Air-Fryer Chicken Gangjeong with Sticky Gochujang Glaze

Ingredients

• 450 g chicken thigh, boneless skinless
• 2 tbsp gochujang
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 2 tbsp cornstarch
• 1 tsp neutral oil (for tossing)
• 1 tsp rice vinegar (or apple cider vinegar)
• 1 tsp sesame oil(optional)
• 1 tsp sesame seeds(optional)
• 1/4 tsp salt(optional)
• 1/8 tsp black pepper(optional)

Instructions

1. 1

   Prep (15 minutes): Cut chicken into bite-size pieces. Pat dry, then season with salt and black pepper (if using). Toss chicken with cornstarch and neutral oil until evenly coated.

2. 2

   Cook (25 minutes): Preheat air fryer to 200°C (390°F). Arrange chicken in a single layer (cook in batches if needed) and air-fry for 12 minutes, shaking/tossing halfway.

3. 3

   Cook (25 minutes): Continue air-frying until deeply golden and cooked through, about 8–13 minutes more (total 20–25 minutes).

4. 4

   Glaze: While chicken finishes, mix gochujang, honey, minced garlic, soy sauce, rice vinegar, and sesame oil (if using) in a bowl.

5. 5

   Coat and serve: Toss hot chicken with the glaze until fully coated. Sprinkle with sesame seeds (if using) and serve immediately.