Prepare the Chicken Tenders:

• Preheat your air fryer to 400°F (200°C).
• In a shallow dish, crush the cornflakes to create a coating for the chicken tenders. Season with salt, pepper, garlic powder, and paprika. Mix.
• In a separate large mixing bowl, whisk together eggs. Add some salt and pepper.
• Dip each chicken tender into the egg mixture, ensuring it is fully coated.
• Roll the coated chicken tender in the crushed cornflakes, pressing gently to adhere the flakes to the chicken.

Air Fry the Chicken Tenders:

• Place the coated chicken tenders in the bottom of the air fryer basket in a single layer, leaving space between each.
• Spray with cooking oil - I like to use this avocado oil spray.
• Cook in the preheated air fryer for about 10-12 minutes, flipping halfway through, or until the chicken is golden brown and cooked through.

Prepare the Korean Style Sauce:

• While the chicken is cooking, make the Korean-style sauce.
• In a saucepan over medium heat, add avocado oil.
• Add minced garlic and chopped green onion, sautéing until fragrant.
• Stir in gochujang, honey, ketchup, sesame oil, and mirin. Allow the mixture to simmer, stirring constantly, until the sauce thickens slightly.
• Add toasted sesame seeds.

Coat the Chicken Tenders:

• Once the chicken tenders are cooked, transfer them to the pan.
• Gently toss the chicken tenders in the sauce until they are well coated.
  

Serve:

• Serve the Korean Fried Chicken hot, garnished with chopped green onions or sesame seeds if desired.