Ingredients
3 to 4 tbsp gochujang
1 tsp gochugaru (Korean hot pepper powder)
3 tbsp brown sugar
2 tbsp soy sauce (low sodium)
1 tbsp sesame oil
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
¼ tsp salt
¼ tsp pepper
8 to 10 chicken thighs (boneless skinless)
Instructions
Combine the gochujang, gochugaru, brown sugar, soy sauce, sesame oil, and seasonings to a small bowl and mix to combine.
In a large bowl or Ziploc bag, add the chicken thighs and the marinade. Toss well to combine until all the thighs are coated. Set aside in the fridge to marinate for 30 minutes.
Add a liner to the air fryer basket and add the chicken thighs to it in a single layer. Avoid overlapping them. A tiny bit is ok but you’ll have to shift them half way through as the chicken thighs will shrink as they cook.
Air fry at 400F for 10 minutes. Repeat with the rest of the chicken thighs until all done.