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Air Fryer Gochujang Chicken Skewers

These Air Fryer Gochujang Chicken Skewers are sweet, savory, and slightly spicy with a crispy panko-coconut coating that gives the perfect crunchy exterior and juicy interior. Finished with a creamy bang bang sauce for dipping or drizzling, this is an easy weeknight dinner that feels bold, fun, and restaurant-worthy.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Servings: 4
Course: Appetizer, Main Course
Cuisine: air fryer, Asian Inspired, fusion, Korean-inspired
Ingredients Method Notes

Ingredients
  

Chicken & Marinade
  • 1 tbsp gochujang
  • 2 tbsp maple syrup
  • 1 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tsp rice vinegar or lime juice
  • 2 cloves garlic grated
  • 1 tsp fresh ginger grated (optional but recommended)
  • 1.5 –2 lbs chicken tenderloins breasts, or thighs, cut into 1-inch cubes
Crunchy Coating
  • 3/4 cup panko breadcrumbs
  • 1/4 cup unsweetened coconut flakes
  • 1 tbsp cornstarch
Bang Bang Sauce
  • 2 tbsp Kewpie mayo
  • 1 1/2 tbsp sweet chili sauce
  • 1/2 tsp gochujang or sriracha
  • 1/2 tbsp lime juice

Method
 

  1. In a large bowl, whisk together gochujang, maple syrup, soy sauce, sesame oil, rice vinegar (or lime juice), garlic, and ginger.
  2. Add chicken and toss to coat. Cover and marinate in the fridge for at least 30 minutes (up to 6 hours for best flavor).
  3. Add panko and coconut flakes to a food processor and pulse until finely combined. Stir in cornstarch.
  4. Remove chicken from marinade using tongs and place on a paper towel-lined plate. Gently blot excess marinade so chicken is just slightly tacky.
  5. Toss chicken in the panko-coconut mixture until evenly coated.
  6. Thread chicken onto skewers.
  7. Lightly spray both sides with avocado oil.
  8. Arrange skewers in air fryer in a single layer. Air fry at 400°F for 5 minutes.
  9. Flip skewers, spray again with avocado oil, and air fry for another 5 minutes, or until chicken is golden and reaches 165°F internally.
  10. Whisk together bang bang sauce ingredients until smooth. Serve with skewers for dipping or drizzling.

Notes

  • Don’t overcrowd the air fryer—cook in batches for maximum crispiness.
  • Chicken should be lightly tacky (not wet) before coating so the breading sticks well.
  • Marinating longer = deeper flavor, but even 30 minutes works.
  • Serve with rice, noodles, or lettuce wraps for a full meal.