Korean Chile Chicken Breast
Air fried chicken breast seasoned with a blend of gochujang, Korean chile flakes, and spices.
Servings 2 Servings
Calories 310kcal
Ingredients
- 2 Boneless Skinless Chicken Breasts 1 pound total
- 1 Tablespoon (16g) Olive Oil
- 1 Tablespoon (22g) Gochujang
- 2 teaspoons Gochugaru* (Korean Chile Flakes)
- ½ teaspoon Garlic Powder
- ½ teaspoon Ground Ginger
- ½ teaspoon Black Pepper
- ½ teaspoon Kosher Salt
Instructions
- Mix the olive oil, gochujang, and spices together in a mixing bowl. Add the chicken breasts and evenly coat in the mixture. (Optional: Cover and refrigerate overnight.)
- Air fry at 375ºF for 15-18 minutes, flipping halfway through (for even browning), until the chicken reaches an internal temperature of 165ºF.
- Let the chicken rest for at least 5 minutes before slicing and serving.
Notes
*Korean chile flakes are sweet, fruity, and slightly smoky. You can try substituting with sweet paprika and a small amount of smoked paprika or another smoked chile. Just be cautious with spicier peppers like chipotle.
I served over steamed rice with pickled carrots, kimchi pickles, toasted sesame seeds and garlic crunch, and gochujang sauce.
Nutrition
Serving: 1breast | Calories: 310kcal | Carbohydrates: 6g | Protein: 51g | Fat: 9g