Can I use bone-in chicken thighs for this recipe?

Yes! Adjust the cooking time slightly—air fry or bake for an additional 5-7 minutes until the internal temperature reaches 165°F (74°C).

Is there a substitute for gochujang?

No, but if you don’t have gochujang, you can substitute it with sriracha or a mix of red chili paste and a touch of miso for a similar spicy, umami flavor.

Can I make this recipe ahead of time?

Absolutely! You can marinate the chicken up to 24 hours in advance and either cook it right before serving or store it in the fridge for quick reheating later.

Sticky Honey Gochujang Chicken (VIDEO)

Sticky Honey Gochujang Chicken

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4.7 from 3 reviews

You will love this easy chicken recipe. This sticky Honey Gochujang Chicken is a mouth-watering recipe that will have you come back for more. You can air fry or bake this chicken. It is so easy you will love it.

Author: Carmen Spillette
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: serves 4 people 1x
Category: Mains
Method: Air Fryer
Cuisine: Asian

Ingredients

Scale

6 chicken thighs (boneless, keep the skin on)

2 cloves of garlic, grated with microplane

3 stalks of green onions, white and green parts seperated

2 tbsp gochujang paste

2 tbsp honey

3 tbsp rice vinegar

1 tbsp soy sauce

1 tbsp sesame oil

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Instructions

Debone the Chicken:

If needed, use a sharp knife or kitchen shears to debone the chicken thighs.

Prepare the Marinade:

Grate the garlic using a microplane.
Thinly slice the green onions, keeping the white and green parts separated.

Mix the Marinade:

In a bowl, whisk together the gochujang paste, honey, rice vinegar, soy sauce, sesame oil, and grated garlic.
Add the white parts of the green onions and stir to combine.

Marinate the Chicken:

Place the chicken thighs in the marinade, ensuring each piece is well-coated. Let it sit for at least 15 minutes (optional for more flavor).

Cooking Options:

Air Fryer: Preheat the air fryer to 375°F (200°C). Arrange the chicken in a single layer and cook for 20 minutes, flipping halfway through, until golden and cooked through (internal temperature should reach 165°F/74°C).
Oven: Preheat the oven to 425°F (200°C). Lay the chicken on a parchment-lined baking sheet and bake for 30-35 minutes, flipping halfway, until browned and fully cooked. Broil at the last 3 minutes to get a nice brown skin.
Serve: Serve this with freshly made rice and garnish with the sliced green parts of the onions and enjoy!

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Notes

Marinate the chicken for at least 15 minutes to intensify the flavors.
Air fry skin side down first then flip. This will make the skin more crispy at the end.
Ensure the chicken thighs are in a single layer, without overlapping, for even cooking in both the air fryer and oven.