Step 1

1 kg Boneless chicken thighs, cut into small pieces · 1 cup Milk · 1 tsp Garlic powder · 1 tsp Grated ginger · Salt · Pepper

Mix the chicken with the milk, garlic powder, ginger, salt, and pepper. Cover and marinate in the refrigerator for 20 minutes.

Step 2

1 Egg · 3 tbsp Wheat flour

Drain off the excess milk. Add the egg and flour to the chicken and mix until it is evenly coated in a light batter.

Step 3

1 1/2 cup Panko (about 1–2 cups, depending on how much coating you need)

Coat each piece in panko, pressing gently so the crumbs adhere all over.

Step 4

Oil for frying (as needed)

Heat enough oil in a frying pan over medium-high heat. Fry the chicken in batches for about 3–4 minutes per side, until golden and cooked through. If it browns too quickly, lower the heat. Drain on a wire rack or paper towels.

Step 5

Preheat the air fryer to 200 °C. Arrange the chicken in a single layer and cook for another 3–4 minutes, until very crispy.

Step 6

3 tbsp Gochujang (Korean chili paste) · 4 tbsp Ketchup · 3 tbsp Honey · 2 tbsp Soy sauce · 5 Fresh garlic, minced · 1 tbsp Brown sugar · 2 tbsp Water

Meanwhile, put the gochujang, ketchup, honey, soy sauce, minced garlic, brown sugar, and water in a wide frying pan. Cook over medium heat for about 2 minutes, stirring, until the sauce bubbles and turns glossy.

Step 7

1 tsp Sesame oil

Remove the pan from the heat and stir in the sesame oil. Add the chicken straight from the air fryer and toss quickly to coat it in the sauce without losing too much crispness.