Air Fryer Flaky Gochujang-Glazed Chicken Thighs with Zesty Kimchi Slaw
Crispy, juicy chicken thighs with a sweet and spicy gochujang glaze, served over a refreshing kimchi slaw for a perfect balance of heat and crunch. This dish is special because the air fryer delivers restaurant-quality crispiness with minimal oil, making it a quick, healthy weeknight dinner.
Ingredients
Ingredients
- 1.5 lb boneless, skinless chicken thighs cut into 2-inch pieces
- 2 tbsp gochujang paste Korean chili paste
- 1 tbsp soy sauce or tamari for gluten-free
- 1 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 1 cup napa cabbage thinly sliced
- 1 cup kimchi chopped, drained
- 1 medium carrot julienned
- 2 tbsp mayonnaise or vegan mayo for dairy-free
- 1 tbsp lime juice
- 1 tsp sesame seeds for garnish
- 2 tbsp green onions sliced, for garnish
Notes
Storage: Store leftover chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken in the air fryer at 350°F for 5-7 minutes to retain crispiness. Make-Ahead: The glaze and slaw can be prepared up to 1 day in advance. For a spicier kick, add a pinch of gochugaru (Korean chili flakes) to the glaze. Serve over steamed rice or quinoa for a complete meal. For a vegetarian version, substitute chicken with firm tofu or tempeh, adjusting cook time.