Air Fryer Gochujang Korean Chicken with Steamed Rice
This vibrant Korean chicken dish, featuring a spicy-sweet gochujang marinade, cooks up quickly and deliciously in the air fryer. Served over fluffy steamed rice, it's a perfect weeknight meal.
Instructions
- In a medium bowl, whisk together the dark brown sugar, gochujang chili paste, soy sauce, sesame oil, rice vinegar, minced garlic, ginger paste, and smoked paprika until well combined.
- Add the bite-sized chicken thighs to the marinade, tossing to ensure all pieces are evenly coated. For best results, let marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator.
- While the chicken marinates, cook the rice: Rinse the white rice thoroughly under cold water until the water runs clear. Combine the rinsed rice and 2.5 cups water in a saucepan or rice cooker. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
- Preheat your air fryer to 375°F (190°C). Lightly grease the air fryer basket with cooking spray or a teaspoon of neutral oil.
- Place a single layer of marinated chicken pieces in the air fryer basket, ensuring not to overcrowd. You will likely need to cook in 2-3 batches.
- Air fry for 8-10 minutes, flipping the chicken halfway through, until cooked through and slightly caramelized. Internal temperature should reach 165°F (74°C). Repeat with remaining chicken.
- Serve the hot air-fried gochujang chicken immediately over the steamed rice. Garnish generously with chopped green onions and toasted sesame seeds.
Embrace the bold flavors of Korea with this effortless air fryer gochujang chicken. The marinade, a harmonious blend of savory, sweet, and spicy notes, infuses the chicken with incredible depth. Cooking in the air fryer ensures perfectly tender chicken with a slightly caramelized exterior, making for a truly satisfying home-cooked experience.