Imported from Instagram
Korean Chicken Tenders in the Air Fryer
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.
Cook this recipe, hands-free
Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.
Ingredients
- 500 g Chicken breast tenders (Cut into strips or use tenders)
- Paprika (For seasoning the chicken and cornflakes; to taste)
- Garlic powder (For seasoning the chicken and cornflakes; to taste)
- Hot chili powder (For seasoning the chicken and cornflakes; to taste)
- Ground ginger (For seasoning the chicken and cornflakes; to taste)
- 1 Egg (Beaten, for coating the chicken)
- 100 g Cornflakes (Lightly crushed to make the coating; season them as well)
- 1.5 tbsp Gochujang (For the sauce)
- 2 tbsp Soy sauce (For the sauce)
- 1 tsp Rice wine vinegar (For the sauce)
- 2 tsp Mirin (For the sauce)
- 3 tbsp Honey (For the sauce)
- Sesame seeds (For garnish; to taste)
Steps
- 1
Preheat the air fryer to 200 °C. If your appliance does not display temperatures in Celsius, use approximately 400 °F.
- 2
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.
- 3
Beat the egg in a separate bowl. Dip each seasoned chicken strip into the beaten egg until completely coated.
- 4
Place the crushed cornflakes in another bowl and season them with paprika, garlic powder, hot chili powder, and ground ginger as well.
- 5
Coat the egg-dipped chicken in the seasoned cornflakes. Press gently so the coating adheres evenly.
- 6
Arrange the breaded strips in a single layer in the air fryer basket, leaving some space between them so the air can circulate.
- 7
Cook at 200 °C 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 in the center.
- 8
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.
- 9
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.
- 10
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 per serving
Every recipe, finally cookable.
Turn your next favorite video into a recipe you can actually follow — ingredients, steps, and times in seconds.
Already have SeeMeCook? Open this recipe →