Description
Crispy on the outside, juicy on the inside, and coated in a sticky sweet-savory glaze that’ll make you lick your fingers. Korean takeout has nothing on these homemade beauties!
Ingredients
Scale
- 2 lbs (900g) bone-in, skin-on chicken thighs (about 6–8 thighs)
- 2 tbsp vegetable oil
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- ⅓ cup (80ml) low-sodium soy sauce
- 3 tbsp (45ml) honey or brown sugar
- 2 tbsp (30ml) rice vinegar
- 2 tbsp (30g) gochujang (Korean chili paste)
- 1 tbsp (15ml) sesame oil
- 6 garlic cloves, minced (about 2 tablespoons)
- 1-inch piece ginger, grated (about 1 tablespoon)
- 2 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 2 green onions, thinly sliced
- 1 tbsp toasted sesame seeds
- Fresh cilantro leaves (optional)
Instructions
- Pat chicken thighs dry with paper towels. Toss with vegetable oil, salt, and pepper in a large bowl.
- Preheat air fryer to 380°F (193°C) for 3-5 minutes.
- Place chicken thighs in air fryer basket skin-side down, in a single layer with space between each piece.
- Cook for 10 minutes, then flip and continue cooking for 10-12 minutes until internal temperature reaches 165°F (74°C).
- Meanwhile, make the sauce by combining soy sauce, honey, rice vinegar, gochujang, sesame oil, garlic, and ginger in a saucepan over medium heat.
- Bring sauce to a simmer and cook for 3-4 minutes, then whisk in cornstarch slurry and simmer for 2-3 more minutes until thickened.
- Transfer cooked chicken to a bowl, pour two-thirds of the sauce over chicken and toss to coat.
- Return glazed chicken to air fryer skin-side up and cook at 400°F (204°C) for 2-3 minutes to caramelize the sauce.
- Transfer to a serving platter, drizzle with remaining sauce, and garnish with green onions, sesame seeds, and optional cilantro.
- Serve immediately with steamed rice and your favorite sides.