Kalbi Marinated Chicken Legs In Air Fryer
Juicy bone-in, skin-on chicken legs marinated in a sticky, garlicky Korean-style kalbi sauce and air-fried to crisp, caramelized perfection — a fast, weekday-friendly take on Korean barbecue that’s perfect for rice bowls, lettuce wraps, or family dinners.
Ingredients
- 8 bone-in skin-on chicken legs (about 3–3½ lb / 1.4–1.6 kg)
- ¾ cup low-sodium soy sauce or tamari for gluten-free
- ¼ cup packed light brown sugar about 50 g
- 3 tbsp mirin or dry sherry / 1 tbsp rice wine vinegar + 1 tsp sugar
- 3 tbsp grated Asian pear or ripe pineapple — pear preferred for longer marinades
- 3 tbsp sesame oil
- 5 cloves garlic finely grated or minced
- 1½ tbsp fresh ginger finely grated
- 2 tbsp rice vinegar
- 2 tbsp grated onion optional
- 2 –3 tbsp toasted sesame seeds reserve a little for garnish
- 2 scallions thinly sliced (white + light green parts)
- ½ –1 tsp freshly ground black pepper
- 1 tsp gochugaru or 1 tbsp gochujang optional, for heat
- 1 –2 tsp neutral oil for air fryer basket, optional
- Finishing glaze optional but recommended
- Reserved marinade boiled for safety (see instructions)
- 2 tbsp honey or extra brown sugar dissolved into the boiled marinade
- 1 tsp sesame oil
Instructions
- Pat the chicken legs dry with paper towels. If sizes vary widely, group similar-sized pieces or slightly butterfly the largest.
- In a bowl, whisk together soy sauce, brown sugar, mirin, grated pear, sesame oil, garlic, ginger, rice vinegar, and grated onion (if using) until sugar dissolves. Stir in sliced scallions, sesame seeds, black pepper and gochugaru/gochujang if using.
- Place chicken in a large zip-top bag or nonreactive container. Pour the marinade over the chicken, seal, and refrigerate. Marinate at least 2 hours; ideally 8–12 hours or overnight. (If using pineapple, do not exceed 12–16 hours.)
- About 20–30 minutes before cooking, remove chicken from fridge to take the chill off. Preheat the air fryer to 380°F (193°C) for 3–5 minutes.
- Drain chicken and pat mostly dry — leave a light coating of marinade but remove excess moisture. Reserve the used marinade in a small saucepan for the finishing glaze.
- Lightly oil the air fryer basket. Arrange chicken legs in a single layer, skin side down, with space between pieces. Do not overcrowd — cook in batches if necessary.
- Air fry at 380°F (193°C) for 10–12 minutes. Flip chicken to skin side up and continue cooking 10–14 minutes. For extra caramelization, increase to 400°F (204°C) for the last 2–4 minutes — watch closely to prevent burning.
- Check doneness with an instant-read thermometer: remove when thickest part reaches 165°F (74°C). For slightly more tender dark meat you may prefer 170°F–175°F.
- Meanwhile, bring the reserved marinade to a vigorous boil in the saucepan and boil 3–5 minutes (this kills any raw chicken bacteria) then stir in honey (or extra brown sugar) and 1 tsp sesame oil; reduce to a glossy glaze.
- Rest cooked chicken 5–8 minutes on a wire rack. Brush with the hot glaze, sprinkle with extra toasted sesame seeds and sliced scallions, and serve.
Notes
- Marination: Overnight (8–12 hours) yields best flavor. If using pineapple, marinate no longer than 12 hours to avoid over-tenderizing.
- Drying: Patting the chicken mostly dry before air frying is crucial for crispy skin.
- Sugar/carbonization: Because the marinade contains sugar, monitor closely during the final high-heat stage to avoid burning. Lower the temp to 360°F if the exterior darkens too quickly.
- Safety: Never use raw marinade as a sauce without boiling it first — it will contain raw meat juices.
- Make-ahead: Marinade can be made 2–3 days ahead. Cooked chicken stores in the fridge up to 3–4 days or freezes up to 3 months.
- Reheating: Re-crisp in the air fryer at 350°F for 4–7 minutes. Avoid the microwave if you want crispy skin.
- Substitutions & variations:
• For gluten-free use tamari or coconut aminos.
• Add 1–2 tbsp gochujang for a spicy-sweet depth.
• For boneless thighs reduce cook time to ~10–14 minutes total at 380°F.
• Grill instead of air-fryer for a smokier finish — cook 20–25 minutes over medium-high heat. - Nutrition accuracy: Calories below are an estimate. See Recipe Card Info for specifics.