Air Fried Korea Spiced Fried Chicken

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large mixing bowl, whisk together the buttermilk, ½ cup This Little Goat went to Korea sauce, ½ teaspoon kosher salt and a few grinds of black pepper.

Step 2

Season the chicken on all sides with salt and pepper and add to the bowl containing the buttermilk mixture. Let sit for at least 1 hour, or refrigerated up to overnight.

Step 3

In a shallow bowl or pie pan, combine the flour, 1 ½ teaspoons kosher salt, garlic powder and Korean chili flakes. Mix to combine.

Step 4

Remove chicken from the buttermilk mixture, allowing any excess to drip off. Dredge chicken in the flour mixture until well coated on all sides. Transfer to a wire rack and repeat with remaining chicken.

Step 5

Spray the basket of an air fryer with non-stick cooking spray. Place the chicken in a single layer in the fryer basket, working in batches if necessary (you don’t want to overcrowd the basket). Cook at 380 degrees for about 15-25 minutes, flipping once halfway through, until the chicken is cooked through to an internal temperature of 165 degrees

Step 6

Note: the larger pieces of chicken will take closer to 20-25 minutes, while the smaller pieces will take closer to 15. We recommend cooking similar-sized pieces of chicken together. And, make sure to flip your chicken halfway through to ensure it gets nice and crispy on both sides!

Step 7

Meanwhile, whisk the melted butter with remaining ½ cup Korea sauce until well combined and smooth.

Step 8

Transfer fried chicken to a serving plate and brush, or drizzle, with buttery Korea sauce. Top with toasted sesame seeds and sliced scallions. Serve warm.

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