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Prep 5 minutesmins
Cook 20 minutesmins
Total 25 minutesmins
Easy chicken thighs glazed in a Korean sweet and spicy gochujang sauce. This air fryer gochujang chicken recipe only takes 20 minutes to cook for an easy weeknight dinner.
Quick and easy sweet, sticky, and spicy air fryer gochujang chicken that features tender chicken thighs marinated in garlic, ginger, brown sugar, gochujang, rice vinegar, soy sauce, and sesame oil and cooked in the air fryer until juicy perfection. This Korean chicken recipe is a simple solution for a quick dinner for busy weeknights.
This recipe is a more meal-prep-friendly version of my Korean gochujang chicken wings. You can easily double or triple this recipe and freeze the marinated Korean chicken for later.
Gochujang chicken is a Korean dish that is made with chicken breast or thighs that is marinated and brushed or basted with a sweet and spicy gochujang sauce. Typically the gochujang sauce consists of other ingredients such as garlic, ginger, sugar, soy sauce, vinegar, and sesame oil.
You can find all the ingredients for this air fryer gochujang chicken recipe at your local Asian or Korean grocery store. I have linked everything I used in the recipe card below.
Chicken Thighs: I used bone-in, skin-on chicken thighs for the most flavor but you can opt for boneless which requires less cooking time.
Garlic and ginger: are the main aromatics that add a warm and savory flavor.
Brown sugar: adds a caramel-like sweetness that balances the spicy gochujang flavors.
Salt: seasons the chicken.
Gochujang: is the star that adds a spicy and slightly sweet fermented red pepper flavor.
Rice Vinegar: adds a well-balanced acidity that is sour, tart, and slightly sweet.
Soy Sauce: adds a salty, savory, and umami layer.
Sesame Oil: adds a nutty umami finish.
Green onion and toasted sesame seeds: for garnish.
Substitutions and Additions
Substitutions
Chicken: other cuts of chicken work as well such as breast, tenders, drums, wings, etc. however the cook times may vary.
Protein: instead of chicken, you can opt for beef, pork, salmon, or tofu.
Sweetener: sugar, honey, maple syrup, and agave are alternatives to brown sugar.
Soy sauce alternative: tamari, coconut aminos, or gluten-free soy sauces
Apple cider vinegar: an alternative to rice vinegar.
Additions
Cilantro: for added garnish.
Fish sauce: adds another layer of salty umami flavor.
Gochugaru: or Korean red chili pepper flakes adds extra spicy flavors.
How to Make Air Fryer Gochujang Chicken
Here are the step-by-step photo instructions on how to make this air fryer gochujang chicken. See the recipe card below for full measurements and detailed instructions.
In a small mixing bowl, mix together the minced garlic, ginger, salt, brown sugar, gochujang, rice vinegar, soy sauce, and sesame oil. Reserve 2 tablespoons of marinade for basting.
In a mixing bowl or container, add the chicken and the marinade. Toss together until the chicken is evenly coated. Marinate for at least 30 minutes or overnight for more flavor.
Preheat the air fryer to 380°F (193°C). Then, line the basket with parchment paper or spray the basket with cooking oil.
Place the chicken thigh skin down and cook for 10 minutes. Flip, baste with more sauce, and cook for 8-10 minutes or until crispy. The chicken thighs are done when an internal meat thermometer reads 165°F (74°C) at the thickest part of the thigh.
Expert Tips
Marinate for a minimum of 30 minutes. Marinate the chicken for a minimum of 30 minutes or up to 24 hours for the best flavor.
Bring the chicken to room temperature before cooking. For even cooking and best results, take the chicken out of the refrigerator for at least 30 minutes before air-frying.
Preheat the air fryer. Preheating the air fryer will allow for an even cook throughout the chicken.
Reserve some of the marinade for basting. This will add extra gochujang flavor to the final product.
Do not overcrowd the basket. Leave about 1 inch between each chicken thigh and avoid overcrowding the basket for an even cook.
Use a meat thermometer. Different air fryers will yield different results. The best way to check if the chicken is cooked is by inserting a meat thermometer at the thickest part of the thigh. It should read 165°F (74°C).
Storage Instructions
Store any leftover Korean chicken in an airtight container in the refrigerator for up to 3-4 days.
Reheat: microwave covered until warm or air fry at 350°F (176°C) for 3-5 minutes or until hot.
Freeze: you can marinate the chicken thighs in advance and freeze them in a freezer-safe bag or container for up to 3 months. Defrost overnight before cooking in the air fryer.
Pairing Suggestions
You can serve this air fryer gochujang chicken with a side of steamed rice or the following pairing suggestions.
You can easily find gochujang in red tubs in the sauce aisle in any Asian or Korean grocery store.
How spicy is gochujang?
Gochujang is mildly spicy but not very spicy. Its Scoville Heat Units rating was less than 1,000. In comparison, a jalapeno pepper rates from 2,500 to 8,000 units.
Can I cook the gochujang chicken in the oven?
Yes, instead of the air fryer, you can cook the chicken in an oven in a foil-lined baking pan at 425°F for 35-40 minutes or until it reaches 165°F.
Easy chicken thighs glazed in a Korean sweet and spicy gochujang sauce. This air fryer gochujang chicken recipe only takes 20 minutes to cook for an easy weeknight dinner.
Make marinade. In a small mixing bowl, add the minced garlic, ginger, salt, brown sugar, gochujang, rice vinegar, soy sauce, and sesame oil. Mix until combined. Reserve 2 tablespoons of marinade for basting later.
Marinate the chicken. In a mixing bowl or container, add the chicken and the marinade. Toss together until the chicken is evenly coated. Marinate for at least 30 minutes or overnight for more flavor.
Prepare air fryer. Preheat the air fryer to 380°F (193°C). Then, line the basket with parchment paper or spray the basket with cooking oil.
Air fry. Place the chicken thigh skin down and cook for 10 minutes. Flip, baste with more sauce, and cook for 8-10 minutes or until crispy. The chicken thighs are done when an internal meat thermometer reads 165°F (74°C) at the thickest part of the thigh.
Serve. Garnish with sesame seeds and green onion and enjoy!
Notes
See the above Expert Tips section for more guidance.
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