Air Fryer Korean Chile Chicken Breast

If you’re looking for an easy air fried chicken breast recipe that doesn’t require any marinating time, you’re in the right place. I’ve combined gochujang, Korean chile flakes, and a few dried spices to make a simple wet rub that allows you to cook the chicken straight away.

The chicken breast is perfect for slicing and serving with steamed rice, pickled veggies, and all your favorite banchan.

This is the third recipe in my air fryer chicken breast series. Be sure to check out my bbq chicken sweet potato bowls and coconut curry chicken bowls for more ways to prep chicken breast in an air fryer.

My Method for Air Frying Chicken Breast

The method is basically the same across all three recipes in the series so far.

Coat two boneless skinless chicken breasts with a tablespoon of olive oil, add a seasoning rub, and then air fry at 375ºF for 15-18 minutes.

This Korean chicken is unique in its need for flipping the chicken halfway through cooking so you get even browning. If you use a rub or added ingredients that have a higher sugar content, not flipping can cause one side to burn.

You’re looking for a little bit of browning, not full coverage.

I tested nine different seasoning combinations for this recipe. Dry rub and olive oil only, glazing with gochujang and soy sauce in the final minutes, finishing with toasted sesame oil and gochujang bbq sauce, and all kinds of variations. And this was by far my favorite.

If you have the time, the wet rub is great for coating the chicken and just letting it hang out in the refrigerator for a while. Marinating obviously gives the flavors and salt more time to penetrate deeper into the chicken breast. However, I don’t think it’s necessary here. Especially if you get the pairings right.

Banchan (Korean Side Dishes)

Pictured above you’ll see the air fried chicken sliced and served on a bed of steamed rice alongside kimchi pickles, pickled carrots, sesame garlic crunch, sliced green onion, and a creamy gochujang sauce.

Think about funky fermented flavors, sour and tangy pickled vegetables, and bright sauces.

I also love a homemade cucumber crunch made with freshly sliced seedless cucumbers, toasted sesame oil, rice vinegar, soy sauce, and fresh herbs. Check out my Korean rotisserie chicken bowls for the specific ratios I like to use for homemade pickled cucumbers and carrots, a low calorie rice blend, and a creamy blended kimchi sauce.

Have fun! I hope you enjoy this Korean air fried chicken. If you do, recipe reviews and feedback are helpful.

Kamsahamnida (thank you) for cooking with me. – Mason