Korean Chicken Tenders in the Air Fryer
Translated from Spanish, the language of the reel.
Dean cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Nazareth Simons on SeeMeCook
Crispy chicken tenders coated with cornflakes and tossed in a sweet, spicy, and slightly tangy Korean sauce made with gochujang, honey, and soy sauce. They are prepared in the air fryer for a golden coating without deep-frying.
- Time
- 30 minutes
- Equipment
- Air fryer
- Good for
- Lunch, dinner, or snacks
- Cuisine
- East Asian
- Contains
- Gluten, sesame, eggs, soy, and alcohol
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 4 g
- 3 g
- 2 g
- 2 g
- 50 g
- 25 g
- 30 g
- 5 g
- 10 g
- 65 g
- 6 g
Weights are estimates. Together, the ingredients weigh about 785 g before cooking, which is about 260 g per serving.
Steps
Preheat the air fryer to 200 °C (400 °F). If your appliance does not display temperatures in Celsius, use approximately 400 °F (200 °C).
Place the chicken strips in a bowl. Season them with paprika, garlic powder, hot chili powder, and ground ginger, distributing the seasonings over all sides.
Beat the egg in a separate bowl. Dip each seasoned chicken strip into the beaten egg until completely coated.
Place the crushed cornflakes in another bowl and season them with paprika, garlic powder, hot chili powder, and ground ginger as well.
Coat the egg-dipped chicken in the seasoned cornflakes. Press gently so the coating adheres evenly.
Arrange the breaded strips in a single layer in the air fryer basket, leaving some space between them so the air can circulate.
Cook at 200 °C (400 °F) for 15 minutes. Turn the strips halfway through, at approximately 7 or 8 minutes, so they become evenly golden and crispy. The chicken should reach 74 °C (165 °F) in the center.
While the chicken cooks, place the gochujang, soy sauce, rice wine vinegar, mirin, and honey in a bowl. Mix until the sauce is smooth, glossy, and well combined.
When the chicken is cooked and crispy, transfer it to the bowl with the sauce. Toss or coat it until completely covered; do this just before serving to preserve some of the crispy texture.
Finish with sesame seeds and serve immediately.
Notes
The original post does not specify the amount of chicken, egg, cornflakes, or dried seasonings; quantities were estimated for approximately 3 servings. The “200” is interpreted as 200 °C, a common temperature for air fryers. For a crispier coating, avoid overlapping the strips in the basket.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 462
- Protein
- 44 g
- Carbs
- 54 g
- Fat
- 7 g
- Fiber
- 2 g
Where the calories come from
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