Yield: 5 servings
This Korean air fried gochujang chicken recipe is one of my go-to’s for meal prepping - it’s super simple to prepare and you can just throw it in the air fryer. The air fryer ensures the gochujang chicken cooks to perfection without the need for deep frying, creating a lighter, yet equally flavorful alternative. Whether you’re craving a quick weeknight dinner or a crowd-pleasing appetizer, this dish delivers a satisfying punch of umami and spice with every bite. ✌️
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WHAT IS GOCHUJANG CHICKEN?
Gochujang is a type of Korean red chili paste that is used in various marinades, sauces, soups, and more in Korean cuisine. It's spicy, salty, and has the perfect amount of sweetness to it. For this recipe, a spicy-sweet marinade for the chicken is made from gochujang as the base. The gochujang chicken comes out juicy with a nice crisp on the outside. You can eat it as a wrap, with rice, or as a salad - totally up to you!
INGREDIENTS
Boneless, skinless chicken thighs: Use 1,000 g. They stay juicy in the air fryer and are easy to slice for wraps, rice bowls or salads.
Gochujang paste: Of course, this will the base of the gochujang chicken recipe. You can find this in any Korean/ Asian grocery store or the "Asian" part of an American grocery isle. Gochujang paste can also be found on Amazon!
Hot water: Start with 40 ml to loosen the gochujang. Add up to 10 ml more only if needed for a thick, pourable marinade.
Splenda Original Granulated Sweetener: I use 10 g for a spicy-sweet balance. Other sweeteners may require a different amount.
Black pepper: Use ½ teaspoon and distribute it evenly over the chicken.
Neutral nonstick cooking spray: Use a light coating on the basket and chicken to limit sticking and help the surface brown.
FREQUENTLY ASKED QUESTIONS
They cook quickly, stay juicy in the air fryer and are easy to slice for wraps, rice bowls or salads.
There are so many gochujang paste brands that exist that it could actually be overwhelming to choose one. Honestly, any brand will do, but I prefer the O'food brand.
Refrigerate cooked chicken in an airtight container at 40°F (4°C) or below and use within 3-4 days. Freeze it if you need to keep it longer.
STEP-BY-STEP INSTRUCTIONS
STEP 1
Measure 50 g gochujang paste into a large bowl.
STEP 2
Whisk in 40 ml hot water and 10 g Splenda until smooth. Add the remaining 10 ml water only if needed for a thick, pourable marinade.
STEP 3
Pat 1,000 g boneless, skinless chicken thighs dry, add them to the bowl and turn until evenly coated.
STEP 4
Lightly coat the air-fryer basket with cooking spray. Arrange the thighs in a single layer without overlapping, cooking in batches as needed, then lightly spray the tops.
STEP 5
Season the chicken evenly with ½ teaspoon ground black pepper.
STEP 6
Air fry each batch at 390°F (199°C) for 10-12 minutes, turning halfway through, until the thickest part of every thigh reaches at least 165°F (74°C).
STEP 7
Rest the chicken for 3 minutes, then slice or serve whole with rice, a wrap or salad.
RECIPE
How did it turn out? Take a photo and tag me on Instagram @cooklikeimbook so I can see and share!!
Air Fried Gochujang Chicken
Ingredients
- 1000 g boneless, skinless chicken thighs about 2.2 lb
- 50 g gochujang paste Korean fermented chile paste
- ½ teaspoon ground black pepper finely ground
- 10 g Splenda Original Granulated Sweetener
- neutral nonstick cooking spray for a light coating
- 40 ml hot water plus the optional water below
- 10 ml hot water only as needed to loosen the marinade
Instructions
- Preheat the air fryer to 390°F (199°C) if the manufacturer recommends preheating.
- In a large bowl, whisk the gochujang, 40 ml hot water and Splenda until smooth. Add the remaining 10 ml water only if needed to make a thick, pourable marinade.
- Pat the chicken dry, add it to the bowl and turn until every piece is evenly coated.
- Lightly coat the air-fryer basket with cooking spray. Arrange the thighs in a single layer without overlapping; cook in batches as needed. Lightly spray the tops and season evenly with black pepper.
- Air fry each batch for 10–12 minutes, turning halfway through, until browned and the thickest part of every thigh reaches at least 165°F (74°C). Air fryers and thigh thickness vary, so use temperature rather than crispness alone to determine doneness.
- Rest for 3 minutes, then slice or serve whole with rice, a wrap or salad if desired.
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