Make crispy crunchy Korean fried chicken in an air fryer with this easy double air fry technique.
You’re 30 minutes away from the crispiest, crunchiest, tastiest chicken wings ever. Korean fried chicken, if you’ve never tried it, is an extra crunchy double fried chicken tossed in a sweet and spicy sauce. It’s like the best hot wings ever.
Years and years ago in NYC, Steph and I discovered new-to-us Korean fried chicken and it was unlike anything we’d ever had before. Crispy, crunchy, spicy, sticky, and sweet; it was like a whole other level of chicken. We loved it so much we went on a quest to try every version in the city, from then-glossy chain BonChon to some strange third floor lounge in the fashion district overlooking a discount ticket seller where we were the only customers (spoiler, it was the best of 6-8 that we tried).Korean fried chicken was so big in those days that David Chang did an east-v-west chicken feast; one whole Korean fried chicken vs one whole Old Bay southern buttermilk fried chicken, for an insane amount of money at the original Momofuku. You had to wake up at 8am on a certain day to get the reservation. We went to that too. (pictured above – for this post I asked everyone who was at that dinner what they remembered thinking and over a decade later, they all still shared the same verdict: David Chang should stick to southern buttermilk fried chicken, but the Asian sauces were really good).
