Delicious and tender Kalbi Chicken Legs made effortlessly in the air fryer with a flavorful homemade kalbi marinade, combining sweet and savory flavors from soy sauce, mirin, garlic, and ginger. Perfect for a quick and satisfying meal.
Total Time:1 hour 40 minutes
Yield:6 servings
Ingredients
Chicken
6 chicken quarters
Kalbi Marinade
½ apple
¼ cup soy sauce
¼ cup mirin
2 inches ginger
4 cloves garlic
2 stalks green onion
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons sugar
1 teaspoon pepper
Sesame seeds, optional for topping
Instructions
Prepare the Marinade: In a blender or food processor, combine the ½ apple, ¼ cup soy sauce, ¼ cup mirin, 2 inches of ginger, 4 cloves of garlic, 2 stalks of green onion, 2 tablespoons sesame oil, 2 tablespoons rice vinegar, 2 tablespoons sugar, and 1 teaspoon pepper. Blend until smooth to create the kalbi marinade.
Marinate the Chicken: Place the 6 chicken quarters in a large bowl or ziplock bag. Pour the prepared kalbi marinade over the chicken, making sure each piece is well coated. Cover and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to penetrate the meat.
Preheat the Air Fryer: Preheat your air fryer to 375 degrees Fahrenheit to ensure even cooking and a crispy skin on the chicken.
Air Fry the Chicken: Arrange the marinated chicken quarters in a single layer in the air fryer basket. Cook for 25 minutes at 375 degrees Fahrenheit, flipping halfway through to ensure even browning and cooking. Check the internal temperature to make sure it reaches 165 degrees Fahrenheit for safe consumption.
Serve: Once cooked, transfer the chicken to a serving plate and optionally garnish with sesame seeds for added texture and flavor. Serve hot with your choice of sides.
Notes
Marinate the chicken overnight for deeper flavor infusion.
If you don’t have mirin, substitute with sweet white wine or additional rice vinegar plus a pinch of sugar.
Use sugar or your preferred sweetener like honey or maple syrup.
If air fryer basket is small, cook chicken in batches to avoid overcrowding.
Check chicken doneness with a meat thermometer to ensure safety.
