Name: Kalbi Chicken Legs in the Air Fryer Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Korean
Ingredients: 6 chicken quarters (legs and thighs); ½ apple, peeled and chopped; ¼ cup soy sauce; ¼ cup mirin; 2 inches fresh ginger, peeled and chopped; 4 cloves garlic, peeled; 2 stalks green onion, chopped; 2 tablespoons sesame oil; 2 tablespoons rice vinegar; 2 tablespoons sugar (or preferred sweetener); 1 teaspoon black pepper; Sesame seeds (optional, for topping)

If you’ve been craving that perfect combination of sweet, savory, and slightly tangy flavors in your chicken, this Kalbi Chicken Legs in the Air Fryer Recipe is exactly what you need. The magic of this dish is how the rich kalbi marinade, packed with ginger, garlic, and a touch of sweetness, transforms everyday chicken legs into a Korean-inspired delight that’s quick and easy to make at home. Trust me, once you try this, your regular chicken dinners just won’t feel the same!

What makes this recipe really stand out — and why I come back to it time and again — is how the air fryer locks in that caramelized exterior without drying out the juicy meat inside. It’s a fantastic weeknight option when you want something flavorful without fussing over the stove for ages. Plus, the marinade is so versatile, it works beautifully whether you plan a casual family dinner or you’re trying to impress guests with minimal effort.

Ingredients You’ll Need

These ingredients come together to create a perfect harmony of sweet, salty, and umami flavors – the foundation of any good kalbi marinade. When shopping, look for fresh ginger and garlic for that vibrant punch, and don’t skip the mirin if you can find it; it’s key for that subtle sweetness and depth.

Chicken quarters: I prefer skin-on for that crispy texture the air fryer delivers.
Apple: Adds natural sweetness and helps tenderize the meat; you can use any sweet apple.
Soy sauce: Use low-sodium if you want to control the saltiness.
Mirin: A sweet rice wine that gives the marinade a lovely balance.
Ginger: Fresh ginger punches up the flavor with some warmth and zing.
Garlic: Essential for that garlicky depth; fresh cloves always win.
Green onion: Adds a mild, fresh onion flavor that brightens the marinade.
Sesame oil: Just a little goes a long way for a nutty aroma.
Rice vinegar: Adds a mild acidity to balance sweetness.
Sweetener (sugar): Helps caramelize the chicken; you could substitute honey or brown sugar.
Pepper: Freshly ground is best for a subtle kick.
Sesame seeds (optional): Great for garnish and an extra toasty crunch.

Variations

I love tweaking this Kalbi Chicken Legs in the Air Fryer Recipe depending on my mood or what I have on hand. You can easily adjust the sweetness or spice level, making it your own signature dish. Don’t be afraid to experiment!

Spicy kick: Sometimes I add gochujang or a dash of chili flakes to the marinade for a flavorful heat that pairs perfectly with the sweet notes.
Honey instead of sugar: For a more natural sweetness and a slightly sticky glaze, swapping sugar for honey works beautifully.
Boneless chicken thighs: If you prefer meat without bones, thighs cook faster and stay juicy in the air fryer.
Gluten-free: Use tamari instead of soy sauce for a gluten-free option without sacrificing flavor.

How to Make Kalbi Chicken Legs in the Air Fryer Recipe

Step 1: Prepare the Kalbi Marinade

Start by blending the apple, soy sauce, mirin, ginger, garlic, green onions, sesame oil, rice vinegar, sweetener, and pepper together in a food processor or blender until smooth. I find that blending the apple whole really helps the marinade coat the chicken evenly and tenderizes the meat beautifully. Let this sit while you prep your chicken for maximum flavor.

Step 2: Marinate the Chicken Quarters

Place the chicken quarters in a large bowl or resealable bag and pour the marinade over them. Make sure all the pieces are well coated. I usually let them sit in the fridge for at least 2 hours, but overnight is even better if you have the time. Trust me, your patience pays off with flavor that really penetrates the meat.

Step 3: Preheat and Air Fry

Preheat your air fryer to 380°F (193°C). Arrange the chicken legs skin-side down in the basket, making sure they don’t overlap (work in batches if needed). Cook for about 15 minutes, then flip and cook another 10-12 minutes until the skin is crispy and the internal temperature hits 165°F (74°C). Keep an eye on them toward the end so they don’t burn, as sugar content can caramelize quickly.

How to Serve Kalbi Chicken Legs in the Air Fryer Recipe

A white plate holds two pieces of grilled chicken with a shiny, dark reddish-brown glaze that is slightly charred on the edges. Next to the chicken, there is a small mound of white rice topped with a few black sesame seeds. In front, there are chopped pieces of cucumber with hints of red seasoning scattered on them. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love finishing off the chicken with a sprinkle of toasted sesame seeds and some thinly sliced green onions right before serving. It adds such a lovely pop of texture and freshness. Sometimes, a little drizzle of extra sesame oil or a scatter of chopped cilantro gives it an extra hit of flavor that’s hard to resist.

Side Dishes

This Kalbi Chicken Legs in the Air Fryer Recipe pairs like a dream with steamed rice and sautéed greens like bok choy or spinach. I also enjoy serving it alongside some simple pickled vegetables or kimchi for that authentic Korean meal vibe. If you want to go easy, a quick cucumber salad tossed with rice vinegar and a pinch of sugar adds a refreshing crunch.

