Kalbi Chicken Legs in the Air Fryer

A delightful dish that combines sweet and savory Korean-style marinades with the convenience of air frying, resulting in tender, juicy chicken with a crispy exterior.

Print Recipe Pin Recipe

Prep Time 2

Cook Time 25

Total Time 2 25

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Korean

Calories: 350

Ingredients Method Notes

Ingredients

For the marinade

1/4 cup soy sauce
2 tbsp brown sugar
1 tbsp honey
1 tbsp sesame oil
4 cloves garlic, minced
1 tsp ginger, grated
1 tsp onion powder
1 tbsp rice vinegar
1 tbsp neutral oil

For the chicken

2 lb chicken legs drumsticks
Sesame seeds and chopped green onions, for garnish (optional)

Method

Preparation

In a bowl, mix the soy sauce, brown sugar, honey, sesame oil, minced garlic, grated ginger, onion powder, rice vinegar, and neutral oil. Stir well until the sugar dissolves.
Place the chicken legs in a large zip-top bag or a glass container. Pour the marinade over the chicken, ensuring all pieces are coated evenly. Let it marinate in the fridge for at least 2 hours, or overnight for deeper flavor.

Cooking

Preheat your air fryer to 380°F (195°C) and let it preheat for about 3 minutes.
Lightly spray the air fryer basket with oil to prevent sticking. Place the chicken legs in a single layer, ensuring they are not overcrowded.
Air fry the chicken legs at 380°F for 22 to 25 minutes, flipping halfway through. The skin should be golden and crispy, with the internal temperature reaching 165°F (75°C).
Once cooked, let the chicken rest for 5 minutes. Sprinkle with sesame seeds and chopped green onions before serving.

Notes

For maximum flavor, marinate the chicken overnight. Lightly pat the chicken legs dry with a paper towel before applying the marinade; this helps the marinade stick better. For a spicier kick, add some red pepper flakes to the marinade. Ensure there is space between the chicken legs in the air fryer for even cooking and crispiness.