Air Fryer Korean Sticky Chicken Fingers with Gochujang Glaze
Crispy buttermilk-marinated chicken tenderloins get the air fryer treatment, then are tossed in a sweet-spicy Korean glaze made with gochujang, soy sauce, and brown sugar. The overnight buttermilk soak ensures incredibly tender meat, while the panko coating delivers restaurant-quality crunch without deep frying. This fusion favorite brings bold Korean flavors to familiar chicken fingers, making it perfect for weeknight dinners or game day appetizers. The sticky glaze strikes the perfect balance between heat and sweetness.
Ingredients
- 1 pound chicken tenderloinschicken thighs cut into strips1:1protein
slightly richer flavor
- 1 cup buttermilk
- ½ cup all-purpose flour
- ¼ cup corn starch
- 1 large egg
- 1 cup water
- 1 cup panko breadcrumbs
- ½ teaspoon red pepper flakes
- ½ cup gochujang sauce
- 1 tablespoon red pepper flakes
- ⅓ cup soy sauce
- 1 tablespoon sesame seeds
- 1 tablespoon dried chives
- ¼ cup rice vinegar
- ¼ cup brown sugar
- 1 tablespoon sesame oil
Instructions
- 1
Place chicken tenderloins in an airtight container and add buttermilk, then refrigerate for at least 6 hours or overnight
- 2
Set up breading station with flour, cornstarch, egg, and water mixed in one bowl, and panko crumbs with red pepper flakes in another bowl
- 3
Preheat air fryer to 395 degrees F
- 4
Coat each piece of chicken in wet batter, allowing excess to drip off, then coat completely in panko mixture
- 5
Place chicken in air fryer basket with space between pieces and cook for 6 minutes
- 6
Flip chicken carefully and continue cooking for 4-6 minutes until golden brown and internal temperature reaches 165 degrees F
- 7
Remove chicken and repeat with remaining pieces
- 8
Combine gochujang sauce, soy sauce, rice vinegar, sesame oil, brown sugar, sesame seeds, chives, and red pepper flakes
- 9
Pour sauce over chicken, coating each piece evenly
- 10
Garnish with sesame seeds and cilantro, then serve
Tips
Marinate chicken overnight in buttermilk for maximum tenderness and flavor penetration
Don't overcrowd the air fryer basket - cook in batches to ensure even browning and crispiness
Let excess batter drip off before coating in panko to prevent soggy breading
Good to Know
Store leftover chicken in refrigerator for up to 3 days. Reheat in air fryer at 350F for 2-3 minutes to restore crispiness
Chicken can be breaded up to 4 hours ahead and refrigerated. Sauce can be made 2 days in advance
Serve immediately while hot and crispy. Great over rice, with Asian slaw, or as finger food with extra sauce for dipping
Common Mistakes
Don't skip the overnight marinating time to avoid tough chicken
Avoid stacking chicken pieces in air fryer to prevent uneven cooking
Don't add sauce until just before serving to maintain crispy coating
Substitutions
Gluten-Free Swaps
General Alternatives
slightly richer flavor
FAQ
Can I use regular chicken breast instead of tenderloins?
Yes, cut chicken breast into finger-sized strips. Cook time may increase slightly depending on thickness.
How long will leftovers keep in the refrigerator?
Store covered for up to 3 days. Reheat in air fryer for best texture restoration.
Can I make this without gochujang?
Substitute with sriracha mixed with honey or use chili garlic sauce, though flavor will be less authentic.