Ingredients
- ½ cup tapioca starch
- ½ teaspoon garlic powder
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- cooking spray
- Sauce:
- 4 ounces tomato sauce
- 2 tablespoons gochujang (Korean hot pepper paste)
- 2 tablespoons honey
- 1 tablespoon soy sauce
What Makes This Recipe So Great
Practical Cooking Tips
- Don’t overcrowd the air fryer basket; cook in batches for even crispiness.
- Flip the chicken halfway through cooking for a golden, crunchy texture on all sides.
Step 1
Heat your air fryer to 400°F (200°C). In a shallow bowl, mix together tapioca starch, garlic powder, salt, and pepper. Toss the chicken pieces in this mixture until they're nicely coated.
Step 2
Set a cooling rack over a baking sheet and place the coated chicken on it for a few minutes to let any extra coating fall off. Give the chicken a light spray of cooking oil, then arrange the pieces in the air fryer basket without overcrowding.
Step 3
Cook the chicken for about 10 minutes, giving the basket a good shake halfway through to help everything cook evenly. While the chicken is cooking, whisk together the tomato sauce, gochujang, honey, and soy sauce until smooth.
Step 4
Once the chicken is done, drizzle the sauce over the pieces and give them a gentle toss so they're all nicely glazed and ready to enjoy.
