Air Fryer Korean Sticky Chicken Fingers

Enjoy crispy and flavorful Air Fryer Korean Sticky Chicken Fingers with a sweet and savory glaze, made easily in the air fryer for a quick and delicious meal. Perfectly golden on the outside and tender on the inside, these chicken fingers are sure to be a hit with the whole family.

If you love air fryer Korean fried chicken, you will love this recipe, made with a few simple ingredients, these chicken tenders, pack a lot of flavor.

Serve with a plate of Air Fryer Stick Of Butter Rice, Air Fryer Spinach Strawberry Salad, or Air Fryer Mashed Potatoes.

There is nothing better than a plate of Air Fryer Korean Sticky Chicken Fingers, it’s a quick and easy recipe!

Why You Will Love This Recipe!

• Crispy and flavorful – These chicken fingers come out perfectly crispy on the outside while staying juicy on the inside, thanks to the air fryer.
• Sticky and sweet – The homemade Korean-inspired glaze adds the perfect balance of sweet, savory, and a touch of heat.
• Quick and easy – This recipe is simple to prepare and cooks in under 20 minutes, making it perfect for busy weeknights.
• Customizable – Adjust the level of spice and sweetness in the glaze to suit your taste preferences.

Ingredients Needed

• Chicken Tenderloins: Tender and juicy chicken pieces that are perfect for making crispy chicken fingers.
• Buttermilk: Adds moisture and helps tenderize the chicken while giving it a tangy flavor.
• All-Purpose Flour: Coats the chicken and helps create a crispy exterior when fried.
• Corn Starch: Lightens the coating, giving the chicken an extra crunchy texture when air fried.
• Egg: Binds the dry ingredients to the chicken and helps the breadcrumbs stick.
• Water: Used to thin the egg mixture for dipping the chicken before coating.
• Panko Breadcrumbs: Light and airy breadcrumbs that create a crunchy coating on the chicken.
• Red Pepper Flakes: Adds a subtle kick of heat and enhances the flavor of the chicken tenders.
• Gochujang Sauce (or Paste): A savory, spicy, and slightly sweet Korean chili paste that gives the sauce its signature flavor:
• Soy Sauce: Provides a rich umami depth and saltiness to balance the other flavors.
• Sesame Seeds: Adds a crunchy texture and nutty flavor that complements the sauce:
• Dried Chives: Imparts a mild onion flavor and a pop of color to the sauce.
• Rice Vinegar: Offers a touch of acidity to balance the richness and sweetness of the sauce.
• Brown Sugar: Adds a subtle sweetness to counteract the heat and give the sauce a caramelized flavor.
• Sesame Oil: Contributes a fragrant, nutty flavor that deepens the overall taste of the sauce.

How To Make Air Fryer Korean Sticky Chicken Fingers

Step One: Place chicken tenderloins in an airtight container, cover with buttermilk, and refrigerate for at least 6 hours or overnight for optimal flavor and tenderness.

Step Two: Prepare your breading station by placing flour, cornstarch, egg, and water in a large bowl, stirring until well combined to create the wet batter. In a separate medium bowl, combine panko breadcrumbs and red pepper flakes. Preheat the air fryer to 395 degrees F on the air fryer setting, for 3-5 minutes.

Step Three: Dip each piece of chicken into the wet batter, allowing any excess to drip off back into the bowl. Then, transfer the chicken to the bowl of Panko crumbs, coating each piece thoroughly.

Step Four: Once the chicken is coated, place it in the air fryer basket, ensuring there’s space between each piece so they’re not touching or stacked. After filling the basket, cook for 6 minutes, then carefully flip the chicken and cook for an additional 4-6 minutes until golden and crispy.

Step Five: Cook the chicken until it is golden brown and the inside is fully cooked, with an internal temperature of 165°F when measured with a meat thermometer. Once done, remove the chicken and set it aside, then repeat the process with the remaining pieces.

Step Six: In a bowl, combine gochujang sauce, soy sauce, rice vinegar, sesame oil, brown sugar, sesame seeds, chives, and red pepper flakes. Stir well.  Pour sauce over the chicken, coating each piece evenly and thoroughly.  Garnish with a little sesame seed and cilantro. Serve as is, with overtopping rice or with a nice salad

Air Fryer Korean Sticky Chicken Fingers Recipe Tips

• Use Boneless Chicken: Chicken tenderloins work best for this recipe as they cook quickly and stay tender. If using chicken breasts, be sure to cut them into strips for even cooking.
• Marinate for Extra Flavor: Let the chicken soak in buttermilk for at least 6 hours or overnight to ensure it’s tender and flavorful.
• Adjust Spice Level: Red pepper flakes and gochujang sauce can be adjusted based on your spice preference. Add more for extra heat or less for a milder flavor.
• Air Fryer Basket Arrangement: Avoid overcrowding the air fryer basket to ensure the chicken cooks evenly and crisps up on all sides. You may need to cook in batches depending on the size of your air fryer.
• Flip for Even Cooking: Be sure to flip the chicken halfway through cooking to achieve a golden, crispy crust on both sides.
• Check Internal Temperature: Use a meat thermometer to check that the chicken reaches an internal temperature of 165°F for perfectly cooked tenders.
• Toss in Sauce After Cooking: To keep the coating crispy, toss the chicken in the sticky sauce immediately after cooking and serving. This ensures the chicken stays crunchy.

Air Fryer Korean Sticky Chicken Fingers Recipe Faqs

Can I use chicken breasts instead of chicken tenderloins? Yes, you can use chicken breasts, but you’ll need to cut them into strips to match the size of tenders. Ensure to adjust cooking time if needed.

Do I need to marinate the chicken overnight? While marinating for 6 hours or overnight helps to tenderize and flavor the chicken, you can marinate for a shorter period if needed.

Can I make this recipe gluten-free? Yes, you can substitute the all-purpose flour and panko breadcrumbs with gluten-free alternatives such as gluten-free flour and breadcrumbs.

What if I don’t have gochujang paste? If you don’t have gochujang, you can substitute with a mixture of chili paste or sriracha sauce and a little bit of honey to balance the flavors.

Can I skip the red pepper flakes? Yes, you can omit the red pepper flakes if you prefer a less spicy version, or reduce the amount to suit your spice tolerance.

How do I store leftovers? Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer to maintain its crispiness.

Can I freeze the cooked chicken? Yes, you can freeze the cooked chicken for up to 2-3 months. Reheat directly in the air fryer from frozen for best results.

More Easy Air Fryer Recipes

• AIR FRYER HONEY BBQ CHICKEN TENDERS
• AIR FRYER HONEY BBQ CHICKEN WINGS
• EASY AIR FRYER CHICKEN MILANESE
• AIR FRYER BOURBON CHICKEN
• AIR FRYER COPYCAT KFC FRIED CHICKEN

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