Spicy Korean Air Fryer Chicken
A fiery and flavorful Korean-inspired chicken dish featuring tender chicken thighs marinated in a vibrant mix of gochujang, sriracha, garlic, and ginger, then perfectly cooked in the air fryer for a crispy exterior and juicy interior.
Ingredients
- 4 each boneless skinless chicken thighs
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 0.5 tsp black pepper
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp sriracha
- 3 tbsp soy sauce low sodium
- 1 tbsp sesame oil
- 1 tsp sesame seeds for garnish (optional)
- 2 stalks green onions sliced
Instructions
- 1. In a medium bowl, combine minced garlic, grated ginger, black pepper, gochujang, sriracha, soy sauce, and sesame oil. Mix until well combined.
- 2. Add the chicken thighs to the marinade, ensuring each piece is fully coated. Cover the bowl and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
- 3. Preheat your air fryer to 375°F (190°C).
- 4. Arrange the marinated chicken thighs in a single layer in the air fryer basket, ensuring not to overcrowd. Cook in batches if necessary.
- 5. Air fry for 18-22 minutes, flipping halfway through, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) and the skin is crispy.
- 6. Remove chicken from the air fryer. Garnish with sesame seeds and sliced green onions if desired, and serve immediately with rice or your favorite sides.
Notes
For extra crispiness, ensure chicken skin is dry before marinating. Serve with rice and a side of kimchi or steamed vegetables. Adjust sriracha for desired spice level. Marinating longer, up to 4 hours, deepens the flavor. Ensure not to overcrowd the air fryer basket for best results.