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Korean

Air Fryer Gochujang Chicken Thighs

Boneless thighs are brushed with gochujang, soy, and a little honey, then air-fried until the glaze darkens and the meat hits 165°F.

Prep
10 min
Cook
22 min
Total
32 min
Servings
4
Difficulty
Easy
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Gochujang glazed chicken thighs with sesame seeds and sliced scallion

Why you’ll love it

  • Thighs stay juicy at high heat.
  • The glaze goes on before and again at the end.
  • 380°F, not a low roast.
  • Sesame and scallion are the finish, not the sauce.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Heat the air fryer to 380°F. Pat the thighs dry.

  2. 2

    Stir gochujang, soy sauce, honey, vinegar, sesame oil, and garlic. Reserve 1 tablespoon.

  3. 3

    Coat the thighs with the rest of the sauce. Cook 18 minutes, turning once.

  4. 4

    Brush with the reserved sauce and cook 3 to 4 minutes more, until the glaze is dark and the thickest piece is 165°F.

  5. 5

    Rest 3 minutes. Sprinkle with sesame seeds and scallions.

Pro tips

  • Boneless thighs overlap less than bone-in. Do not stack them.
  • If the glaze looks dull, the last brush is what makes it shiny.
  • Honey browns fast at the end. Watch the last 2 minutes.

Easy substitutions

Honey
Brown sugar
Gochujang
Sriracha, using 1 tbsp so it is not only heat

Storage and reheating

Storage

Refrigerate up to 3 days.

Reheating

Air-fry at 350°F for 4 to 5 minutes, or warm covered in a skillet with a spoon of water.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
340
Protein
32 g
Carbs
8 g
Fat
18 g
Fiber
1 g

Moderate · Air Fryer · High Protein, Dairy-Free

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From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients