Are you looking for healthy meal ideas? Try this Air Fryer Korean chicken thigh recipe. Let the air fryer do all the work—it’s ready in about 25 minutes. The gochujang sauce gives the chicken a sweet and savory flavor, and the skin comes out crispy. It pairs perfectly with rice. If you’re craving an Asian-inspired chicken dish, give this air fryer Korean chicken thigh recipe a try.
Why You Will Love This Recipe
Juicy, Tender Chicken: Air frying locks in the moisture, so each bite of these chicken thighs is perfectly juicy.
Crispy, Golden Skin: The air fryer gives you crispy skin without deep frying.
Sweet and Savory Gochujang Glaze: The Korean-style sauce is the perfect balance of sweet, savory, and slightly spicy.
Perfect for Weeknight Dinners: Minimal cleanup and minimal fuss.
Healthy Comfort Food: All the flavor with less oil than traditional frying.
Ingredients
- 1.5–2 pounds bone-in, skin-on chicken thighs
- Protein that is perfect for air frying since the skin crisps up.
- 2 cloves garlic, minced
- Adds aromatic punch
- 2 tablespoons gochujang
- Adds a balance of heat, sweetness, and umami
- 1 tablespoon soy sauce
- Adds savoryness
- 1 tablespoon rice vinegar
- Adds acidity to brighten the dish
- Honey, to taste
- Adds sweetness
- 1 tablespoon sesame oil
- Adds nuttiness
- ½ tablespoon gochugaru (optional, for extra spice)
- Salt, to taste
- Enhances flavor
Click on the images for the direct link to the ingredients/tools I used:
Air Fryer Korean Chicken Thighs Instructions
Pat the chicken thighs dry with a paper towel.
Lightly season both sides with salt.
In a bowl, combine garlic, gochujang, soy sauce, rice vinegar, honey, sesame oil, and gochugaru (if using).
Coat the chicken thighs evenly with the sauce.
Let them marinate for at least 30 minutes.
Lightly spray the air fryer basket with oil.
Place chicken thighs skin-side down in the basket.
Air fry at 380°F (193°C) for 20–25 minutes, flipping halfway through.
Cook until the internal temperature reaches 165–175°F
Let rest a few minutes before serving.
Enjoy.
Air Fryer Korean Chicken Thighs Cooking Tips
Pat the chicken thighs dry before marinating to help crisp the skin.
Season lightly with salt—do not over-salt.
Place the chicken thighs skin-side down first to help render the fat, then flip halfway through cooking.
Do not overcrowd the air fryer.
Ingredient Substitutions
Soy Sauce –> Tamari, coconut aminos
Rice Vinegar –> Apple Cider Vinegar, Lemon Juice
Honey –> Sugar
Chicken Thighs Storage Tips
- Let the chicken cool down to room temperature.
- Store in an airtight container in the fridge for 3-4 days.
- Reheat in the air fryer at 350°F for 5-7 minutes or until the skin is crispy.
- Microwave if you are okay with soft skin.
Air Fryer Korean Chicken Thighs
Ingredients
- 1.5 –2 pounds bone-in skin-on chicken thighs
- 2 cloves garlic minced
- 2 tablespoons gochujang
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar Honey to taste
- 1 tablespoon sesame oil
- ½ tablespoon gochugaru optional, for extra spice
- Salt to taste
Instructions
- Pat the chicken thighs dry with a paper towel.
- Lightly season both sides with salt.
- In a bowl, combine garlic, gochujang, soy sauce, rice vinegar, honey, sesame oil, and gochugaru (if using).
- Coat the chicken thighs evenly with the sauce.
- Let them marinate for at least 30 minutes.
- Lightly spray the air fryer basket with oil.
- Place chicken thighs skin-side down in the basket.
- Air fry at 380°F (193°C) for 20–25 minutes, flipping halfway through.
- Cook until the internal temperature reaches 165–175°F
- Let rest a few minutes before serving.
- Enjoy.
If you enjoyed this air fryer chicken thighs recipe, you might also like my crispy air fryer wings recipe.
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