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irregular bite-size cooked chicken thigh pieces with a lightly craggy crust coated in sticky deep-red gochujang glaze on a plain plate
Melissa Hart

Korean-Style Air Fryer Chicken Thighs

Potato starch makes a light crust around the thigh pieces, and a measured amount of oil helps the air fryer turn that coating golden instead of leaving dusty white spots. Work in two batches so the pieces don't steam together. The gochujang glaze goes on after cooking. Toss just enough to coat the craggy edges, then serve before the sauce softens them completely. These are sticky chicken bites made from thighs, with the same cut throughout rather than a mix of differently timed white and dark meat.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken thighs cut into 1 1/2-inch pieces
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1/3 cup potato starch
  • 2 tbsp neutral oil divided
  • 2 tbsp gochujang
  • 1 tbsp honey
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 2 tbsp water
  • 1 garlic clove finely grated
  • 1/2 tsp grated fresh ginger

Method
 

  1. Preheat a 6-quart air fryer to 400°F for 3 minutes. Pat chicken pieces dry, season with salt and pepper and toss with potato starch until lightly coated; shake off loose starch.
  2. Toss gently with 1 tablespoon oil. Arrange half the chicken in a single layer in the basket, keeping pieces apart, and dab any dry starch patches with a little of the remaining oil.
  3. Air fry for 15 to 18 minutes, turning halfway, until lightly crisp and at least 165°F in the largest pieces. Transfer to a clean plate and repeat with the remaining chicken and oil.
  4. Meanwhile, simmer gochujang, honey, soy sauce, vinegar, water, garlic and ginger in a small saucepan for 2 to 3 minutes, stirring, until smooth and lightly thickened.
  5. Toss both cooked batches with the warm glaze in a large bowl and serve immediately.