Description
This bold Asian dish balances spicy gochujang with sweet honey for irresistible flavor. The skin-on chicken thighs stay juicy while developing a crispy, sticky glaze. Perfectly flexible: air-fry or bake to suit your kitchen tools.
Ingredients
6 Boneless, Skin-on Chicken Thighs
2 Cloves Garlic, grated with a microplane
3 Stalks Green Onions, white and green parts separated
2 Tablespoons Gochujang Paste
2 Tablespoons Honey
3 Tablespoons Rice Vinegar
1 Tablespoon Soy Sauce
1 Tablespoon Sesame Oil
Instructions
Debone the chicken thighs if necessary using a sharp knife or kitchen shears
Grate the garlic using a microplane
Thinly slice the green onions, separating the white and green parts
In a bowl, whisk together gochujang paste, honey, rice vinegar, soy sauce, sesame oil, and grated garlic
Add the white parts of the green onions and stir to combine
Place the chicken thighs in the marinade, ensuring each piece is well-coated. Let it sit for at least 15 minutes
Preheat the air fryer to 375°F (200°C)
Arrange the chicken in a single layer in the air fryer and cook for 20 minutes, flipping halfway through
Alternatively, preheat the oven to 425°F (200°C)
Lay the chicken on a parchment-lined baking sheet and bake for 30-35 minutes, flipping halfway
Broil for the last 3 minutes to enhance caramelization
Notes
Marinate longer (up to overnight) for deeper flavor
Adjust Gochujang for spice level
For baked version, use skinless thighs for lower fat
Chop finished chicken into serving portions and serve with steamed rice
- Prep Time: 20
- Cook Time: 35
- Category: Dinner
- Method: Air Fryer/Baking
- Cuisine: Asian
Nutrition
- Serving Size: 2-3 chicken thighs per serving
- Calories: 225g
- Sugar: 4g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 85mg