Air Fryer Honey Sesame Chicken with Gochujang Glaze
Crispy chicken pieces coated in cornstarch and air-fried to golden perfection, then tossed in a sweet and savory honey sesame sauce spiked with gochujang for subtle heat. The air fryer creates an incredibly crispy exterior while keeping the chicken tender inside, while the glossy sauce balances sweet honey with umami-rich soy sauce and aromatic sesame oil. Perfect for weeknight dinners when you want restaurant-quality results without the oil and mess of traditional frying. The Korean chili paste adds depth and complexity that sets this version apart from standard honey chicken.
Ingredients
- ¾ cup cornstarch
- 2 tablespoons garlic powder
- 1 ½ teaspoons salt
- ½ teaspoon ground ginger
- 2 tablespoons white sesame seeds, separated
- 1 ½ lbs boneless skinless chicken breasts
- 2 large eggs
- 1 tablespoon sesame oil, separated
- 7 cloves garlic, peeled and minced
- ¼ cup soy sauce
- ½ cup water
- ⅓ cup honey
- 1 teaspoon fish sauce
- 1 tablespoon white vinegar
- 1 tablespoon white onion, grated
- 1 tablespoon gochujang, red chili paste works too
- 2 green onions, minced
Instructions
- 1
Preheat air fryer to 400°F
- 2
Add cornstarch to large bowl and remove 1.5 teaspoons, setting aside for later
- 3
Whisk garlic powder, salt, ginger, and 1 tablespoon sesame seeds into cornstarch mixture
- 4
Beat eggs in separate large bowl until combined
- 5
Cut chicken breast into 1-1.5 inch chunks and toss with beaten eggs until coated
- 6
Remove chicken from egg mixture, allowing excess to drip off
- 7
Toss chicken pieces in cornstarch mixture until completely coated
- 8
Spray air fryer with cooking spray and arrange chicken in single layer with few overlaps acceptable
- 9
Drizzle chicken with 2 teaspoons sesame oil
- 10
Air fry for 10 minutes, flip chicken, then cook additional 6 minutes until golden brown and crispy
- 11
Heat remaining sesame oil in small saucepan until fragrant, then add minced garlic
- 12
Sauté garlic for 2-3 minutes, then whisk in soy sauce, water, honey, fish sauce, vinegar, grated onion, and gochujang
- 13
Bring sauce to boil over medium-high heat, reduce to low and simmer for 5 minutes
- 14
Remove 1/4 cup sauce and whisk with reserved cornstarch until thickened
- 15
Return cornstarch mixture to saucepan and whisk until sauce thickens
- 16
Toss cooked chicken in sauce until coated
- 17
Garnish with minced green onions and remaining sesame seeds, serve over rice
Tips
Don't overcrowd the air fryer basket - cook in batches if needed to ensure even browning and crispiness.
Pat chicken dry before coating to help the cornstarch mixture adhere better and create a crispier crust.
Make the sauce while chicken cooks to save time, and have it ready when the chicken finishes cooking.
Good to Know
Refrigerate leftovers for up to 3 days in airtight container. Chicken may lose some crispiness.
Chicken can be coated and refrigerated up to 4 hours before cooking. Sauce can be made 1 day ahead.
Best served immediately while chicken is crispy. Serve over steamed rice or with vegetables.
Common Mistakes
Don't skip the cornstarch slurry step or sauce won't thicken properly
Avoid overcrowding air fryer to prevent steaming instead of crisping
Substitutions
Vegan Options
General Alternatives
FAQ
Can I use frozen chicken for this recipe?
Yes, but thaw completely and pat very dry before coating. Frozen chicken will release moisture and prevent proper crisping.
How long will leftovers keep in the refrigerator?
Store covered for up to 3 days. Reheat in air fryer at 350°F for 2-3 minutes to restore crispiness.
Can I make this without an air fryer?
Yes, bake at 425°F for 15-20 minutes, flipping halfway through, or pan-fry in oil until golden and cooked through.