Pin it
This air fryer Korean chicken takes you straight to the buzzing food stalls of Seoul. The wings come out wonderfully crunchy outside yet juicy inside, all covered in a clingy sweet-soy garlic coating. What makes this Dakgangjeong so addictive is how it balances sweet, umami, and garlicky flavors that'll have you grabbing another piece before you know it.
While testing this dish, I found that using potato starch gives you an amazing crunch that doesn't go soggy even after adding sauce. There's something magical about watching that sauce hit the hot wings and turn all shiny and glossy.
Key Wing Elements
- Plump Chicken Wings: Go for juicy, meaty wings (2-3 pounds) that look fresh with bright pink coloring and no discoloration. Getting both drumettes and flats gives you the best eating experience since each part offers different texture and holds sauce differently
- Quality Potato Starch: Look for smooth, fine potato starch (about 1 cup) that feels powdery between your fingers. This creates that amazing glass-like crunch that Korean fried chicken is known for
- Flavor Boosters: Mix 2 tablespoons each of garlic and onion powder, making sure they're fresh and powder-like for even mixing
- Great Soy Sauce: Pick a good low sodium soy sauce (½ cup), preferably naturally brewed for better flavor without too much salt
- Whole Garlic: Use 6-8 fat, firm garlic cloves without any sprouting for the cleanest taste
- Brown Sugar: Dark brown sugar (⅓ cup) adds sweetness plus rich caramel notes that give the sauce depth
- Rice Wine Vinegar: Get plain rice vinegar (2 tablespoons) without extra seasonings to keep everything balanced
- Black Pepper: Freshly ground black pepper (1 tablespoon) adds subtle heat and more layers of flavor
- Clean Water: ¼ cup of room temp water helps the sauce reach just the right thickness
Making Awesome Wings
- Start With Dry Wings:
- Make sure to thoroughly dry your wings so the coating sticks well and you get that crucial crunchiness.
- Mix Your Coating:
- Combine the potato starch with seasonings until everything's fully blended and every bit has flavor.
- Air Fry Like A Pro:
- Space out your wings carefully so hot air flows around them for even cooking and browning.
Create The Sauce
- Create The Sauce:
- Cook your sauce ingredients until they turn into a beautiful sticky glaze that wraps around each wing.
Pin it
While working on this recipe, I learned that taking your time with the air frying really gives you wings that could come from a restaurant. That first crunchy bite sounds and tastes just like what I remember from the street vendors in Busan.
Tasty Serving Ideas
These wings taste amazing with some fresh kimchi, a bowl of steamed rice, or crunchy pickled radishes on the side. All these different textures and tastes make for a complete Korean food experience.
Fun Twists To Try
Feel free to add some gochugaru for spiciness, a drizzle of honey for extra sweetness, or a splash of sesame oil for nutty flavor. Each addition brings something new to the basic recipe.
Keeping It Fresh
Store any leftover wings in a sealed container and warm them up in your air fryer for 3-4 minutes to get back that crispiness. The sauce will stay tasty for up to four days.
Pin it
After trying so many different versions, this air fryer method has become my favorite way to make Korean fried chicken. It's so convenient but still gives you that authentic taste, showing that you can definitely make great Korean food at home. Every batch brings all the happiness of Korean street food right into your kitchen.
Frequently Asked Questions
- → Is cornstarch okay instead of potato starch?
- Definitely! Cornstarch works just as well to get that crispy texture.
- → Why aren’t my wings crunchy enough?
- Dry the wings with a paper towel and air fry in one layer. Overcrowding keeps them from crisping.
- → Can I prep the sauce ahead of time?
- You can! Just warm it up a bit before tossing it with the wings since it thickens as it cools.
- → How spicy is this version?
- This recipe’s pretty mild, but you can spice it up with some gochugaru (Korean red chili flakes).
- → Can I use drumsticks or thighs instead?
- Sure thing, but adjust the cook time. Make sure the chicken hits 165°F inside.