Sticky Korean Chicken Air Fryer Recipe -

We tend to use a lot of Hawaiian marinades in our house. We love the sweet pop of pineapple for chicken and shrimp dishes. I grew up with it so it’s only natural I continue the recipes with my own kiddos! More recently, my daughter has developed a taste for Korean flavorings and I have to say, experimenting with recipes for her as gotten me hooked as well. I thought I’d share a tasty Korean marinade for Sticky Korean Chicken in the air fryer.

closeup of sticky Korean chicken with rice

Gochujang for Korean Marinade

This delicious Korean marinade is surprisingly easy to throw together, so don’t feel you need to be a pro with Asian cuisine! Gochujang is an important ingredient that really gives this marinade it’s distinct flavoring. It’s fermented red chili and bean paste and is a staple in Korean cooking. It can be a bit intense so don’t overdo it. You can find Gochujang at your local Asian market if you have one nearby, or in the Asian section of most grocery stores.

Here’s What You’ll Need:

2 tbsp Gochujang paste
3 1/2 tbsp brown sugar
2 1/2 tbsp soy sauce
1 tbsp garlic, minced
½ tbsp ginger, minced
1 tsp rice vinegar
1 tsp paprika
1/2 tsp pepper
4-6 skinless, boneless chicken thighs

Preparation:

Mix all ingredients for Korean marinade in a medium bowl.
Add chicken to marinade and refrigerate at least two hours for best results. If you have the time, an overnight soak is especially yummy!
I like to coat my air fryer with cooking spray before laying the thighs in the frying basket.
Cook thighs on 360 degrees for 7 minutes.
turn your thighs over and cook for an additional 7 minutes.
cut open a small section to check doneness for thicker pieces that may need an extra minute or two.

chicken thighs marinating in Korean marinade

Serving Your Sticky Korean Chicken

I serve my Sticky Korean Chicken on a bed of steamed rice, since the Korean marinade is so flavorful. I drizzle a bit of the marinade over the chicken just before serving. If you love the flavor, like I do, you could also serve a side of the marinade for dipping.

Alternatively, you could dice your chicken and serve it as a teriyaki bowl style dish. The smaller pieces allow you to coat more Korean marinade per piece. I do recommend trying it with whole thighs or breast first to get acclimated to the rich flavors of Gochujang.