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Korean Chile Chicken Breast

Air fried chicken breast seasoned with a blend of gochujang, Korean chile flakes, and spices.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 Servings
Calories: 310kcal
Author: Mason Woodruff

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