Air Fryer Korean Chicken Breasts

Ingredients

For the Chicken:

• 2 large boneless, skinless chicken breasts (about 1 to 1.5 lbs)
• 1 tablespoon avocado oil or vegetable oil
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Korean Glaze:

• 3 tablespoons gochujang (Korean red chili paste)
• 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
• 2 tablespoons honey (or brown sugar)
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 1 tablespoon sesame oil
• 3 cloves garlic , minced
• 1 teaspoon fresh ginger , grated

For Garnish & Serving:

• 1 tablespoon sesame seeds
• 2 green onions , thinly sliced
• Steamed white or brown rice
• Quick-pickled cucumbers or steamed broccoli

Instructions

1. Prep the Chicken

1. Pat the chicken breasts completely dry with paper towels. This is a crucial step to ensure they crisp up in the air fryer. Rub them with the oil and season evenly with salt and pepper on both sides.

2. Preheat the Air Fryer

1. Preheat your air fryer to 380°F (190°C) for 3-5 minutes. Preheating ensures the chicken starts cooking immediately, creating a nice sear.

3. Air Fry the Chicken

1. Place the chicken breasts in the air fryer basket in a single layer, making sure they are not touching. (If your air fryer is small, cook them in batches).
2. Cook at 380°F (190°C) for 10-12 minutes.
3. Flip halfway through , at the 5-6 minute mark.
4. Intensity Check: The chicken is done when the internal temperature reaches 165°F (74°C) on an instant-read thermometer. The cooking time may vary slightly depending on the thickness of your breasts. Thicker breasts may need an extra 2-3 minutes.

4. Make the Glaze

1. While the chicken is cooking, whisk together all the glaze ingredients in a small bowl: gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger.

5. Glaze and Finish

1. Once the chicken reaches 160°F (71°C) (it will rise the last few degrees as it rests), carefully transfer the chicken to a shallow bowl or plate. Brush or spoon half of the glaze generously over the hot chicken breasts. Let them rest for 5 minutes. This rest time is critical as it allows the juices to redistribute and the glaze to set.

6. Serve

1. Slice the chicken breasts against the grain and drizzle with the remaining glaze. Garnish generously with sesame seeds and sliced green onions. Serve immediately over steamed rice.

Nutrition

Calories: 385 kcal · Protein: 42g · Fat: 14g · Carbohydrates: 20g · Saturated Fat: 2g · Fiber: 1g – · Sugar: 16g Cholesterol 125mg · Sodium: 1150mg