Creating Korean Fried Chicken in an Air Fryer is straightforward and can be done by following these steps:

1. Marinate the Chicken: In a large bowl, combine the buttermilk, soy sauce, garlic powder, ginger paste, salt, and black pepper. Add chicken wings or drumsticks, ensuring each piece is coated. Cover and refrigerate for at least 30 minutes (or up to 8 hours for best results).

2. Prepare the Dredging Mixture: In another bowl, mix the all-purpose flour and cornstarch. Set aside.

3. Preheat the Air Fryer: Preheat your air fryer to 360°F (180°C).

4. Coat the Chicken: Remove the chicken from the marinade. Shake off excess marinade and dredge each piece in the flour mixture, ensuring they are well coated.

5. Spray with Oil: Place the coated chicken in the air fryer basket in a single layer. Lightly spray the chicken with cooking spray or drizzle with olive oil to enhance crispiness.

6. Air Fry the Chicken: Cook the chicken for 25-30 minutes, flipping halfway through for even cooking. The chicken should be golden brown and crispy.

7. Prepare the Sauce: While the chicken is cooking, combine Gochujang, honey, soy sauce, rice vinegar, sesame oil, and minced garlic in a small saucepan. Cook over medium heat until mixed and slightly thickened (about 3-5 minutes).

8. Combine Chicken and Sauce: Once the chicken is cooked, place it in a large bowl. Pour the sauce over the chicken and toss until evenly coated.

9. Serve: Transfer the sauced chicken to a serving platter.