Chicken glazing sauce can be used with chicken cooked in an air fryer. Cook the chicken until done and crisp first, then toss the hot chicken in the sauce in a bowl outside the fryer. Don't brush on the sauce while the chicken is still raw. This order matches the directions on the product page: coat in flour twice, fry, then toss in sauce. The only difference is switching from oil frying to an air fryer.
Why shouldn't you brush chicken glazing sauce on before air frying?
Chicken glazing sauce brushed on while the chicken is still raw is exposed to hot air for the whole frying time, which is much longer than the sauce needs. This usually leads to 3 problems:
- Sauce burns onto the chicken skin It gets too dark and tastes bitter before the inside is cooked.
- Skin doesn't get crispy Moisture from the sauce softens the coating so it doesn't set into a crisp crust.
- Hard to clean the fryer Sauce that drips onto the basket and the bottom of the fryer burns into a sticky residue.
Separating the steps into “cook first, then toss in sauce” therefore keeps the chicken skin crisp and makes the fryer easier to clean.
What are the steps for making sauced fried chicken in an air fryer?
Fried chicken tossed in chicken glazing sauce can be made in an air fryer in 4 steps.
- Coat in batter twice Toss the chicken in a batter mix such as Pure Chon Korean-Style Fried Chicken Batter Mix then coat again, following the directions on the chicken glazing sauce product page.
- Lightly spray with oil on any spots that still look like dry flour, so the chicken skin doesn't end up with white flour patches.
- Arrange the chicken in a single layer in the basket without overlapping pieces, then cook until done and crisp, flipping halfway (see approximate times in the next table).
- Toss in sauce in a bowl outside the fryer Pour the chicken glazing sauce into a stainless steel or glass bowl, add the chicken straight from the fryer, and turn gently until every piece is coated.
See all chicken glazing sauce flavors, in 1,000 g size (Barbecue, Spicy X2, Hot & Spicy, Garlic, Korean Chili) and 800 g size (Sweet Honey, Red Hot), atChicken Glazing Sauce Category
What temperature and time should you use for each chicken part in an air fryer?
Each chicken part takes a different time in the air fryer. This table is a starting point for battered chicken. Actual time depends on the fryer model, piece size, and amount of chicken in the basket. Check that the thickest part is cooked through with no pink juices before tossing in sauce.
| Chicken part | Temperature | Approximate cooking time |
|---|---|---|
| Wing flats / drumettes | 180°C | 15–18 minutes |
| Medium drumsticks | 180°C | 20–25 minutes |
| Tenderloin / battered chicken breast pieces | 190°C | 10–12 minutes |
| Bone-in chicken thighs | 175°C | 22–25 minutes |
Why is air-fried sauced chicken not crispy, or why doesn't the sauce stick?
Most problems with air-fried sauced chicken come from the order and timing of steps rather than the fryer itself. Common causes are:
- Brushing on sauce before frying This burns the sauce and keeps the skin from crisping. Always cook first, then toss in sauce.
- Overcrowding the basket Hot air can't circulate evenly and overlapping pieces turn soft. It's better to cook in batches.
- Letting the chicken cool before tossing The sauce doesn't cling as well as when the chicken is still hot. Toss right after removing it from the fryer.
- Tossing long before serving Sauced chicken gradually softens. If selling, toss when an order comes in.
Read more on keeping chicken crispy atSauced fried chicken loses its crunch: 5 ways to fix it And if you want to try several flavors, see7 Korean fried chicken recipes
Frequently Asked Questions
Do you need to spray oil before air frying chicken?
It's not required, but lightly spraying oil on spots where the flour is still dry helps the chicken skin brown evenly to a golden color without leaving white flour patches.
About how much chicken can 1 bag of chicken glazing sauce coat?
According to the product page, 1 bag of chicken glazing sauce is used for about 6 kg of chicken. Adjust up or down for the intensity you like.
How should chicken glazing sauce be stored after opening?
Before opening, it can be stored at room temperature. After opening, keep it in the refrigerator and use by the date printed on the back of the pack.
Summary
Chicken glazing sauce can be used with an air fryer: cook the battered chicken until done and crisp first, then toss in sauce in a bowl right after removing it from the fryer. For chicken glazing sauce for your shop or to order, contact LINE @purefoods
📞 Phone: 081-546-6606 (24Hrs)
LINE: Line : @purefoods
E-mail: Pure Foods
