# What you need:
→ Chicken
01 - 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 tablespoon soy sauce
05 - 1 tablespoon rice wine (mirin or sake)
06 - 1 teaspoon garlic powder
07 - 1 teaspoon ginger powder
→ Coating
08 - 1 cup potato starch or cornstarch
09 - 2 large eggs, beaten
10 - Cooking spray or neutral oil for air fryer basket
→ Gochujang Glaze
11 - 1/4 cup gochujang (Korean chili paste)
12 - 2 tablespoons honey
13 - 2 tablespoons brown sugar
14 - 2 tablespoons soy sauce
15 - 1 tablespoon rice vinegar
16 - 2 garlic cloves, minced
17 - 1 teaspoon sesame oil
→ Garnish
18 - 1 tablespoon toasted sesame seeds
19 - 2 green onions, thinly sliced
# How to Make It:
01 - In a large bowl, combine chicken pieces with salt, pepper, soy sauce, rice wine, garlic powder, and ginger powder. Mix thoroughly and marinate for 10 to 15 minutes.
02 - Preheat the air fryer to 400 degrees Fahrenheit.
03 - Dredge each chicken piece in potato starch, dip into beaten eggs, then dredge again in potato starch for maximum crispiness.
04 - Lightly spray the air fryer basket with oil. Arrange chicken in a single layer without overcrowding, working in batches if necessary.
05 - Spray the tops of chicken pieces with oil. Air fry for 10 minutes, flip pieces, spray again, and air fry for another 8 to 10 minutes until golden and cooked through.
06 - In a small saucepan, combine gochujang, honey, brown sugar, soy sauce, rice vinegar, minced garlic, and sesame oil. Bring to a gentle simmer over medium heat, stirring frequently until thickened, approximately 3 to 4 minutes. Remove from heat.
07 - Toss the hot chicken pieces in the gochujang glaze until well coated.
08 - Transfer to a serving platter and garnish with toasted sesame seeds and sliced green onions.
