Ingredients:

  • 5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 1 tsp finely grated fresh Ginger
  • 1 minced clove Garlic
  • 1 Tbsp Soy Sauce (for marinade)
  • 1/2 cup Potato Starch (or Cornstarch)
  • 1/4 cup All-Purpose Flour
  • 1 tsp Baking Powder
  • 1 large Egg, lightly beaten
  • 1/4 cup Cold Water
  • 3 Tbsp Gochujang (Korean Chili Paste)
  • 2 Tbsp Soy Sauce (for glaze)
  • 2 Tbsp Rice Vinegar
  • 3 Tbsp Honey or Maple Syrup
  • 1 Tbsp Brown Sugar, packed
  • 1 minced clove Garlic (for glaze)
  • 1/2 tsp grated fresh Ginger (for glaze)
  • 1 tsp Sesame Oil
  • 1 Tbsp Toasted Sesame Seeds (for garnish)
  • 2 Tbsp sliced Scallions (Green Parts, for garnish)

Instructions:

  1. Marinate the Chicken: In a bowl, combine chicken cubes with salt, pepper, grated ginger, minced garlic, and 1 Tbsp soy sauce. Mix well and refrigerate for at least 30 minutes.
  2. Prepare the Coating: In a separate bowl, whisk together potato starch, flour, and baking powder.
  3. Create the Batter: In a third bowl, whisk the lightly beaten egg and cold water together. Pour the egg mixture into the dry ingredients. Whisk gently until just combined; the batter should be thick and slightly lumpy.
  4. Dredge: Remove chicken from marinade (do not pat dry). Dip each piece first into the thick batter, ensuring it’s fully coated, and then immediately press it into any remaining dry starch mixture in the bowl.
  5. Preheat and Arrange: Preheat the air fryer to 390°F (200°C). Lightly spray the air fryer basket with cooking oil. Arrange the coated chicken pieces in a single layer, ensuring there is space between them.
  6. First Cook Cycle: Air fry for 10 minutes.
  7. Second Cook Cycle (The Crisp Boost): Open the basket, toss the chicken gently, and spray lightly with oil again. Return to the air fryer and cook for another 8–12 minutes, until golden brown and fully cooked through (internal temperature 165°F/74°C).
  8. Make the Glaze: While chicken finishes cooking, combine all Glaze ingredients (Gochujang, 2 Tbsp soy sauce, rice vinegar, honey/syrup, brown sugar, garlic, ginger) in a small saucepan. Bring to a simmer over medium heat, stirring until the sauce thickens slightly (about 3-5 minutes). Remove from heat and stir in the sesame oil.
  9. Toss and Serve: Transfer the hot, crispy chicken to a large bowl. Pour the warm glaze over the chicken and toss quickly but thoroughly until every piece is evenly coated.
  10. Garnish: Immediately transfer to a serving platter, sprinkle generously with sliced scallions and toasted sesame seeds. Serve immediately.