This gochujang chicken and king oyster mushroom recipe is a fast, no-fuss dinner that skips the takeout entirely. Juicy marinated chicken thigh and diamond-scored king oyster mushrooms go into the air fryer together, coming out tender, caramelized, and completely soaked in a sweet, spicy gochujang glaze.
This one is something new for me. I haven’t seen many recipes that mix gochujang with ketchup in the marinade, but I love how it tastes. It’s easy on the wallet, I get a whole piece of chicken to myself, and the meaty texture of the king oyster mushroom goes perfectly with the sauce, chicken and rice. I like it with an iced green tea on the side, though a cold Coke works too.
The whole thing comes together in one bowl and one basket: the marinade doubles as the cooking sauce, and everything gets plated over warm rice with spring onions and parsley for a fast, satisfying meal in under an hour.
Why You’ll Love This Recipe
- One sauce does it all, no separate glaze needed
- Air fryer does the work, no wok or deep frying
- Scored mushrooms trap the glaze and turn tender and caramelized
- Ready in under an hour, including marinating time
- Great over rice for an easy weeknight dinner
Ingredient Notes
Gochujang: Korean fermented chili paste, found in the Asian foods aisle or a Korean grocery. Brands vary in heat, so taste yours and adjust the honey if it runs spicy.
Ketchup: The secret ingredient here. It rounds out the gochujang with a gentle tang and sweetness, and helps the marinade turn into a sticky glaze in the air fryer.
King oyster mushroom: Also called king trumpet mushroom. Its dense, meaty texture holds up well to scoring and air frying, and it soaks up the glaze beautifully.
Toasted sesame oil: Use toasted (dark) sesame oil rather than the light or refined kind for the best nutty flavor.
Recipe
Gochujang Ketchup Chicken & King Oyster Mushrooms
Ingredients
Equipment
Method
- Combine soy sauce, honey, gochujang, ketchup, garlic powder, and sesame oil in a bowl. Whisk until completely smooth and glossy.
- Add the chicken thigh, coat well in the marinade, and let it marinate for 30 minutes to 1 hour.
- While the chicken marinates, slice the king oyster mushroom into thick pieces. Score a diamond cross-hatch pattern on top, being careful not to cut all the way through, so it cooks evenly and traps the sauce in the grooves.
- Place the chicken and mushrooms in the glass container and pour over all the marinade, making sure everything is well coated. Air fry at 180°C (350°F) for 12 to 14 minutes, flipping the chicken and mushrooms halfway through so both sides cook evenly and stay glazed. The chicken is done when it’s cooked through with no pink in the center (74°C / 165°F).
- Transfer the chicken to a board and slice into strips. Plate over a bed of warm rice, then add the tender, caramelized mushrooms alongside.
- Top with chopped spring onions and fresh parsley, then drizzle the leftover sauce from the glass container generously over the top. Serve right away.
Video
Notes
My two glass containers: the small one (left) and the large one (right). The leftover sauce: It cooks in the glass container with the chicken for the full air-frying time, so it’s safe to drizzle over at the end. Only use sauce that went into the air fryer, not any marinade left behind in the bowl. Serves: One generous portion with a whole chicken thigh, or two lighter portions with extra rice and a side dish. Nutrition: Estimated for one generous serving with a bowl of steamed rice.
Frequently Asked Questions
Can I use a different mushroom if I can’t find king oyster?
Portobello or large cremini mushrooms work well as a substitute, just cut them into similarly thick pieces so they hold up in the air fryer. They may cook slightly faster than king oyster, so start checking a minute or two early.
Can I use chicken breast instead of thigh?
You can, but keep a close eye on the timing. Breast meat dries out faster than thigh, so don’t just air fry it for the full 12-14 minutes blindly. Start checking around the 9-10 minute mark and pull it as soon as it’s cooked through.
Can I make the marinade ahead of time?
Yes, the marinade keeps for about 3 days in the fridge. You can also marinate the chicken overnight for deeper flavor, but try not to go much past 24 hours or the texture can start to suffer.
