Gochujang chicken meal prep!

Ingredients

• 4 pieces Chicken Thighs (bone‑in, skin on; pat dry)
• 1 tsp Salt (prefer kosher or sea salt)
• 1 tbsp Garlic Paste (or 2 cloves minced)
• 1 tbsp Sesame Oil (toasted sesame oil for flavor)
• 1 tbsp Brown Sugar (packed)
• 1 tsp Baking Powder (gluten‑free; creates crisp skin)

Instructions

1. Dry and Salt the Chicken

   Pat the chicken thighs completely dry with paper towels, then sprinkle evenly with salt and rub in gently.

   Time: PT5M

2. Prepare the Goan Marinade

   In a mixing bowl combine garlic paste, sesame oil, brown sugar, and baking powder. Stir until a smooth paste forms.

   Time: PT3M

3. Coat the Chicken

   Add the salted chicken thighs to the bowl and toss with the paste until each piece is fully coated. Let sit for 2 minutes so the coating adheres.

   Time: PT5M

4. Preheat the Air Fryer

   Set the air fryer to 200°C (390°F) and let it preheat for about 5 minutes.

   Time: PT5M

   Temperature: 200°C

5. Air Fry the Chicken

   Arrange the coated thighs in a single layer in the air‑fryer basket, making sure they do not touch. Cook for 10 minutes, then flip using tongs and cook another 10 minutes until the skin is deep golden and the internal temperature reaches 74°C (165°F).

   Time: PT20M

   Temperature: 200°C

6. Rest and Serve

   Remove the chicken, let it rest on a cutting board for 5 minutes, then serve over a bed of steamed rice.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

15g

Fat

20g

Fiber

0g