Savory, spicy, and slightly sweet, this Miso Gochujang Chicken is packed with bold umami flavor. The chicken thighs are marinated in a rich miso gochujang blend and cooked until perfectly caramelized and juicy. You can air fry or bake depending on your preference!
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This Miso Gochujang Chicken is perfect for busy weeknights, just marinate and cook for an easy, flavor-packed meal. Got guests coming over? Double the batch, because this one always impresses. It’s a guaranteed crowd-pleaser!
If you love this, then you need to check out Garlic Miso Chicken, Teriyaki Chicken Skewers and Spicy Miso Chicken.
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What is miso paste?
Miso paste is a traditional Japanese seasoning made from fermented soybeans, salt, and koji (a type of mold). It’s known for its deep umami flavor and comes in white, yellow, or red varieties, with white being the mildest.
What is gochujang paste?
Gochujang is a Korean fermented chili paste made from red chili powder, glutinous rice, soybeans, and salt. It’s thick, spicy, sweet, and savory, perfect for marinades and sauces.
Both pastes are pantry staples in Asian cooking. You can find them at Asian grocery stores, in the international aisle of most supermarkets, or online at retailers like Amazon, H-Mart, or Walmart.
Ingredients and Substitutions
- chicken thighs - you can use any cuts of chicken, such as chicken wings, chicken thighs, chicken breast or boneless skinless chicken thighs. You can even use different proteins like pork chops.
- white miso paste - any miso paste will be good with this dish. I just prefer white miso because it has a milder taste.
- gochujang paste - any gochujang paste will work. If you want it less spicy, add less.
sesame oil - this adds nutty flavours that cannot be substituted.- honey - I love using honey as a sweetener but feel free to add whatever you have available like maple syrup or sugar.
- garlic and green onions - fresh is best for this recipe. If you have ginger, add that too.
See recipe card for quantities.
How to make miso gochujang chicken
This chicken dish is easy to make, here are my step-by-step instructions.
- Step 1: Combine all ingredients in a large container.
- Step 2: Mix the ingredients together before adding the chicken.
- Step 3: Add the chicken combine well. I like to use my hands to massage the chicken.
- Step 4: Air fry or bake! Flip halfway through.
Equipment
- Baking tray - if you’re baking
- Air Fryer
- Knife
- Cutting board
- Large bowl
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How to store and reheat
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, air fry at 350°F for 5–7 minutes or bake at 375°F for 10–12 minutes until warmed through.
Top tips for success
Here are some top tips for success with Miso Gochujang Chicken:
- Marinate longer for deeper flavor—overnight is ideal.
- Don’t overcrowd the air fryer or baking tray—cook in batches if needed.
- Use a meat thermometer to ensure chicken reaches 165°F (74°C).
- Finish with a broil (if baking) for extra caramelization.
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Miso Gochujang Chicken
Ingredients
Equipment
Method
- Make the marinade: In a large bowl or container, combine the white miso paste, gochujang, sesame oil, honey, minced garlic, and the white parts of the green onions. Mix well until smooth.
- Marinate the chicken: Add the chicken thighs and coat evenly with the marinade. Cover and marinate in the fridge for at least 30 minutes, but overnight is best for deeper flavor.
- To air fry: Preheat your air fryer to 380°F (193°C).
- Place the chicken thighs skin-side up in a single layer in the air fryer basket.
- Cook for 25–30 minutes, flipping halfway through, or until the internal temperature reaches 165°F (74°C) and the skin is crispy.
- To bake: Preheat your oven to 400°F (200°C).
- Place the chicken thighs on a parchment-lined baking tray or in a cast iron skillet, skin-side up.
- Bake for 35–40 minutes, or until golden brown and cooked through (internal temp 165°F/74°C). Broil for 2–3 minutes at the end to crisp the skin.
- Garnish and serve: Sprinkle the reserved green onion tops over the chicken before serving. Enjoy with rice, noodles, or your favorite veggies.
Notes
- Marinate longer for deeper flavor—overnight is ideal.
- Don’t overcrowd the air fryer or baking tray—cook in batches if needed.
- Use a meat thermometer to ensure chicken reaches 165°F (74°C).
- Finish with a broil (if baking) for extra caramelization.
Tried this recipe?
Let us know how it was!Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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