If you’re looking for crispy air fryer gochujang chicken that’s better than takeaway, this recipe delivers bold flavour with minimal effort. The chicken is coated in cornstarch for maximum crunch, air fried until golden, then tossed in a rich, spicy-sweet gochujang sauce balanced with sweet chilli and butter.
Served with veggie egg fried rice, this is an easy weeknight dinner that tastes like a proper restaurant meal but is simple enough to make at home.
Ingredients
Gochujang Sauce
- 2 tablespoons gochujang
- 3 tablespoons light soy sauce
- 3 tablespoons dark soy sauce
- 2 tablespoons ketchup
- 2 tablespoons sweet chilli sauce
- 1 teaspoon honey
- 50 g melted butter
Chicken
- 3 chicken breasts, chopped into cubes
- 2 eggs
- 1/2 tablespoon Chinese rice vinegar
- 3 tablespoons soy sauce
- Cornstarch (for coating)
Veggie Egg Fried Rice
- 2 cups cooked rice (cold, preferably day-old)
- 200 g frozen mixed vegetables
- 2 eggs
- 4 cloves garlic, finely chopped
- Spring onions (green parts + extra for garnish)
- 3 tablespoons light soy sauce
- 3 tablespoons dark soy sauce
- 1.5 teaspoons MSG
- Black pepper, to taste
- Fresh coriander, chopped
Garnish
- White sesame seeds
- Black sesame seeds
- Spring onions
How to Make Crispy Air Fryer Gochujang Chicken
Step 1: Make the Gochujang Sauce
In a bowl, mix gochujang, light soy sauce, dark soy sauce, ketchup, sweet chilli sauce, honey, and melted butter. Set aside.
Step 2: Prepare the Chicken
Whisk together eggs, Chinese rice vinegar, and soy sauce. Add the chicken and coat well.
Dip each piece into cornstarch, pressing firmly so it sticks—this helps create that crispy coating.
Step 3: Air Fry the Chicken
Lightly oil the air fryer basket. Place chicken in a single layer and cook in batches if needed.
Air fry at 180°C for 18 minutes until golden and crispy.
Step 4: Toss in Sauce
Heat the sauce in a pan until slightly bubbling, then add the crispy chicken and toss until evenly coated.
How to Make Veggie Egg Fried Rice
Heat oil in a wok or large pan. Fry garlic and spring onions until fragrant. Add frozen vegetables and cook through. Push everything to one side, crack in eggs, season with black pepper and MSG, and scramble. Add rice and break it up well. Pour in the light and dark soy sauce, mix thoroughly, and finish with fresh coriander.
How to Serve
Serve the veggie egg fried rice as a base, top with the sticky gochujang chicken, and finish with sesame seeds and spring onions.
Tips for the Best Crispy Air Fryer Chicken
- Press the cornstarch firmly onto the chicken for better crunch
- Don’t overcrowd the air fryer basket
- Cook in batches for even crispiness
- Toss in sauce just before serving to keep the coating crisp
How to Make Curly Spring Onion Garnish
Slice the green parts of spring onions into 2–4 inch lengths, then cut into very fine strips.
Soak in cold water for 5–10 minutes until they curl. This adds a crisp, restaurant-style finish.
FAQs
Can I make gochujang chicken without an air fryer?
Yes, you can bake it in the oven at 200°C or shallow fry until crispy.
How spicy is gochujang chicken?
It has a mild to medium heat. The sweet chilli sauce and honey balance the spice.
Can I use chicken thighs instead of breast?
Yes, chicken thighs are juicier and work very well in this recipe.
What rice is best for fried rice?
Day-old, cold rice works best because it’s drier and fries better without becoming mushy.
Is MSG necessary?
No, but it enhances the savoury flavour. You can leave it out if preferred.
Crispy Air Fryer Gochujang Chicken with Veggie Egg Fried Rice (Easy Recipe)
Ingredients
- Ingredients
Gochujang Sauce
- 2 tablespoons gochujang
- 3 tablespoons light soy sauce
- 3 tablespoons dark soy sauce
- 2 tablespoons ketchup
- 2 tablespoons sweet chilli sauce
- 1 teaspoon honey
- 50 g melted butter
Chicken
- 3 chicken breasts chopped into cubes
- 2 eggs
- 1/2 tablespoon Chinese rice vinegar
- 3 tablespoons soy sauce
- Cornstarch for coating
Veggie Egg Fried Rice
- Cooked rice cold, preferably day-old (I made half a cup the night before)
- 200 g frozen mixed vegetables
- 2 eggs
- 4 cloves garlic finely chopped
- Spring onions green parts + extra for garnish
- 3 tablespoons light soy sauce
- 3 tablespoons dark soy sauce
- 1.5 teaspoons MSG
- Black pepper to taste
- Fresh coriander chopped
Garnish
- White sesame seeds
- Black sesame seeds
- Spring onions
Instructions
Step 1: Make the Gochujang Sauce
- In a bowl, mix gochujang, light soy sauce, dark soy sauce, ketchup, sweet chilli sauce, honey, and melted butter. Set aside.
Step 2: Prepare the Chicken
- Whisk together eggs, Chinese rice vinegar, and soy sauce. Add the chicken and coat well.
- Dip each piece into cornstarch, pressing firmly so it sticks—this helps create that crispy coating.
Step 3: Air Fry the Chicken
- Lightly oil the air fryer basket. Place chicken in a single layer and cook in batches if needed.
- Air fry at 180°C for 18 minutes until golden and crispy.
Step 4: Toss in Sauce
- Heat the sauce in a pan until slightly bubbling, then add the crispy chicken and toss until evenly coated.
Step 5: Make Veggie Egg Fried Rice
- Heat oil in a wok or large pan. Fry garlic and spring onions until fragrant. Add frozen vegetables and cook through. Push everything to one side, crack in eggs, season with black pepper and MSG, and scramble. Add rice and break it up well. Pour in the light and dark soy sauce, mix thoroughly, and finish with fresh coriander.
Video
If you love this, try my Korean Soy Garlic Crispy Tofu for a vegetarian alternative or for a milder version check out my Korean Fried Chicken Bites
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