Juicy Gochujang Chicken (Air Fryer Recipe!)

Ingredients

• 4 pieces Bone‑In Chicken Thighs (about 1.5 lb total, skin on)
• 3 cloves Garlic (minced)
• 1 tablespoon Fresh Ginger (minced)
• 2 tablespoons Gochujang (Korean red chili paste)
• 1 tablespoon Rice Vinegar
• 2 tablespoons Soy Sauce (low‑sodium preferred)
• 1 tablespoon Brown Sugar
• ½ teaspoon Salt
• 1 teaspoon Sesame Oil (toasted sesame oil for flavor)

Instructions

1. Prepare the Marinade

   In a mixing bowl combine minced garlic, minced ginger, gochujang, rice vinegar, soy sauce, brown sugar, salt, and sesame oil. Stir until the brown sugar dissolves and the mixture is uniform.

   Time: PT5M

2. Marinate the Chicken

   Add the chicken thighs to the bowl, toss to coat evenly. Transfer to a plate, cover, and refrigerate for at least 30 minutes. Reserve half of the sauce in a separate small bowl for later glazing.

   Time: PT30M

3. Preheat the Air Fryer

   Set the air fryer to 380°F (193°C) and let it preheat for about 5 minutes.

   Time: PT5M

   Temperature: 380°F

4. Air Fry Skin‑Side Down

   Place the chicken thighs skin side down in the air‑fryer basket in a single layer. Cook for 10 minutes.

   Time: PT10M

   Temperature: 380°F

5. Flip and Finish Cooking

   Flip the thighs, brush with the reserved gochujang sauce (optional), and cook another 8 minutes until the skin is golden and the internal temperature reaches 165°F (74°C).

   Time: PT8M

   Temperature: 380°F

6. Rest and Serve

   Remove the chicken from the air fryer, let it rest on a plate for 5 minutes before serving.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

8 g

Fat

12 g

Fiber

0 g