Air Fryer Korean Gochujang Chicken Bites
Crispy air-fried chicken breast bites glazed in a sweet-spicy gochujang sauce, make once and enjoy over the week from fridge or freezer with sesame and spring onion.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 384g chicken breast cubes dry. Toss with 0.5 tbsp sesame oil, 0.5 tsp salt, 0.25 tsp black pepper, and 1 tbsp cornstarch until evenly coated. Whisk gochujang glaze: combine 1.5 tbsp gochujang, 1 tbsp soy sauce, 14g honey, 0.5 tbsp rice vinegar, 0.5 tbsp sesame oil, 2 grated garlic cloves, and 0.5 tbsp grated ginger.
Crisp 1
Preheat air fryer to 200°C (400°F) for 3 minutes. Arrange all chicken cubes (approximately 12) in a single layer with space between. Spray lightly with olive oil and air-fry 10–12 minutes, shaking basket halfway, until crispy and internal temperature reaches 74°C (165°F).
Glaze
While chicken cools slightly, warm gochujang glaze in a small pan over low heat for 1–2 minutes until slightly thickened and fragrant. Transfer all hot bites to a bowl and toss thoroughly in glaze until fully coated.
Cool and plate
Cool chicken on a rack until fully set. Toss with 1 tbsp sesame seeds and 2 sliced scallions. Divide into 2 portions. Refrigerate up to 4 days or freeze up to 60 days.
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