Cook and Scale
Air Fryer Gochujang Chicken Thighs
4 servings · 33 min total
Juicy chicken thighs marinated in sweet-spicy gochujang and air-fried until caramelized and sticky, finished with sesame seeds and scallion.
Ingredients
- 800 g chicken thigh, boneless, cut into large chunks
- 3 tbsp gochujang
- 2 tbsp soy sauce
- 4 garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp honey
- 1 tbsp sesame oil
- 1 tsp black pepper
- 1 tbsp sesame seeds, to serve
- 2 spring onion, thinly sliced, to serve
Contains: Gluten, Soy, Sesame
Allergen info is best-effort — please verify yourself.
Method
- 1.
Marinate the chicken — In a large bowl, whisk together the gochujang, soy sauce, garlic, ginger, honey, sesame oil, and black pepper. Add the chicken thigh chunks and toss well to coat. Marinate for at least 15 minutes, or up to overnight in the fridge.
- 2.
Arrange the chicken — Preheat the air fryer to 190°C. Arrange the marinated chicken pieces in a single layer in the basket, leaving space between them so they crisp rather than steam.
- 3.
Air fry the chicken — Air fry at 190-200°C for 16-18 minutes, flipping the pieces halfway through, until the chicken is caramelized at the edges, cooked through, and no longer pink inside.
- 4.
Garnish and serve — Transfer to a serving plate, sprinkle with sesame seeds and sliced scallion, and serve hot.