Description
Sticky, spicy, and irresistibly savory-sweet—this Sticky Honey Gochujang Chicken brings bold Korean-inspired flavor to your dinner plate. Whether air-fried or oven-baked, each bite is juicy, caramelized perfection with just the right amount of heat.
Ingredients
6 boneless chicken thighs (skin on preferred)
2 garlic cloves, grated
3 stalks green onions (white and green parts separated)
2 tablespoons gochujang paste
2 tablespoons honey
3 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
Instructions
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Prepare the Ingredients
Debone the chicken thighs if needed. Grate the garlic and slice the green onions, separating the white and green parts. -
Make the Marinade
In a large bowl, whisk together the gochujang paste, honey, rice vinegar, soy sauce, sesame oil, and grated garlic. Stir in the white parts of the green onions. -
Marinate the Chicken
Add the chicken thighs to the bowl and toss to coat evenly. For best flavor, marinate for at least 15 minutes or up to 24 hours in the refrigerator. -
Cook the Chicken
Air Fryer Method:
Preheat the air fryer to 375°F (190°C). Place chicken in a single layer, skin-side down. Cook for 20 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C).Oven Method:
Preheat oven to 425°F (220°C). Place chicken on a parchment-lined baking sheet. Bake for 30–35 minutes, flipping halfway. Broil for the final 2–3 minutes to caramelize the skin. -
Garnish and Serve
Top with the green parts of the green onions. Serve with rice and, if desired, sprinkle with sesame seeds.
Notes
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You can use chicken breasts—just add a drizzle of oil to the marinade to keep them moist.
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For a vegan spin, swap chicken for firm tofu or roasted cauliflower.
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Adjust spice level by reducing the hot pepper or adding a splash of citrus for brightness.
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The marinade doubles as a great glaze for roasted veggies!
- Prep Time: 10 minutes
- Cook Time: 20–35 minutes
- Category: Main Course
- Method: Air Fryer or Oven
- Cuisine: Korean-Inspired