Air Fryer Korean Chicken Skewers
Chicken thigh skewers in a sweet, spicy gochujang marinade, cooked in the air fryer until the edges char and glazed with the reserved sauce. Marinate in the morning, dinner is 15 minutes.
Air Fryer Korean Chicken Skewers
Ingredients
Marinade
- ¼ cup gochujang
- 3 tablespoons packed dark brown sugar
- 1 tablespoon honey
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 4 cloves garlic, grated
- 1 tablespoon grated fresh ginger
- ½ teaspoon gochugaru or smoked paprika
Chicken
- 2 lb boneless, skinless chicken thighs, trimmed
To serve
- 3 cups cooked short-grain rice
- 2 scallions, thinly sliced
- 1 tablespoon toasted sesame seeds
- 1 small cucumber, sliced
Instructions
- Make the marinade.
Whisk the gochujang, brown sugar, honey, soy sauce, sesame oil, rice vinegar, garlic, ginger and gochugaru together in a large bowl until smooth. Spoon 3 tablespoons into a small bowl, cover and refrigerate. This is your glaze.
- Marinate.
Pat the thighs dry and cut them into pieces about 1 1/2 inches across. Stir them into the large bowl until every piece is coated. Cover and refrigerate for at least 1 hour, or up to 8 hours.
- Skewer.
If you're using wooden skewers, soak them in water for 30 minutes. Thread 4 or 5 pieces onto each skewer, pressing them together snugly. Make sure the skewers fit in your air fryer basket with the ends clear of the heating element.
- Cook.
Heat the air fryer to 390°F (200°C). Arrange the skewers in a single layer with a little space between them, working in batches if needed. Cook for 6 minutes, flip, and cook 5 minutes more.
- Glaze.
Brush the reserved marinade over the skewers and cook for 2 to 3 minutes more, until the glaze is sticky and the thickest piece reads 165°F (74°C) on an instant-read thermometer.
- Serve.
Rest the skewers for 3 minutes. Serve over rice with cucumber, scallions and sesame seeds.
Notes
Set the glaze aside before the chicken goes in: Marinade that has touched raw chicken can't be brushed on at the end. Pull it out first, and you get a glossy finish with no extra pan to boil it in.
Thighs, not breasts: Thighs stay juicy in the fierce, dry heat of an air fryer. Breasts need about a minute less and turn dry quickly.
Why 390°F, not hotter: The sugar and honey in the marinade burn at higher temperatures. At 390°F you get dark, charred edges without bitter black spots.
Don't marinate overnight: After about 8 hours the soy and vinegar start to make the outside of the chicken mushy.
Gochujang brands vary: Some are mild and some are very hot. Taste a little first, and cut the gochugaru if yours is on the hot side.
No air fryer: Broil the skewers on a lined sheet pan, 6 inches from the heat, for 6 minutes a side, then brush with the glaze and broil 2 minutes more.
Leftovers: Slice the chicken off the skewers and pack it over rice for lunch. It keeps for 3 days in the fridge.
