Air Fryer Spicy Korean Chicken Drumsticks
with Sweet Potato & Bok Choy Hash
Cooking time
30 minutes
Servings
2/4
Calories
910 /serving
For a midweek pick-me-up, nothing beats Korean fried chicken—the other KFC. It’s practically made for the Air Fryer, coming out nicely crisped and crusted, with minimal oil and mess. While the gochujang glaze sparks joy, the hash has your veggie count covered with a buttery, garlicky tumble of sweet potatoes and bok choy.
We will send you:
- 6 Canadian-raised chicken drumsticks (air chilled)
- 450g Sweet potatoes
- 340g Bok choy tips
- 2 Garlic cloves
- 2 Scallions
- 15ml Ketchup
- 15g Gochujang
- 20g Cornstarch
- 30ml Sweet soy sauce
- 24g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Milk, Sesame, Soy, Sulphites, Wheat
You will need:
Medium pot
Large pan
Strainer
Peeler
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Air Fryer
Total Fat
38 g
Saturated Fat
12 g
Sodium
2690 mg
Total Carb
88 g
Sugars
34 g
Protein
60 g
Fibre
10 g
Preparation
Boil the sweet potatoes
Preheat the air fryer to 400°F. Lightly oil the basket. Bring a medium pot of salted water to a boil. Peel and medium-dice the sweet potatoes. Add to the pot of boiling water and boil, 12 to 14 min., until tender. Drain the sweet potatoes.
Prepare the chicken
Meanwhile, pat the chicken dry with paper towel. In a large bowl, combine the chicken, a drizzle of oil, ½ the spices and S&P. Add the cornstarch; toss well.
Fry the chicken
Place the chicken* in the air fryer basket and lightly brush or spray with oil. Fry, flipping and drizzling with oil halfway, 12 to 16 min., until browned and cooked through.
Make the hash
Meanwhile, mince the garlic. Remove the root ends of the bok choy; thinly slice crosswise. In a large pan, heat a drizzle of oil and 1 tbsp butter (double for 4 portions) on medium. Add the sweet potatoes and ¾ of the garlic. Sauté, 3 to 4 min., until lightly browned. Add the bok choy and sauté, partially covered, 3 to 5 min., until the vegetables are tender; season with the remaining spices.
Glaze the chicken
Thinly slice the scallions crosswise. In a second large bowl, make the glaze by combining the soy sauce, ketchup, gochujang, remaining garlic and a drizzle of oil. Add the chicken and scallions; toss well.
Plate your dish
Divide the hash and chicken between your plates. Drizzle the chicken with any remaining glaze. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
