Korean BBQ · Korean home cooking

Korean-style air fryer chicken

Name: Korean-style air fryer chicken
Total time: 40 min
Yield: 2
Cuisine: Korean
Ingredients: Boneless skin-on chicken thigh — 1 pack (400 g); Salt — ½ small teaspoon (3 g); Minced garlic — 1 small teaspoon (3 g); Ground black pepper — 1 small pinch; Potato starch — 1 level eating spoon (9 g); Neutral cooking oil — 1 small teaspoon (5 ml)

A simple Korean-style salt and garlic chicken with crisp skin, cooked in an air fryer instead of a pot of oil. No special marinade or chilli is needed.

40 min2 servings6 stepsDifficulty: Easy

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

2 servings

Everyday kitchen measurements

For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

Boneless skin-on chicken thigh1 packOriginal quantity: 400 g
Substitute available
If Boneless skin-on chicken thigh is unavailable

Use instead
Boneless skin-on chicken breast

Substitute quantity
1 packReference quantity: 400 g

Keep pieces about 2 cm thick. Check a few minutes earlier because breast dries out faster; its centre must still reach 74°C.
Salt½ small teaspoonOriginal quantity: 3 g
Essential
Season both sides evenly. Do not add extra salt after cooking without tasting.
Minced garlic1 small teaspoonOriginal quantity: 3 g
Optional
May be omitted. Skip its preparation and addition; keep all other amounts unchanged. The flavour will be milder.
Ground black pepper1 small pinch
Optional
May be omitted. Skip its preparation and addition; keep all other amounts unchanged. The flavour will be milder.
Potato starch1 level eating spoonOriginal quantity: 9 g
Substitute available
If Potato starch is unavailable

Use instead
Cornstarch

Substitute quantity
1 level eating spoonReference quantity: 8 g

Dust on a thin layer only. The surface will be slightly lighter.
Neutral cooking oil1 small teaspoonOriginal quantity: 5 ml
Essential
Brush lightly onto the skin and basket to help browning and prevent sticking.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

Step 1

Pat the boneless skin-on chicken dry with kitchen paper. Open out any folded sections so each piece is roughly 2 cm thick. Do not wash raw chicken; wash hands and clean its board afterwards.
Step 1
Step 2

Rub the salt, minced garlic and pepper onto the meat side. Keep large garlic pieces off the skin so they do not burn. Dust the skin very lightly with the potato starch.
Step 2
Step 3

Preheat the air fryer to 180°C for 3 minutes, or follow its manual. Brush the basket and skin with the listed oil. Arrange the thighs skin-side down in a single layer with gaps; cook in batches if necessary.
Step 3
Step 4

Air fry at 180°C for 10 minutes. Turn carefully with clean tongs so the skin faces up, then cook for another 8–12 minutes. Different air fryers cook at different speeds.
Step 4
Step 5

Check the thickest part of every thigh with a clean food thermometer: it must reach 74°C. If cooler, cook for another 2–3 minutes and check again. If already cooked but you want crisper skin, finish at 200°C for 1–2 minutes while watching closely.
Step 5
Step 6

Move to a clean plate and rest for 3 minutes, then slice into bite-size pieces. Serve immediately while the skin is crisp. Clean the cooled basket according to the appliance manual.
Step 6

03 / Enjoy your meal

Finished dish

Helpful tips

Use boneless thighs; bone-in pieces need a different cooking time. Oven alternative: place skin-side up on a rack over a tray in a preheated 200°C fan oven for about 25–30 minutes, then check for 74°C inside. Times vary by thickness and appliance. Divide leftovers into shallow containers and refrigerate within 2 hours, or within 1 hour if the room is hotter than 32°C. Keep at 4°C or below, use within 3–4 days and reheat leftovers to 74°C.