Why this fits a family on a budget
Bone-in chicken thighs are one of the most affordable cuts available, keeping cost around $2.63 per serving with pantry-friendly Korean staples. The air fryer delivers crispy, restaurant-quality results in under 45 minutes with minimal hands-on effort for novice cooks.
• 4 pieces bone-in skin-on chicken thighs
• 4 tbsp gluten-free soy sauce (tamari)
• 1 tbsp gochujang paste
• 2 tbsp honey
• 2 tsp sesame oil
• 4 cloves garlic cloves, minced
• 2 tbsp rice vinegar
• 1 whole English cucumber
• 3 stalks green onions
• 0.5 tsp red pepper flakes
• 1 tsp sugar
• 1 tsp salt
• 1 tsp sesame seeds
• 2 cups white jasmine rice
• 4 cups water
1. In a large zip-lock bag or bowl, combine tamari, gochujang, honey, sesame oil, and 3 of the 4 minced garlic cloves. Mix well to create the marinade.
2. Pat chicken thighs completely dry with paper towels — this is important for crispy skin. Add them to the marinade, turning to coat every surface. Let marinate for at least 15 minutes at room temperature while you prep everything else.
3. Make the cucumber banchan: slice the cucumber into thin rounds about 1/8-inch thick. Place in a bowl and sprinkle with 1/2 tsp salt. Toss and let sit for 5 minutes — the cucumber will release water and soften slightly.
4. Squeeze or pat the salted cucumber dry. Add rice vinegar, sugar, remaining 1 minced garlic clove, red pepper flakes, and sesame seeds. Toss everything together. Taste and adjust vinegar or sugar as needed. Set aside in the fridge.
5. Preheat your air fryer to 400°F for 3 minutes.
6. Remove chicken from marinade, letting excess drip off. Place thighs skin-side down in a single layer in the air fryer basket — do not overlap. Discard remaining marinade.
7. Air fry at 400°F for 12 minutes. The underside should look golden and sealed.
8. Flip the chicken thighs skin-side up using tongs. Air fry for another 10 to 12 minutes until the skin is deeply golden and crispy and an instant-read thermometer inserted into the thickest part reads 165°F. If you don't have a thermometer, pierce the thigh — juices should run completely clear with no pink.
9. While chicken cooks, bring 4 cups water to a boil in a saucepan, add rice, stir once, reduce to low, cover, and cook 15 minutes until fluffy.
10. Rest the chicken for 5 minutes before serving — this keeps it juicy. Slice green onions into thin rounds for garnish.
11. Serve each chicken thigh over a scoop of rice with cucumber banchan alongside. Sprinkle with sliced green onions and an extra pinch of sesame seeds.
Cost is a national-average estimate and varies by store and region.
This recipe was generated by Plento Pasto's AI from a library of family-friendly dishes and reviewed for a real photo before publishing. Cooking times, costs, and nutrition are estimates — use your judgment in the kitchen.