Description
This air fryer Korean gochujang chicken is tender, bite-sized chicken with lightly crisp edges coated in a glossy, sticky, sweet-spicy glaze. It’s fast, flavorful, and perfect for weeknight dinners or easy meal prep.
The key is cooking the chicken first, then adding the sauce at the end so it thickens and clings without burning, giving you that perfect sticky finish every time. If you enjoy bold chicken recipes, you might also like these baked chicken drumsticks.
Ingredients
- Chicken:
- 1 1/2 lb boneless skinless chicken thighs (cut into bite-sized pieces)
- 1 tbsp cornstarch (for light coating)
- 1 tbsp neutral oil (such as avocado or vegetable oil)
- 1/2 tsp salt
- 1/4 tsp black pepper (freshly ground)
- Sauce:
- 2 tbsp gochujang (Korean chili paste)
- 1 1/2 tbsp honey (or brown sugar, packed)
- 1 tbsp soy sauce (low sodium preferred)
- 2 cloves garlic (minced)
- 1 tsp sesame oil (toasted)
- 1 tsp rice vinegar
- Optional garnish:
- 1 tsp sesame seeds (toasted)
- 2 tbsp green onions (sliced)
Instructions
- Prep the chicken: Cut chicken into even bite-sized pieces, then pat dry with paper towels so the coating sticks and edges crisp properly.
- Season and coat: Toss chicken with cornstarch, oil, salt, and pepper until evenly coated; it should look lightly dusted, not clumpy.
- Preheat the air fryer: Set to 380°F (193°C) for 3–5 minutes so the chicken starts cooking immediately and develops golden edges.
- Air fry the chicken: Arrange pieces in a single layer and cook for 12–15 minutes, shaking halfway, until lightly golden and internal temperature reaches 165°F (74°C).
- Mix the sauce: In a bowl, whisk gochujang, honey, soy sauce, garlic, sesame oil, and rice vinegar until smooth and glossy.
- Coat with sauce: Transfer cooked chicken to a bowl and toss with the sauce until fully coated; it should look evenly red and shiny.
- Finish in air fryer: Return coated chicken to the basket and cook for 3–5 more minutes, shaking once, until the sauce thickens and turns sticky with slightly caramelized edges.
- Garnish and serve: Sprinkle sesame seeds and green onions on top, then serve immediately while the glaze is glossy and the edges are lightly crisp.
Notes
- Make-ahead: Cut and season the chicken up to 24 hours in advance; store covered in the refrigerator until ready to cook.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked, unsauced chicken for up to 2 months; thaw and reheat, then toss with fresh sauce for best texture.
- Reheating: Reheat in the air fryer at 350°F for 4–6 minutes until warmed through and slightly crisp again.
- Substitution: Swap chicken thighs for chicken breast, but reduce cook time slightly to prevent drying out.
- Serving suggestion: Serve over steamed rice, in lettuce wraps, or with roasted vegetables for a complete meal.
Nutrition
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