Gochujang, the Korean fermented chilli paste, makes a glaze that's 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.
Everything you need
- 600 g boneless chicken thigh, cut into 3 cm pieces
- 2 tbsp (16 g) cornflour (cornstarch)
- 1 tbsp neutral oil
- ½ tsp fine salt
- 2 tbsp gochujang paste
- 2 tbsp (42 g) honey
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 cloves garlic, grated
- 1 tsp toasted sesame oil
Single layer, always. Crowding the basket steams food instead of crisping it. Tap any ingredient to open its converter.
Method
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Toss the chicken with the cornflour, oil and salt until evenly coated. The cornflour helps it brown and grip the glaze.
For this step
- 600 g boneless chicken thigh
- 2 tbsp (16 g) cornflour (cornstarch)
- ½ tsp fine salt
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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.
For this step
- 600 g boneless chicken thigh
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While it cooks, stir the gochujang, honey, soy, vinegar, garlic and sesame oil in a small pan.
For this step
- 2 tbsp gochujang paste
- 2 tbsp (42 g) honey
- 1 tbsp rice vinegar
- 2 cloves garlic
- 1 tsp toasted sesame oil
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Simmer the glaze over medium heat for about 2 minutes until it thickens slightly and turns glossy.
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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.
For this step
- 600 g boneless chicken thigh
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Scatter with sesame seeds and sliced spring onion. Serve over rice or in lettuce cups.
For this step
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
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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.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.