling water to form a thick batter.
Coat the Chicken: I dip each marinated chicken piece into the dry mix, then into the wet batter, and finally back into the dry mix. Pressing firmly helps the coating stick.
Air Fry: I preheat the air fryer to 200°C (400°F), spray the basket with oil, and cook the chicken for 18–20 minutes, flipping halfway through, until golden and crispy.
Make the Sauce: While the chicken cooks, I combine all sauce ingredients in a pan and simmer until sticky and slightly thick.
Serve: I drizzle or toss the crispy chicken in the gochujang sauce and plate it with kimchi fried rice and cucumber salad.
For the kimchi fried rice: I sauté garlic, onion, and kimchi, then scramble an egg. I add rice, peas, kimchi juice, soy sauce, and sweetener, and stir well. Garnish with green onions.
Servings and Timing
Servings: 2 plates
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Estimated macros per serving:
Calories: 460 kcal
Protein: 48 g
Carbohydrates: 54 g
Fat: 6 g
Variations
I swap tenderloins for chicken thighs when I want more juiciness.
For a gluten-free version, I use tamari and swap flour for more starch.
I adjust the heat level by adding more or less gochujang or chili paste.
If I don’t have protein crisps, I use crushed puffed rice or breadcrumbs — though it alters the macros.
I’ve even tried this recipe with tofu for a vegetarian twist.
Storage / Reheating
Storage: I store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: To keep the chicken crispy, I reheat it in the air fryer or oven instead of the microwave.
FAQs
1. Can I use chicken thighs instead of tenderloins?
Yes, I often use thighs when I want a more tender, juicy bite. Just slice them into strips for even cooking.
2. What are protein crisps and do I have to use them?
Protein crisps are crunchy bits made from soy or whey protein. I use them to boost protein and texture, but they can be swapped with crushed puffed rice or breadcrumbs if needed.
3. Is this recipe gluten-free?
It can be. I just use tamari instead of soy sauce and replace the flour with a gluten-free starch.
4. Can I make the chicken ahead of time?
Yes, I’ve prepped and cooked it ahead, then stored it in the fridge. I recommend storing the sauce separately and tossing it with the chicken after reheating to keep the coating crispy.
5. Can I bake it instead of using the air fryer?
You can, though it might not be as crisp. I bake at 425°F (220°C) for about 25 minutes, flipping once, and I spray the chicken with oil before baking.
Conclusion
This Korean “fried” chicken plate has become a staple in my kitchen. It gives me the bold, spicy, crispy satisfaction of takeout fried chicken — without the oil, mess, or guilt. I especially love pairing it with kimchi fried rice and a light cucumber salad for a complete, balanced meal. Whether I’m meal-prepping or just treating myself midweek, this dish always delivers.
This Korean-inspired air fryer ‘fried’ chicken plate is crispy, sticky, and macro-friendly — made without deep frying and paired with kimchi fried rice and cucumber salad for a flavorful, balanced meal.
Ingredients
For the Chicken Marinade: Chicken tenderloins or thighs, white vinegar or rice wine vinegar, zero-calorie sweetener, low-sodium soy sauce, gochujang or chili paste, garlic powder, onion powder, ginger paste
For the Crispy Coating: Soy or whey protein crisps (crushed), all-purpose or cake flour, tapioca/potato/corn starch, baking powder, Korean seasoning blend, sparkling water
For the Sticky Gochujang Sauce: White vinegar, zero-calorie sweetener, garlic (minced), ginger paste, chili paste, low-sodium soy sauce, gochujang paste, honey
Optional Garnishes: Green onions, sesame seeds, cucumber salad (cucumber, sesame oil, vinegar, soy sauce, sweetener, chili paste)
Instructions
Marinate the Chicken: Combine chicken with vinegar, sweetener, soy sauce, gochujang, garlic powder, onion powder, and ginger paste. Marinate for at least 30 minutes or overnight.
Prepare Coating: Crush protein crisps and mix with flour, starch, baking powder, and seasoning. Divide into two bowls — one dry, one mixed with sparkling water into a thick batter.
Coat Chicken: Dip each piece in dry mix, then wet batter, then dry mix again. Press coating firmly.
Air Fry: Preheat air fryer to 400°F (200°C). Spray basket with oil. Air fry for 18–20 minutes, flipping halfway, until golden and crisp.
Make Sauce: Combine sauce ingredients in a pan and simmer until thick and sticky.
Serve: Toss or drizzle chicken with sauce. Plate with kimchi fried rice and cucumber salad if using.
Kimchi Fried Rice (Optional): Sauté garlic, onion, and kimchi. Scramble egg. Add rice, peas, kimchi juice, soy sauce, sweetener. Stir and garnish with green onions.
Notes
Use chicken thighs for a juicier result.
Swap protein crisps with puffed rice or breadcrumbs if needed.
Adjust heat level by modifying gochujang/chili paste.
Use tamari and gluten-free starch for a gluten-free version.
Reheat chicken in air fryer to maintain crispness.
