Gochujang — Korea's sweet, savoury, spicy fermented chilli paste — makes a brilliant sticky glaze for chicken. The air fryer keeps the meat juicy under the caramelised glaze. Here's how.
Key takeaways
Q: How do you make gochujang chicken in an air fryer?
A: Air fry chicken at 200°C (400°F) for 18–22 minutes, brushing on a gochujang glaze in the last few minutes.
Q: What's in the glaze?
A: Gochujang, soy, honey, garlic and sesame oil.
Times & temperatures
| Cut | Temp | Time |
|---|---|---|
| Thighs | 200°C / 400°F | 18–22 min |
| Wings | 200°C / 400°F | 18–20 min |
The recipe
Air Fryer Gochujang Chicken
Ingredients
- 8 chicken thighs
- 2 tbsp gochujang
- Soy, honey, garlic, sesame oil
- Sesame, spring onion
Method
- Air fry chicken at 200°C for 14 min.
- Brush with the gochujang glaze.
- Cook 4–6 minutes more, glazing again.
- Check 74°C; top with sesame.
Tips
- Glaze near the end so it doesn't burn.
- Adjust the gochujang to your heat.
- Thighs stay juiciest.
Frequently asked questions
How do you make gochujang chicken in an air fryer?
Air fry chicken at 200°C for 18–22 minutes, brushing on a glaze of gochujang, soy, honey, garlic and sesame oil in the last few minutes.
What is gochujang?
A Korean fermented chilli paste — sweet, savoury and spicy — that makes a brilliant sticky glaze.
Why glaze at the end?
The sugary glaze can burn, so it goes on near the end to caramelise into a sticky coating rather than scorch.