Crispy Korean Chicken Cooked in an Air Fryer

Ingredients

• ½ cup tapioca starch
• ½ teaspoon garlic powder
• ¾ teaspoon salt
• ½ teaspoon black pepper
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• cooking spray
• Sauce:
• 4 ounces tomato sauce
• 2 tablespoons gochujang (Korean hot pepper paste)
• 2 tablespoons honey
• 1 tablespoon soy sauce

Step 1

Warm your air fryer to 400°F (about 200°C). In a shallow dish, mix together the tapioca starch, garlic powder, salt, and pepper. Coat each piece of chicken in this mixture, shaking off any extra.

Step 2

Set up a baking sheet with a cooling rack and place the coated chicken on it so the excess coating can fall off. Give the chicken a light spray of cooking oil, then arrange the pieces in the air fryer basket in a single layer.

Step 3

Cook the chicken for around 10 minutes, giving the basket a good shake halfway through to help everything cook evenly. While the chicken is cooking, whisk together the tomato sauce, gochujang, honey, and soy sauce in a small bowl.

Step 4

Once the chicken is done and crispy, drizzle the sauce over the pieces and toss gently to coat. Serve right away and enjoy!