Go Back

Korean Chicken Nuggets — Crispy, Sweet & Spicy Air Fryer Recipe | Donaldo Cooks

Print Recipe Pin Recipe
Servings: 2
Ingredients Method

Ingredients
  

For the nuggets
  • 2 boneless chicken thighs or breasts, cut into bite-size chunks
  • ½ cup all-purpose flour
  • 2 eggs, beaten
  • 1½ cups crushed corn flakes (not powder, keep some texture)
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Spray oil (avocado or canola)
For the Korean glaze (optional but 🔥)
  • 2 tbsp gochujang (Korean red chili paste)
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 clove garlic, minced
  • ½ tsp grated ginger (optional)
For garnish
  • Toasted sesame seeds
  • Chopped green onion

Method
 

Instructions
  1. Prep the chicken: Pat the chicken dry and season lightly with salt, pepper, garlic powder, and onion powder.
  2. Set up the dredging stations:
  3. Bowl 1: Flour
  4. Bowl 2: Beaten eggs
  5. Bowl 3: Crushed corn flakes
  6. Coat the chicken: Toss each piece in flour (shake off excess), dip in egg, then press firmly into crushed corn flakes until coated all over.
  7. Air fry:
  8. Preheat air fryer to 385°F (190°C) for 3–4 minutes.
  9. Spray basket with oil, arrange nuggets in a single layer.
  10. Spray the tops lightly with oil for extra crispiness.
  11. Cook 12 minutes, flipping halfway, until golden brown and internal temp hits 165°F (74°C).
  12. Make the Korean glaze (optional but worth it): In a small pan, heat all glaze ingredients over medium heat until it bubbles and thickens slightly (about 2–3 minutes).
  13. Toss and serve: Coat the nuggets in glaze or drizzle over the top. Sprinkle with sesame seeds and green onions.