Air Fryer Korean Pa Dak (High-Protein Fried Chicken)
Equipment
Ingredients
Chicken
skinless, boneless chicken thighs (raw, cubed)
400 g
white pepper
0.5 tsp
garlic (minced)
1.5 tbsp
ginger (minced)
1 tbsp
Shaoxing wine
1 tbsp
soy sauce
2 tbsp
potato starch (coarse)
100 g
egg white
1 piece
cooking oil spray
1 second
green onion (thinly sliced)
4 piece
Sauce
wasabi
0.5 tbsp
brown sugar
0.5 tbsp
soy sauce
2 tbsp
rice vinegar
1 tbsp
water
2 tbsp
lemon juice
0.5 tbsp
Instructions
Prepare green onions
Slice green onions into very thin long strips.
Cube the chicken
Chop chicken thighs into 2-inch cubes.
Marinate the chicken
In a bowl, combine chicken, white pepper, minced garlic, minced ginger, Shaoxing wine, egg white, and soy sauce. Mix well and set aside.
Coat chicken with starch
Place coarse potato starch on a plate. Dip each marinated chicken piece until fully coated.
Prepare air fryer
Spray air fryer basket with cooking oil. Place coated chicken inside and spray lightly once more.
Air fry the chicken
Cook at 200°C for 13-15 minutes, flipping halfway, until crispy and golden brown.
Make the sauce
In a small bowl, mix wasabi, brown sugar, soy sauce, rice vinegar, water, and lemon juice until smooth.
Plate and serve
Plate half the chicken nuggets, top with half the sliced green onions, and drizzle with half the sauce. Repeat for the second serving.
Original recipe
Storage
Re-crisp in air fryer for best texture after refrigeration
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