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Savory Kalbi Chicken Legs: Air Fryer Magic Awaits!

Savory Kalbi Chicken Legs: Air Fryer Magic for Flavor Lovers

Savory Kalbi Chicken Legs are a delightful twist on traditional chicken, perfect for flavor lovers and air fryer enthusiasts.
Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 2 hours
Total Time 2 hours 45 minutes
Servings: 4 legs
Course: Dinner
Cuisine: Korean
Calories: 350

Ingredients
  

For the Marinade
  • 2 legs Chicken Quarters The star of the dish
  • 1/2 medium Apple Adds a hint of sweetness; pineapple can substitute
  • 1/4 cup Soy Sauce Classic umami flavor; tamari is gluten-free alternative
  • 1/4 cup Mirin Sweet rice wine for depth
  • 2 inches Ginger Grate finely for better distribution
  • 4 cloves Garlic Adjust to taste
  • 2 tbsp Sesame Oil Nutty richness; olive oil can be a substitute
  • 2 tbsp Rice Vinegar Balances sweetness with tang
  • 2 tbsp Sweetener Sugar or natural sweeteners like honey
  • 1 tsp Pepper Adjust to taste
  • Sesame Seeds Optional for added texture
For Garnishing
  • 2 stalks Green Onion Chives can be alternative

Equipment

  • Air Fryer
  • blender
  • Zip-top Bag

Method
 

Preparation Steps
  1. Blend the marinade ingredients in a blender until smooth.
  2. Prepare the chicken by cutting slits into the thickest parts.
  3. Marinate the chicken in a zip-top bag with the marinade for at least 2 hours.
  4. Preheat your air fryer to 375°F (190°C).
  5. Shake off the excess marinade from the chicken before air frying.
  6. Arrange chicken in the air fryer basket and cook for 25-30 minutes, flipping halfway.
  7. Let the chicken rest for 5 minutes and then garnish with green onions and sesame seeds.

Nutrition

Serving: 1legCalories: 350kcalCarbohydrates: 15gProtein: 26gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 700mgPotassium: 330mgFiber: 1gSugar: 3gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1.5mg

Notes

Enjoy the juiciness of chicken quarters with crispy skin, perfect for any weeknight dinner.

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