Korean Gochujang Glazed Chicken in Air Fryer
Crispy chicken glazed with sweet-spicy gochujang sauce, cooked quickly in an air fryer.
Steps
- 1
Place chicken pieces in a bowl, add cornstarch and mix well until each piece is evenly coated.
- 2
Preheat the air fryer to 190°C (375°F).
- 3
Lightly brush chicken with sunflower oil (using spray or brush). Place in the air fryer basket and cook for 12-15 minutes, shaking the basket halfway, until golden and crispy.
- 4
In a small saucepan, mix soy sauce, rice vinegar, gochujang, honey, minced garlic, and grated ginger. Simmer gently for 2-3 minutes until slightly thickened.
- 5
Transfer cooked chicken to a bowl and pour the sauce over it. Toss well to coat each piece.
- 6
Sprinkle with sesame seeds and green onion slices. Serve immediately with rice or noodles.
Shopping list
500 g chicken thigh fillets (cut into pieces), 2 tbsp cornstarch, 1 tbsp sunflower oil, 2 tbsp soy sauce, 1 tbsp rice wine vinegar, 1.5 tbsp gochujang (Korean chili paste), 1 tbsp honey, 1 clove garlic (minced), 1 tsp fresh ginger (grated), sesame seeds (optional, for garnish), green onion (sliced into rings, for garnish)
Recipe story
Gochujang, a fermented chili paste, is a staple of Korean cuisine, with origins dating back to the Joseon Dynasty (1392-1910). Made from chili peppers, glutinous rice, fermented soybeans, and salt, it was stored in earthenware pots for use in stews and glazes. The recipe for gochujang-glazed chicken gained popularity in South Korea during the 20th century, adapting to modern cooking methods including the air fryer.
Ingredient Secrets
Ginger
Ginger, known since antiquity, was one of the first spices brought along the Silk Road, so precious that a kilogram of ginger was worth a sheep in medieval Europe.
Garlic
Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.
Onion
Probably originating in Central or West Asia, onions were cultivated in ancient Egypt, where they were considered a symbol of eternity and placed in tombs. In ancient Greece, athletes ate them to balance their blood, and in Rome, they were a staple food for soldiers. During the Middle Ages, onions were believed to protect against arrows and the plague.
Honey
Honey is one of the oldest sweet foods, used since the Stone Age. In ancient Egypt, it was offered to the gods and used in embalming. In ancient Greece, it was considered the food of the gods, and in Rome, it was used as medicine and preservative. During the Middle Ages, honey was the main sweetener in Europe before sugar.
Cloves
Cloves, the dried buds of the exotic Syzygium aromaticum tree, were one of the most prized spices of the ancient world, often called 'aromatic gold'. In the Middle Ages, Venetian merchants controlled the clove trade, bringing them from the Maluku Islands, the only place they grew, and selling them at exorbitant prices in Europe.
Sesame
In Assyrian mythology, the gods drank sesame wine on the night before the creation of the world, and in ancient Rome, sesame seeds were sprinkled on soldiers' bread to give them strength. In the Middle Ages, sesame was considered a magical food capable of boosting vitality. Today, it is valued for its oil rich in essential fatty acids.
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