Air-Fryer Pa Dak Korean Fried Chicken
Joe X Fitness cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by John Tan on SeeMeCook
Juicy chicken thighs are marinated with garlic, ginger, soy sauce, and Shaoxing wine, coated in coarse potato starch, and air-fried until crisp. The chicken is finished with a bright citrus-soy wasabi dressing and thinly sliced green onions.
- Time
- 35 minutes
- Equipment
- Air fryer
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, eggs, soy, and alcohol
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Chicken
- 1 g
- 13 g
- 6 g
- 15 g
- 30 g
- 90 g
- 35 g
- 1 g
- 60 g
Sauce
- 8 g
- 6 g
- 30 g
- 15 g
- 30 g
- 8 g
Weights are estimates. Together, the ingredients weigh about 745 g before cooking, which is about 375 g per serving.
Steps
Slice the green onions into very thin, long strips. Cut the raw chicken thighs into approximately 2-inch cubes.
Place the chicken in a bowl. Add the white pepper, minced garlic, minced ginger, Shaoxing wine, egg white, and the chicken-marinade soy sauce. Mix thoroughly so the chicken is evenly coated, then set aside to marinate briefly while preparing the coating.
Pour the coarse potato starch onto a plate or shallow dish. Dip each marinated chicken piece into the starch, turning it until completely coated on all sides. Shake off any loose excess.
Lightly spray the air-fryer basket with cooking oil. Arrange the coated chicken pieces in the basket in a single layer, leaving space around them for air circulation. Lightly spray the tops of the chicken with cooking oil.
Air-fry at 390°F (200 °C) (200°C (400 °F)) for 13–15 minutes, flipping the chicken halfway through. Continue cooking until the coating is crisp and golden brown and the chicken reaches a safe internal temperature of 165°F (74 °C) (74°C (165 °F)).
While the chicken cooks, combine the wasabi, brown sugar, sauce soy sauce, rice vinegar, water, and lemon juice in a small bowl. Stir until the sugar is incorporated and the dressing is evenly mixed.
Divide the cooked chicken between two plates. Top each portion with half of the thinly sliced green onions, then pour half of the sauce over each serving. Serve immediately while the coating is crisp.
Notes
The stated macros are per serving: approximately 589 calories, 44 g protein, 73 g carbohydrates, and 10 g fat. For the crispiest result, avoid overcrowding the air-fryer basket and serve immediately. The source calls this dish “pa dak” and describes it as Korean fried chicken.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 533
- Protein
- 43 g
- Carbs
- 52 g
- Fat
- 16 g
- Fiber
- 2 g
Where the calories come from
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