Air fryer recipe · Mains
Gochujang Chicken
Juicy chicken thighs in a bold gochujang chilli glaze.
- 24 minTotal time
- 195°CAir fryer
- 3Serves
- Non-vegetarianDiet
Nutrition per serving
- 215kcal
- 32.7 gprotein
- 6.9 gcarbs
- 6.2 gfat
- 0.1 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- chicken thighs500 g
- gochujang2 tbsp
- soy sauce1 tbsp
- brown sugar1 tbsp
- garlic3 cloves
- ginger1 tsp
- spring onion2 stalks
Method
Marinate
Mix the gochujang, soy sauce, brown sugar, grated garlic and ginger, then coat the chicken and rest it for 15 minutes. The sugar in the marinade caramelises in the heat for a sticky glaze, so wipe off any big blobs that could scorch.
Load the basket
Lay the thighs skin side up in a single layer, leaving gaps between them for the air to move. Skin side up lets the top brown and the glaze set, while the gaps stop the pieces steaming each other and turning soft.
Cook through
Air-fry until the surface caramelises and the glaze turns sticky and glossy. Baste the thighs with any marinade left in the bowl partway through, because each thin coat builds a deeper, stickier layer of glaze on the skin.
Rest and serve
Air-fry at 195°C for 24 min, turning once so both sides colour. The chicken is done when the juices run clear with no pink inside, so cut into the thickest part to check. Scatter over the sliced spring onion and rest a minute before serving.
