Name: Kalbi Marinaded Chicken Legs in Air Fryer Recipe
Prep time: 15 min
Cook time: 25 min
Total time: PT-490020H33M59S
Cuisine: Korean
Ingredients: 6 Chicken quarters (legs and thighs); ½ apple, peeled and chopped; ¼ cup soy sauce; ¼ cup mirin; 2 inches ginger, peeled and chopped; 4 cloves garlic, minced; 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)

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I have to tell you, this Kalbi Marinaded Chicken Legs in Air Fryer Recipe has quickly become one of my go-to weeknight favorites. There’s something about that deep, savory-sweet flavor of the kalbi marinade that just hits all the right notes. Plus, cooking chicken legs in the air fryer gives you that perfect crispy skin without all the fuss of frying. It’s quick, satisfying, and you’ll love how the marinade seeps into every bite.

What I really appreciate about this Kalbi Marinaded Chicken Legs in Air Fryer Recipe is how versatile it is. Whether you’re fixing an easy dinner for the family or looking to impress friends at a casual cookout, this recipe fits the bill. The air fryer locks in juicy tenderness while that classic Korean-inspired marinade brings bold flavor in such an accessible way. Trust me, once you try it, you’ll want to make it again and again!

Ingredients You’ll Need

These ingredients come together beautifully for this recipe, balancing savory, sweet, and tangy notes. When shopping, look for fresh ginger and quality soy sauce to get the best flavor punch.

Chicken quarters: I prefer skin-on for that irresistible crispiness in the air fryer.
Apple: Adds natural sweetness and helps tenderize the meat; any sweet apple will do.
Soy sauce: Use a good quality regular or low-sodium soy sauce based on your salt preference.
Mirin: This sweet rice wine gives a lovely depth and subtle sweetness to the marinade.
Ginger: Fresh is best for a zesty, aromatic kick.
Garlic: Use fresh cloves—mince or crush to get that robust flavor.
Green onion: Adds freshness and a little bite to the marinade and as garnish later.
Sesame oil: Toasty and rich, it’s essential for the authentic kalbi flavor.
Rice vinegar: Provides brightness and balance to the marinade’s sweetness.
Sweetener (sugar): You can substitute with honey or agave to suit your taste.
Pepper: Adds just the right touch of warmth.
Sesame seeds (optional): Perfect for sprinkling on top for texture and a nutty note.

Variations

I like to keep things simple with this Kalbi Marinaded Chicken Legs in Air Fryer Recipe, but sometimes I mix it up depending on what’s on hand or who I’m feeding. Customizing is super easy and keeps the flavors exciting.

Spicy variation: I add gochujang or a dash of chili flakes for a spicy kick—my family loves the extra heat!
Lower sodium: Swap regular soy sauce for a low-sodium version and reduce the salt elsewhere, still delicious but gentler for sensitive palates.
Sweetener swaps: Honey or maple syrup works great if you prefer a different kind of sweetness or want something less refined.
Herb infusion: Toss in some fresh cilantro or Thai basil for a fresh twist after cooking.

How to Make Kalbi Marinaded Chicken Legs in Air Fryer Recipe

Step 1: Prep Your Marinade

Start by blending your apple, soy sauce, mirin, ginger, garlic, green onions, sesame oil, rice vinegar, sugar, and pepper. I find using a blender or food processor is easiest here—it extracts all the flavors and creates a smooth, fragrant marinade that really soaks into the chicken. If you don’t have one, you can finely grate the apple and mince the aromatics and whisk it all together well.

Step 2: Marinate the Chicken

Place your chicken quarters in a large bowl or zip-top bag and pour the marinade over them. Give everything a good mix or massage so all pieces are evenly coated. I usually marinate my chicken for at least 4 hours in the fridge, but overnight is even better for maximum flavor and tenderness. Just remember: the longer you marinate, the more intense the taste.

