Healthy Korean Chicken

Ingredients

For the Chicken:

1 ½ pounds boneless skinless chicken thighs or breast cut into bite-size pieces

▢2 tablespoons rice vinegar

▢1 tablespoon soy sauce

▢2 teaspoons minced fresh ginger

▢¾ teaspoon kosher salt

▢½ teaspoon freshly ground black pepper

▢1 cup cornstarch

For the Sauce:

3 tablespoons ketchup

▢3 tablespoons gochujang

▢3 tablespoons honey

▢2 tablespoons soy sauc

▢1 tablespoon sesame oil

▢2 garlic cloves minced

▢4 scallions thinly sliced

▢Toasted sesame seeds

Instructions

Instructions: Line the air fryer basket with parchment paper (see note). In a medium bowl, combine the chicken, vinegar, soy sauce, ginger, salt, and pepper and toss to coat the chicken. Let marinate for 15 to 20 minutes up to 4 hours.

If you want to marinate the chicken for longer, cover and refrigerate it for as long as overnight.

Put the cornstarch in a separate shallow bowl. Arrange the coated chicken pieces on the parchment paper in the air fryer. Once all of the chicken is coated and arranged in the air fryer (you will likely have to do this in 2 batches), spritz or brush the chicken with a bit of cooking oil. Air fry the chicken at 400ºF for 8 minutes.

Turn the chicken pieces over, spritz or brush with a bit more oil, and then cook for another 7-8 minutes at 400ºF.

While the chicken is cooking, make the sauce.

In a small bowl, stir together the ketchup, gochujang paste, honey, soy sauce, sesame oil, and garlic until well combined.

When the chicken is finished air frying, transfer the sauce to a frying pan on the stove and slowly warm up. Once the sauce is warm, toss in the chicken and thoroughly coat.

Once coated, it's ready to serve. Garnish with sesame seeds and scallions, if desired.