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.

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.

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.

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