Step 3: Air Fry to Perfection

Preheat your air fryer to 380°F (193°C), then place the chicken legs skin side down in the basket without overcrowding. I cook mine in batches if needed. Air fry for about 18-20 minutes, flipping halfway through, until the skin is crispy and the internal temperature reaches 165°F. Keep an eye on them near the end to avoid burning—the sweet marinade can char if left too long. The skin crisps up so nicely thanks to the air fryer’s circulation, and the meat stays juicy inside.

How to Serve Kalbi Marinaded Chicken Legs in Air Fryer Recipe

Two pieces of grilled chicken with a dark reddish glaze and some black char marks are placed on a white plate. Next to the chicken, there is a small round mound of white rice topped with a few black sesame seeds. Surrounding the chicken and rice are chunks of cucumber sprinkled with red chili flakes and small green chive pieces. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love sprinkling toasted sesame seeds and finely sliced green onions on top of the finished chicken. They add a lovely crunch and fresh punch that contrast beautifully with the rich, caramelized marinade. A handful of thinly sliced chili peppers can also bring an attractive color and gentle heat if you like a little spice.

Side Dishes

For sides, I usually go with steamed jasmine rice and a simple cucumber salad to keep things light and refreshing. Sometimes I serve it alongside sautéed bok choy or roasted sweet potatoes to round it out. The sweet, tangy flavors of the kalbi chicken pair perfectly with crisp, cool veggies or slightly sweet starches.

Creative Ways to Present

If I’m serving this for a party, I like slicing the chicken legs off the bone and arranging the pieces on a platter with garnishes and lemon wedges. Setting it next to little bowls of kimchi, pickled radishes, and gochujang sauce makes for a fun, interactive dining experience. It’s unexpected but always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I store leftover cooked chicken legs in an airtight container in the fridge, and they keep great for up to 3 days. To avoid soggy skin, I suggest reheating in the air fryer or oven rather than the microwave—it helps bring back that crispy texture.

Freezing

If you want to prep ahead, the marinade and raw chicken legs freeze well separately or frozen together. Just thaw overnight in the fridge before air frying. Frozen cooked chicken also reheats nicely if stored properly, making this an easy meal prep recipe.

Reheating

To reheat, I recommend warming the chicken legs in the air fryer at 350°F for about 5-7 minutes. This revives the crisp skin and warms the meat evenly without drying it out. Quick tip: cover loosely with foil if you notice it browning too fast.

FAQs

Can I use boneless chicken instead of chicken legs for this recipe?

Absolutely! While chicken quarters or legs get that classic juicy tenderness and crispy skin in the air fryer, boneless thighs or breasts can work too. Just adjust the cooking time since boneless cuts typically cook faster—usually around 12-15 minutes at 380°F works well.
How long should I marinate the chicken for the best flavor?

Marinate your chicken for at least 4 hours to let the flavors soak in. If possible, overnight marinating yields the best depth of flavor and tenderness, thanks to the apple and acids breaking down the meat fibers gently.
Can I make this recipe gluten-free?

Yes! Swap regular soy sauce for a gluten-free tamari or coconut aminos. Just check that your mirin is gluten-free too, or substitute with a gluten-free sweet rice wine or a splash of honey for sweetness.
Why does the recipe use an apple in the marinade?

Great question! The apple not only adds natural sweetness but also contains enzymes that help tenderize the chicken, making it extra juicy and flavorful after marinating and cooking.
What if I don’t have an air fryer? Can I cook this in the oven?

You can! Roast the marinated chicken legs on a baking sheet at 400°F for about 35-40 minutes, flipping halfway through. Keep an eye on the skin to ensure it crisps up nicely.

Final Thoughts

Honestly, this Kalbi Marinaded Chicken Legs in Air Fryer Recipe has been a total game-changer for me. It’s my shortcut to that restaurant-worthy Korean flavor without the hassle of grilling or frying. Every time I make it, I get compliments and requests for seconds—which always feels pretty great. If you love bold, balanced flavors and juicy chicken with crispy skin, you should definitely give this recipe a try. I have a feeling it’ll become a favorite in your kitchen, too!