Korean Style Oven Fried Chicken w/Rainbow Slaw

by Anthony Salemme, chef

Serves 4-6

You can certainly use your air fryer for this but a regular oven works just as well. The added crunch comes from the cornstarch.


6 chicken legs

6 chicken thighs

1 Tablespoon Gochujang, chili sauce

3 cloves garlic, minced

1 lime, zested and juiced

1 Tablespoon rice vinegar

1 Tablespoon fresh grated ginger

2 Tablespoons Asian fish sauce

1 tablespoon toasted sesame oil


1 cup flour

¾ cup cornstarch

1 teaspoon black pepper

1 teaspoon salt

Rainbow slaw

2 cups red cabbage, shredded thin

1 cup green cabbage, shredded thin

2 carrots, peeled and grated

1 medium onion, peeled and sliced thin

½ cup sesame oil

½ cup rice vinegar or apple cider vinegar

3 Tablespoons sugar

2 teaspoons Gochujang, chili sauce

2 teaspoons Asian fish sauce

1 teaspoon ginger, peeled and grated fine

1 garlic clove minced fine

Toss the chicken with chili sauce, garlic, lime juice and zest, ginger, fish sauce and sesame oil. Let marinate for 4-6 hours or overnight.

Pre heat your oven to 390F

Dredge the chicken pieces with flour cornstarch salt and pepper. Place on a greased wire rack that’s fits over a sheet pan lined with parchment paper. This will make clean up a little easier. Bake for about 40 -50 minutes until the internal temperature of the chicken is 150 – 160 f. The chicken should be crispy and browned at this point. Let cool for about 10 minutes before removing from the rack.

Rainbow slaw

In a bowl large enough to toss the cabbage and carrots add the sesame oil, vinegar, chili sauce, sugar, ginger, garlic, fish sauce and onion  Stir to combine well, toss in the cabbage and carrots.

Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at