Air-Fryer Pa Dak Korean Fried Chicken

Ingredients

• 14 oz skinless, boneless chicken thighs (Raw; cut into approximately 2-inch cubes)
• 0.5 tsp white pepper
• 1.5 tbsp garlic (Minced)
• 1 tbsp ginger (Minced)
• 1 tbsp Shaoxing wine
• 2 tbsp soy sauce (For the chicken marinade)
• 0.75 cup coarse potato starch (For coating; some may remain unused after coating)
• 1 egg white (Use the white only; discard the yolk)
• 1 second spray cooking oil spray (Use to coat the air-fryer basket and lightly spray the chicken)
• 4 green onions (Slice into very thin, long strips)
• 0.5 tbsp wasabi (For the sauce)
• 0.5 tbsp brown sugar (For the sauce)
• 2 tbsp soy sauce (For the sauce)
• 1 tbsp rice vinegar (For the sauce)
• 2 tbsp water (For the sauce)
• 0.5 tbsp lemon juice (For the sauce)

Steps

1. 1

   Slice the green onions into very thin, long strips. Cut the raw chicken thighs into approximately 2-inch cubes.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Air-fry at 390°F (200°C) 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).

6. 6

   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.

7. 7

   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 per serving

• main
• Korean-inspired
• air-fried
• high-protein
• lower-calorie
• crispy chicken
• weeknight meal