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Crispy Air Fryer Gochujang Chicken with Veggie Egg Fried Rice (Easy Recipe)

Crispy Air Fryer Gochujang Chicken with Veggie Egg Fried Rice (Easy Recipe)

If you’re looking for crispy air fryer gochujang chicken that’s better than takeaway, this recipe delivers bold flavour with minimal effort.
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Cook Time:45 minutes
Course: Dinner
Cuisine: korean
Servings: 2 people

Ingredients

  • Ingredients

Gochujang Sauce

  • 2 tablespoons gochujang
  • 3 tablespoons light soy sauce
  • 3 tablespoons dark soy sauce
  • 2 tablespoons ketchup
  • 2 tablespoons sweet chilli sauce
  • 1 teaspoon honey
  • 50 g melted butter

Chicken

  • 3 chicken breasts chopped into cubes
  • 2 eggs
  • 1/2 tablespoon Chinese rice vinegar
  • 3 tablespoons soy sauce
  • Cornstarch for coating

Veggie Egg Fried Rice

  • Cooked rice cold, preferably day-old (I made half a cup the night before)
  • 200 g frozen mixed vegetables
  • 2 eggs
  • 4 cloves garlic finely chopped
  • Spring onions green parts + extra for garnish
  • 3 tablespoons light soy sauce
  • 3 tablespoons dark soy sauce
  • 1.5 teaspoons MSG
  • Black pepper to taste
  • Fresh coriander chopped

Garnish

  • White sesame seeds
  • Black sesame seeds
  • Spring onions

Instructions

Step 1: Make the Gochujang Sauce

  • In a bowl, mix gochujang, light soy sauce, dark soy sauce, ketchup, sweet chilli sauce, honey, and melted butter. Set aside.

Step 2: Prepare the Chicken

  • Whisk together eggs, Chinese rice vinegar, and soy sauce. Add the chicken and coat well.
  • Dip each piece into cornstarch, pressing firmly so it sticks—this helps create that crispy coating.

Step 3: Air Fry the Chicken

  • Lightly oil the air fryer basket. Place chicken in a single layer and cook in batches if needed.
  • Air fry at 180°C for 18 minutes until golden and crispy.

Step 4: Toss in Sauce

  • Heat the sauce in a pan until slightly bubbling, then add the crispy chicken and toss until evenly coated.

Step 5: Make Veggie Egg Fried Rice

  • Heat oil in a wok or large pan. Fry garlic and spring onions until fragrant. Add frozen vegetables and cook through. Push everything to one side, crack in eggs, season with black pepper and MSG, and scramble. Add rice and break it up well. Pour in the light and dark soy sauce, mix thoroughly, and finish with fresh coriander.

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