The best way to treat yourself is Sticky Gochujang Chicken 😋

Ingredients

• 1.5 lb Chicken Thighs (boneless, skinless, cut into bite‑size pieces)
• 2 Tbsp Cornstarch (for coating)
• 1 tsp Salt (seasoning)
• ½ tsp Black Pepper (freshly ground)
• 1 tsp Garlic Powder (or 1 clove fresh minced)
• 3 Tbsp Soy Sauce (low‑sodium preferred)
• 1 Tbsp Gochujang (Korean chili paste)
• 1 Tbsp Honey (adds sweetness)
• 1 tsp Granulated Sugar (helps thicken sauce)
• 1 tsp Sesame Oil (toasted flavor)
• 1 clove Garlic (minced)
• ½ tsp Ginger (freshly grated)
• 2 cups Cooked Rice (white or brown, for serving)
• 1 Tbsp Sesame Seeds (optional garnish)
• 2 Tbsp Scallions (thinly sliced, optional garnish)

Instructions

1. Cut Chicken

   Trim any excess fat from the chicken thighs and cut them into bite‑size chunks.

   Time: PT5M

2. Season & Coat

   In a mixing bowl combine cornstarch, salt, pepper, and garlic powder. Add the chicken pieces and toss until each piece is fully coated.

   Time: PT3M

3. Air Fry Chicken

   Place the coated chicken in the air fryer basket in a single layer. Lightly spray with cooking oil. Air fry at 375°F for 18 minutes, shaking the basket halfway through.

   Time: PT18M

   Temperature: 375°F

4. Prepare Gochujang Sauce

   While the chicken cooks, combine soy sauce, gochujang, honey, sugar, sesame oil, minced garlic, and grated ginger in a small bowl.

   Time: PT5M

5. Thicken Sauce

   Transfer the sauce mixture to a saucepan over medium heat. Stir continuously until the sauce thickens and becomes glossy, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

6. Combine Chicken and Sauce

   Add the air‑fried chicken to the saucepan. Toss until every piece is well coated with the sticky glaze.

   Time: PT2M

7. Serve

   Spoon the sticky gochujang chicken over a bowl of cooked rice. Garnish with sesame seeds and sliced scallions if desired.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

30g

Fat

12g

Fiber

2g