A vibrant Korean dish featuring tender chicken pieces coated in a spicy Gochujang sauce and air-fried to crispy perfection. It’s a quick and flavorful meal perfect for any weeknight.
Air-Fried Gochujang Chicken
A vibrant Korean dish featuring tender chicken pieces coated in a spicy Gochujang sauce and air-fried to crispy perfection. It's a quick and flavorful meal perfect for any weeknight.
Ingredients
- 500 g boneless skinless chicken thighs
- 2 tbsp Gochujang Korean chili paste
- 1 tbsp soy sauce
- 1 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 0.5 tsp black pepper
- 1 tbsp sesame seeds for garnish (optional)
- 2 stalks green onions sliced
Instructions
- In a medium bowl, combine Gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper. Mix well to create the marinade.
- Add the cut chicken pieces to the marinade, ensuring all pieces are thoroughly coated. Cover the bowl and refrigerate for at least 15 minutes, or up to 2 hours for deeper flavor.
- Preheat your air fryer to 375°F (190°C). Lightly grease the air fryer basket with cooking spray.
- Place the marinated chicken in a single layer in the air fryer basket, ensuring not to overcrowd it. You may need to cook in batches.
- Air fry for 15-20 minutes, flipping the chicken halfway through, until it is cooked through, crispy, and lightly caramelized. Internal temperature should reach 165°F (74°C).
- Remove chicken from the air fryer and transfer to a serving plate. Garnish with sesame seeds and sliced green onions, if desired. Serve immediately.
Notes
For best results, marinate the chicken for at least 30 minutes, or even overnight in the refrigerator, to allow the flavors to deepen. If you prefer a less spicy dish, reduce the amount of Gochujang and adjust honey to taste. Serve with steamed rice, kimchi, or a simple green salad.
