Eosinophilic Esophagitis Friendly Air Fryer Korean Fried Chicken
Total time1 hr
Prep time20 min
Cook time25 min
5.0(11)
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Learn more āIngredients
4 servings
For the chicken
- 2 lbs bone-in, skin-on chicken wings or drumettes, patted dry
- 1 tsp kosher salt
- Ā½ tsp black pepper
- Ā½ tsp garlic powder
- Ā½ tsp ginger powder
- 3 tbsp cornstarch
- 1 tbsp neutral oil (such as avocado or canola oil)
For the glaze
- 3 tbsp gochujang (korean chili paste)
- 2 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
For serving
- 1 tsp toasted sesame seeds (optional)
- 2 scallions, thinly sliced (optional)
Instructions
- 1
Pat the chicken wings completely dry with paper towels, then place them in a large mixing bowl. Toss with the salt, black pepper, garlic powder, and ginger powder until evenly coated.
- 2
Sprinkle the cornstarch over the seasoned chicken and toss again until each piece is lightly but thoroughly coated ā the surface should look chalky and dry with no wet spots. Drizzle the neutral oil over the chicken and toss once more to coat.
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