Go Back
Sliced gochujang chicken with king oyster mushrooms over rice, topped with spring onion

Gochujang Ketchup Chicken & King Oyster Mushrooms

Marinated chicken thigh and diamond-scored king oyster mushrooms air fried together in a sweet, spicy gochujang sauce, plated over rice with spring onions and parsley.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 13 minutes
Marinating Time 30 minutes
Total Time 53 minutes
Servings: 1 generous serving
Course: Main Course
Cuisine: Asian
Calories: 860
Ingredients Equipment Method Video Notes

Ingredients
  

Marinade
  • 2 tbsp (30ml) ketchup
  • 1 tbsp (15ml) gochujang Korean red pepper paste
  • 1 tbsp (15ml) soy sauce
  • 1 tbsp (15ml) honey
  • 1 tbsp (15ml) toasted sesame oil
  • 1 tsp (5ml) garlic powder
Chicken & Mushrooms
  • 240 g (8.5oz) boneless chicken thigh
  • 110 g (3.9oz) king oyster mushroom
For Serving
  • cooked rice
  • spring onion (green onion), chopped
  • fresh parsley, chopped

Equipment

  • Mixing Bowl
  • Air Fryer

Method
 

  1. Combine soy sauce, honey, gochujang, ketchup, garlic powder, and sesame oil in a bowl. Whisk until completely smooth and glossy.
    Gochujang, ketchup, soy sauce and honey marinade whisked in a glass bowl
  2. Add the chicken thigh, coat well in the marinade, and let it marinate for 30 minutes to 1 hour.
    Chicken thigh coated in gochujang ketchup marinade
  3. 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.
    Thick king oyster mushroom slices scored in a diamond pattern
  4. 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).
    Chicken thigh and king oyster mushrooms coated in gochujang marinade in the air fryer
  5. Transfer the chicken to a board and slice into strips. Plate over a bed of warm rice, then add the tender, caramelized mushrooms alongside.
    Slicing the air-fried gochujang chicken thigh into strips
  6. Top with chopped spring onions and fresh parsley, then drizzle the leftover sauce from the glass container generously over the top. Serve right away.
    Gochujang chicken and mushrooms plated over rice with extra sauce drizzled on top

Video

Notes

What I tested: I cook this in a Ninja Crispi Pro 6-in-1 Glass Air Fryer using the small glass container, which sits closest to the fan and heating element. At 14 minutes the top came out a little too dark for me, which is why I give 12-14 minutes. Start checking at 12.
Two Ninja Crispi Pro glass air fryer containers side by side: the small container on the left and the large container on the right
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.