Description
Crispy, caramelized chicken thighs glazed with fermented gochujang and toasted sesame oil. A quick, air-fryer-friendly recipe with bold Korean flavors, tender meat, and a sticky glaze—perfect for a weeknight or gathering.
Ingredients
8 bone-in, skin-on chicken thighs (about 2 lbs/900g)
3 tbsp gochujang (fermented chili paste, like Hanjehung)
2 tbsp soy sauce (low sodium preferred)
2 tbsp brown sugar
1 tbsp toasted sesame oil
1 tbsp honey
2 tsp ground paprika
3 cloves garlic (minced)
1 tsp fresh ginger (grated)
1 tsp cornstarch
Salt, to taste
1–2 tbsp water (to adjust consistency)
Instructions
Pat chicken dry and season liberally with salt.
In a bowl, whisk gochujang, soy sauce, brown sugar, sesame oil, honey, paprika, garlic, and ginger. Mix in cornstarch.
Marinate chicken in the glaze for at least 30 minutes (or up to 24 hours in fridge).
Preheat air fryer to 400°F (200°C). Lightly grease the basket.
Air fry chicken, skin-side down, for 10 minutes. Flip and cook for another 10 minutes until golden and crispy.
Return chicken to the bowl with remaining glaze. Mix well to coat, then air fry at 375°F (190°C) for 2-3 minutes to glaze and crisp.
Let rest 5 minutes before serving.
Notes
Marinating for 4+ hours enhances flavor.
Skin-on thighs yield best crispiness.
Baste with remaining glaze twice during final cooking stage for extra sheen.
Serve with steamed rice, kimchi, or a cabbage slaw with rice vinegar.
Uncooked marinated chicken can be frozen for up to 2 months.
Nutrition
- Serving Size: 2 thighs
- Calories: 350
- Sugar: 8g
- Sodium: 6500mg
- Fat: 22g
- Saturated Fat: 5g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 32g
- Cholesterol: 140mg