Gochujang Chicken Strips – Air Fryer Version

photo of breaded chicken strips on a plate with red chili sauce  in a bowl

These chicken strips are really easy to whip up in an Air Fryer. With a bit of spice and a crunchy exterior, they’re pretty addictive!

The majority of the recipes I post are recipes that someone else has created; most of the time I make some changes to the recipe, and sometimes I follow the recipe to the T. This one I made up myself, and I have to tell you it’s a good one!!

It’s been far too long since I last posted a recipe on here, but I’m starting to see the light at the end of the tunnel in my Master’s program. I haven’t been taking any photos of my food makes for a long time, so when I made up this recipe last night I again didn’t take a photos. I did remember what I put in the recipe, and it was so good that I had to make it again tonight, and this time I took a few photos.

What’s so great about this recipe, you ask? Well . . . these chicken strips are really tender thanks to the air fryer cooking method, and the chili coating brings a ton of flavour to them. Plus there’s no added oil, other than a little bit that you spray on the cooking surface.

Gochujang is a Korean chili paste that has a little heat, a little sweetness, and is slightly fermented. You can find Gochujang paste at any Korean grocery store; I get mine at Kim’s on Broadway in Vancouver.

I was a holdout on the Air Fryer purchase, but the more I read peoples’ opinions on it and heard from friends what they liked about it, I figured I should look into it. I do not like to have a ton of machines, and the Air Fryer machine is quite large, so I bought the Air Fryer lid for the Instant Pot that I already own. Since then I’ve done a lot of roasted veggies, Agadashi Tofu, and a few different chicken strip recipes. All have been excellent, and all have taken so little time that I am motivated to try more recipes. I made this recipe, start to finish, in less time than it would take me to preheat my oven.

I served these with Air Fryer roasted cauliflower last night, and tonight I made breaded zucchini in the Air Fryer. Air Fryer fries are also awesome! I dipped the chicken in a sweet chili sauce, but feel free to use your sauce of choice or no sauce at all.

What you need:

  • 1 chicken breast
  • 2 tablespoons Gochujang paste
  • 2 teaspoons soy sauce
  • 2 teaspoons Mirin
  • 1 clove garlic, crushed
  • 1/3 to 1/2 cup Panko crumbs

What you do:

  1. Combine the Gochujang, soy, mirin, and garlic in a bowl.
  2. Put the Panko crumbs in another bowl.
  3. Cut the chicken breast into strips.
  4. Place the chicken in the Gochujang mixture and coat all sides.
  5. Using a fork, place a piece of chicken in the Panko crumbs and coat all sides.
  6. Spray the Air Fryer with oil spray, then place the chicken on the Air Fryer rack in a single layer, with a little space between each piece.
  7. All Air Fryers will work differently, so get to know the cooking times on your machine. For my Instant Pot Air Fryer lid, I cooked the chicken at 400F with no preheating. First I cooked it for 4 minutes, then flipped the chicken and cooked it two minutes more. If you are testing your machine out, you could try cooking for a shorter amount of time so you don’t overcook, then add a minute at a time. Make notes about your cooking times.
  8. Enjoy them while they are hot!
photo of Trader Joe's soy sauce, Mitkusan mirin, Korean Gochujang paste, and a clove of garlic
photo of two bowls, one with chicken coated in a red paste, the other with chicken coated in panko breadcrumbs
photo of chicken strips in an instant pot air fryer

Lemon Chicken Scaloppine in Pine Nut-Parmesan Crust

Lemon Chicken Scallopini - trust in kim

This is comfort food at its best.  It is a beautiful breaded chicken,  but with much more complex flavours than most recipes I’ve seen.  I’ve made this for company a few times, and it always gets rave reviews.  In the past I’ve served it with a risotto or another rice dish, but this time it was with a spinach salad and tomato-pesto-topped buckwheat noodles.  Gotta say, I think this is the best pairing yet.

The recipe comes from The Oprah Magazine Cookbook; I just cut down on the amount of the flour and bread crumb mixtures because there is always way too much left over, and I cut the fat in half.

What you need:

4 boneless, skinless chicken breasts

3/4 cup flour

2 1/2 teaspoons salt

1 teaspoon freshly ground pepper

2 eggs, lightly beaten

1 cup bread crumbs

2 lemons (or one if you don’t mind serving the meal with zest-less lemons)

zest of 1 lemon (about 2 teaspoons)

1/3 cup finely grated Parmesan cheese (go for a good quality one, not the pre-shredded stuff)

1/3 cup coarsely chopped pine nuts

2 tablespoons chopped fresh basil

1 tablespoon butter (or one extra of olive oil of you’re aiming to be more heart-healthy)

1 tablespoon olive oil

What you do:

1. To prepare the coatings you will need 3 large plates.  In one combine the flour, 1 teaspoon of salt and the pepper.

2. Onto the next crack the eggs and beat lightly with a fork.

3. One the third plate combine the lemon zest, bread crumbs, 1 teaspoon salt, Parmesan, pine nuts and basil.

4. Place the chicken breasts between 2 pieces of parchment or wax paper and pound with the dull side of a meat mallet (or a rolling-pin, or even an empty wine bottle might work) until they are 1/4 inch thick. Aim for an even thickness throughout the breasts so they cook evenly.

5. The cooking goes quite quickly, so make sure the rest of your meal is pretty much ready to go.  Sprinkle the chicken breasts with the last 1/2 teaspoon of salt. Coat both side of one chicken breast in flour, then egg, then the bread crumb mixture.  In the last plate you can press the chicken breast so it is sufficiently coated. Repeat this process with the rest of the chicken breasts.

6. Heat a large frying pan to medium and add 1.5 teaspoons butter and 1.5 teaspoons of olive oil. When the pan is hot add 2 chicken breasts and cook for 2-3 minutes per side, until they are golden brown and cooked through.  Add the rest of the butter and olive oil to the pan and cook the remaining breasts.

7. Squeeze a wedge or two of lemon over the chicken, then serve with a wedge of lemon on the side.


chicken scallopini - trust in kim