Preparation

1. In a bowl, whisk together gochujang, honey, soy sauce, vinegar, minced garlic, grated ginger, sesame oil, and cornstarch until smooth. If the mixture is too thick, add 1-2 tablespoons of water until pourable.
2. Toss the chicken in two-thirds of the marinade and set aside. Save the remaining marinade for glazing.
3. If possible, marinate the chicken for at least 30 minutes, or up to 8 hours in the fridge.

Cooking – Air Fryer

1. Preheat your air fryer to 380°F (193°C). Lightly spray the basket with oil.
2. Arrange the marinated chicken in a single layer, making sure to leave space between each piece.
3. Cook for 10 to 12 minutes, then flip the chicken and cook for an additional 6 to 10 minutes, depending on thickness.
4. Brush or spoon the reserved glaze over the chicken and cook for 2 to 4 more minutes, watching closely to avoid burning.

Cooking – Oven

1. Preheat your oven to 425°F (218°C) and line a baking sheet with foil for easy cleanup.
2. Arrange the chicken on the baking sheet in a single layer.
3. Bake boneless thighs for 20 to 25 minutes, flipping once. For bone-in pieces, bake for 35 to 45 minutes, again flipping once.
4. During the last 5 to 8 minutes, brush the reserved glaze onto the chicken to keep it glossy.
5. Optional: Broil for 1 to 2 minutes at the end to enhance caramelization.