Creative Ways to Present

For special occasions, I like arranging the chicken on a wooden board with ramekins of dipping sauces, like a spicy mayo or extra soy sauce mixed with sesame oil. Adding some edible flowers or microgreens for color makes it feel fancy without much extra effort. It’s always a hit when I serve it family-style this way.

Make Ahead and Storage

Storing Leftovers

Leftover kalbi chicken stores really well in an airtight container in the fridge for up to 3 days. I usually remove the chicken from the marinade and pat dry before storing to keep the skin from getting soggy. When you’re ready to eat, the flavor will have deepened, which is a nice bonus.

Freezing

If you want to freeze, I recommend freezing the marinated raw chicken first in a freezer-safe bag. When you’re ready to cook, just thaw overnight in the fridge and then air fry as usual. Cooked leftovers can also be frozen, though the texture of the skin might soften a bit after reheating.

Reheating

Reheating is best done in the air fryer itself at 350°F for about 5-7 minutes to bring back the crispiness of the skin and warm the meat evenly. Avoid microwaving if you can — it tends to make the skin rubbery, and the flavors just aren’t the same.

FAQs

Can I use other cuts of chicken for this Kalbi Chicken Legs in the Air Fryer Recipe?

Absolutely! While chicken quarters are ideal for juicy meat and crispy skin, boneless thighs or drumsticks also work well. Just adjust cooking times accordingly — boneless pieces generally cook faster, so keep an eye on them to avoid drying out.
How long should I marinate the chicken?

For best flavor, marinate the chicken legs in the kalbi marinade for at least 2 hours, but overnight is even better. The longer marinating time helps the flavors really penetrate the meat and tenderizes it beautifully.
Do I need to preheat my air fryer for this recipe?

Preheating your air fryer to 380°F is recommended for even cooking and to ensure the chicken skin crisps up nicely. It helps prevent sticking and cook the chicken faster and more evenly.
Can I make the marinade ahead of time?

Yes! You can prepare the kalbi marinade a day or two in advance and store it in the fridge. Just give it a good stir before using. This makes prepping the chicken quick and easy, especially on busy days.
What’s the best way to avoid burnt edges?

Because the marinade contains sugar, it can caramelize quickly and potentially burn. To avoid this, monitor the chicken closely during the last few minutes of cooking, and if edges start to brown too much, reduce the temperature slightly or flip the chicken earlier.

Final Thoughts

This Kalbi Chicken Legs in the Air Fryer Recipe has quickly become a personal favorite because it combines incredible flavor with the convenience of air frying. It’s one of those recipes I turn to when I want something a little special but don’t want to spend hours in the kitchen. I hope you have as much fun making and enjoying it as I do — it’s perfect for sharing with family or impressing friends. Give it a try, and let me know how yours turns out!

Kalbi Chicken Legs in the Air Fryer Recipe

★★★★★ 4.4 from 110 reviews

Author: Isabella
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Air Frying
Cuisine: Korean

Print Recipe

Description

This Kalbi Chicken Legs recipe features juicy chicken quarters marinated in a flavorful Korean-inspired kalbi sauce made from soy sauce, mirin, garlic, ginger, and sesame oil. Cooked to perfection in an air fryer, the chicken comes out tender with a delicious caramelized crust. It’s an easy, quick meal packed with savory, sweet, and umami flavors.

Ingredients

Scale

Chicken

6 chicken quarters (legs and thighs)

Kalbi Marinade

½ apple, peeled and chopped
¼ cup soy sauce
¼ cup mirin
2 inches fresh ginger, peeled and chopped
4 cloves garlic, peeled
2 stalks green onion, chopped
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons sugar (or preferred sweetener)
1 teaspoon black pepper
Sesame seeds (optional, for topping)

Instructions

Prepare the Marinade: In a blender or food processor, combine the chopped apple, soy sauce, mirin, ginger, garlic, green onion, sesame oil, rice vinegar, sugar, and black pepper. Blend until smooth and well combined to create the kalbi marinade.
Marinate the Chicken: Place the chicken quarters in a large bowl or resealable plastic bag. Pour the kalbi marinade over the chicken, ensuring each piece is fully coated. Seal and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate the meat.
Preheat the Air Fryer: Set your air fryer to 380°F (193°C) and preheat for about 5 minutes.
Cook the Chicken: Remove the chicken from the marinade, letting excess drip off. Arrange the chicken quarters in a single layer in the air fryer basket, skin side up. Cook for 25-30 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C) and the skin is crispy and caramelized.
Finish and Serve: Once cooked, transfer the chicken to a plate and let it rest for a few minutes. Sprinkle sesame seeds on top for garnish if desired. Serve hot with your favorite side dishes.

Notes

Marinating overnight enhances the flavor significantly.
Make sure to not overcrowd the air fryer basket to ensure even cooking.
Use a meat thermometer to check doneness for safe and juicy chicken.
Adjust sugar or sweetener amount to taste depending on your preference.
Leftover marinade should not be reused raw; discard or boil if intended for sauce.

Keywords: Kalbi chicken legs, Korean chicken, air fryer recipes, kalbi marinade, Korean chicken legs, easy chicken recipe, air fryer chicken