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Air Fryer Korean Chicken Thighs

Crispy, juicy, and packed with sweet-and-spicy flavor, these Air Fryer Korean Chicken Thighs are ready in just 25 minutes. Coated in a gochujang glaze and perfectly seasoned, the skin comes out golden and crunchy while the meat stays tender. Perfect for a quick weeknight dinner with rice or veggies!
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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.