Ingredients
Equipment
Method
Debone the Chicken:
- If needed, use a sharp knife or kitchen shears to debone the chicken thighs.
Prepare the Marinade:
- Grate the garlic using a microplane.
- Thinly slice the green onions, keeping the white and green parts separated.
Mix the Marinade:
- In a bowl, whisk together the gochujang paste, honey, rice vinegar, soy sauce, sesame oil, and grated garlic.
- Add the white parts of the green onions and stir to combine.
Marinate the Chicken:
- Place the chicken thighs in the marinade, ensuring each piece is well-coated. Let it sit for at least 15 minutes (optional for more flavor).
Cooking Options:
- Air Fryer: Preheat the air fryer to 375°F (200°C). Arrange the chicken in a single layer and cook for 20 minutes, flipping halfway through, until golden and cooked through (internal temperature should reach 165°F/74°C).
- Oven: Preheat the oven to 425°F (200°C). Lay the chicken on a parchment-lined baking sheet and bake for 30-35 minutes, flipping halfway, until browned and fully cooked. Broil at the last 3 minutes to get a nice brown skin.
- Serve: Serve this with freshly made rice and garnish with the sliced green parts of the onions and enjoy!
Video
Notes
- Marinate the chicken for at least 15 minutes to intensify the flavors.
- Air fry skin side down first then flip. This will make the skin more crispy at the end.
- Ensure the chicken thighs are in a single layer, without overlapping, for even cooking in both the air fryer and oven.