Gochujang Glazed Chicken Bites
Juicy chicken cubes in a sticky Korean sweet-and-spicy glaze.
Gochujang, the Korean fermented chilli paste, makes a glaze that is savoury, sweet and gently spicy all at once. The air fryer gets the chicken crisp at the edges, then a quick two minute glaze on the stove makes it sticky. Thigh meat stays juicier than breast.
👩🍳 Method
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1
Toss the chicken with the cornflour, oil and salt until evenly coated. The cornflour helps it brown and grip the glaze.
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2
Preheat to 200°C / 400°F. Air fry the chicken in a single layer for 12 to 15 minutes, shaking every 5 minutes, until cooked through and golden. Cook in batches if crowded.
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3
While it cooks, stir the gochujang, honey, soy, vinegar, garlic and sesame oil in a small pan.
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4
Simmer the glaze over medium heat for about 2 minutes until it thickens slightly and turns glossy.
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5
Tip the hot chicken into the pan and toss to coat, or brush the glaze over. Let it bubble for 30 seconds so it clings.
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6
Scatter with sesame seeds and sliced spring onion. Serve over rice or in lettuce cups.
Kit that makes this foolproof
A few inexpensive bits that get you crispier results with less mess.
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♨️ Air fryer notes
- Cook at 200°C / 400°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
💡 Cook's tips
- Use a thermometer if unsure: chicken is done at 74°C / 165°F in the thickest piece.
- Glaze at the end, not before air frying. Sugary glazes burn in the dry heat of the basket.
🔀 Make it your own
- Milder version: cut the gochujang to 1 tablespoon and add an extra teaspoon of honey.
- Make it a bowl with rice, quick-pickled cucumber and a fried egg.
📦 Storing & reheating
Keeps airtight in the fridge for 3 days. Re-crisp at 190°C for 4 minutes. The glaze thickens when cold, so add a splash of water when reheating.
❓ Frequently asked
Can I use chicken breast?
Yes, but it dries out faster. Cut it a little larger, check at 10 minutes, and pull it as soon as it reaches 74°C / 165°F.
Why glaze after air frying?
Gochujang and honey are high in sugar and would scorch in the basket. Glazing at the end keeps the sauce glossy, not burnt.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
