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Place the chicken in a bowl and cover with milk. Let sit for 30 minutes. Drain, rinse, and pat dry with paper towels.
Transfer the chicken to airfryer basket or large bowl. Add the salt, black pepper, garlic powder, onion powder, mirin, oil, and chicken bouillon powder. Toss until evenly coated. Cover and refrigerate for at least 30 minutes.
Meanwhile, make yangnyeom sauce. In a small saucepan, combine the ketchup, sriracha, water, honey, garlic, sugar, mirin, soy sauce, gochujang, gochugaru, and chicken bouillon powder. Bring to a vigerous simmer over medium-high heat. Reduce the heat to medium and cook, stirring constantly, until slightly thickened, about 3 minutes. Remove from heat and cool.
Arrange chicken in a single layer on the crisper plate in the air fryer basket. Air fry at 400°F for 15 minutes, flipping the chicken when 6 minutes remain on the timer (after 9 minutes of cooking). Serve immediately with the sauce on the side for dipping.