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Place the chicken thighs into a large mixing bowl. Add the minced garlic, 1/4 cup gochujang, gochugaru, 2 tablespoons soy sauce, and 1 tablespoon brown sugar to the chicken. Mix all the ingredients thoroughly until the chicken is well coated with the marinade.

Let the chicken marinate at room temperature for 15 minutes. While the chicken is marinating, you can begin preparing your white rice and steaming your broccoli.

Preheat your air fryer to 375°F. Once preheated, transfer the marinated chicken thighs into the air fryer basket using tongs, ensuring not to overcrowd the basket. You may need to cook in batches.

Air fry the chicken for 15-20 minutes, flipping halfway through, or until the internal temperature reaches 165°F and the chicken has a slightly charred appearance.

While the chicken is air frying, prepare the finishing sauce. In a small measuring cup or bowl, combine 2 tablespoons soy sauce, 1 tablespoon gochujang, 1 teaspoon brown sugar, and 1 teaspoon sesame oil. Whisk until well combined.

Once the chicken is cooked, remove it from the air fryer and place it on a cutting board. Let it rest for 5 minutes, then slice the chicken into strips.

Arrange the cooked white rice in serving bowls, then place the sliced gochujang chicken on top. Add a side of steamed broccoli to each bowl.

Pour the prepared finishing sauce generously over the chicken. Garnish with chopped green onions and a sprinkle of sesame seeds.

Serve immediately and enjoy your mouth-watering Gochujang Chicken Thighs!


Place the chicken thighs into a large mixing bowl. Add the minced garlic, 1/4 cup gochujang, gochugaru, 2 tablespoons soy sauce, and 1 tablespoon brown sugar to the chicken. Mix all the ingredients thoroughly until the chicken is well coated with the marinade.

Let the chicken marinate at room temperature for 15 minutes. While the chicken is marinating, you can begin preparing your white rice and steaming your broccoli.

Preheat your air fryer to 375°F. Once preheated, transfer the marinated chicken thighs into the air fryer basket using tongs, ensuring not to overcrowd the basket. You may need to cook in batches.

Air fry the chicken for 15-20 minutes, flipping halfway through, or until the internal temperature reaches 165°F and the chicken has a slightly charred appearance.

While the chicken is air frying, prepare the finishing sauce. In a small measuring cup or bowl, combine 2 tablespoons soy sauce, 1 tablespoon gochujang, 1 teaspoon brown sugar, and 1 teaspoon sesame oil. Whisk until well combined.

Once the chicken is cooked, remove it from the air fryer and place it on a cutting board. Let it rest for 5 minutes, then slice the chicken into strips.

Arrange the cooked white rice in serving bowls, then place the sliced gochujang chicken on top. Add a side of steamed broccoli to each bowl.

Pour the prepared finishing sauce generously over the chicken. Garnish with chopped green onions and a sprinkle of sesame seeds.

Serve immediately and enjoy your mouth-watering Gochujang Chicken Thighs!
