Description
Crispy, juicy Korean-inspired chicken thighs glazed with a sweet and spicy gochujang-based marinade, cooked to perfection using an air fryer. A quick, flavorful dish with minimal effort.
Ingredients
8 bone-in, skin-on chicken thighs
3 tablespoons gochujang paste
2 tablespoons soy sauce (low sodium preferred)
2 tablespoons brown sugar
2 cloves garlic, minced
1 tablespoon grated ginger
1 teaspoon sesame oil
1 teaspoon sesame seeds (optional, for garnish)
Instructions
Season chicken thighs with salt and pepper, patting the skin dry.
In a bowl, combine gochujang, soy sauce, brown sugar, garlic, ginger, and sesame oil to create the marinade.
Place chicken thighs in a zipper bag and pour the marinade over them. Seal and refrigerate for 30 minutes to 4 hours.
Preheat air fryer to 400°F (200°C). Arrange chicken thighs in the basket, skin-side up, without overlapping.
Air fry for 25 minutes, flipping halfway, until chicken is fully cooked and skin is crispy.
During the last 5 minutes of cooking, brush the remaining marinade around the chicken and baste with the collected drips.
Garnish with sesame seeds and serve immediately.
Notes
Marinate longer (up to 8 hours) for deeper flavor.
For a gluten-free option, substitute tamari for soy sauce.
Leftovers can be stored in an airtight container for up to 3 days.
Can be grilled or broiled as an alternative to air frying.
Nutrition
- Serving Size: 2 chicken thighs
- Calories: 450
- Sugar: 12g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 8g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 150mg