Air Fryer Korean Chicken Thighs with Cucumber Kimchi Salad

Name: Air Fryer Korean Chicken Thighs with Cucumber Kimchi Salad
Total time: 25 min
Yield: 4 servings
Cuisine: korean
Ingredients: 1.5 lb boneless skinless chicken thighs; 3 tbsp tamari (gluten-free soy sauce); 1 tbsp gochujang paste (gluten-free certified); 2 tbsp honey; 2 tsp sesame oil; 1 tsp garlic powder; 1 whole English cucumber; 2 tbsp rice vinegar; 0.5 tsp crushed red pepper flakes; 1 tsp granulated sugar; 1 tsp salt; 4 pouches white rice (instant or microwavable pouches); 3 stalks green onions; 1 tsp sesame seeds

⏱ 25 min

🍽 Serves 4

≈ $10.20 ($2.55/serving)

novice

Why this fits a family on a budget

Bone-in chicken thighs are one of the most budget-friendly proteins available, keeping this meal around $1.02 per serving and well under the $3 target. The air fryer delivers caramelized results in about 15 minutes with zero technical skill required, making it perfect for a busy weeknight.

Ingredients

• 1.5 lb boneless skinless chicken thighs

• 3 tbsp tamari (gluten-free soy sauce)

• 1 tbsp gochujang paste (gluten-free certified)

• 2 tbsp honey

• 2 tsp sesame oil

• 1 tsp garlic powder

• 1 whole English cucumber

• 2 tbsp rice vinegar

• 0.5 tsp crushed red pepper flakes

• 1 tsp granulated sugar

• 1 tsp salt

• 4 pouches white rice (instant or microwavable pouches)

• 3 stalks green onions

• 1 tsp sesame seeds

Instructions

1. Preheat the air fryer to 400°F for 3 minutes.

2. In a medium bowl, whisk together the tamari, gochujang, honey, sesame oil, and garlic powder until well combined.

3. Pat the chicken thighs dry with paper towels, then add them to the bowl and toss to coat each piece thoroughly in the marinade.

4. Place the chicken thighs in a single layer in the air fryer basket, making sure they do not overlap. Cook at 400°F for 14 to 16 minutes, flipping once at the 8-minute mark, until the chicken is deep golden-brown and caramelized on the outside.

5. The chicken is done when the thickest part reads 165°F on a meat thermometer or the juices run clear when pierced with a fork.

6. While chicken cooks, thinly slice the cucumber into rounds and place in a bowl. Add rice vinegar, red pepper flakes, sugar, and 0.5 tsp salt. Toss well and let sit for at least 5 minutes so the cucumbers soften slightly and absorb the dressing.

7. Microwave the rice pouches according to package directions, about 90 seconds each.

8. Slice the green onions thinly.

9. Divide rice among 4 plates. Place one or two chicken thighs alongside the rice and spoon the cucumber salad next to it. Garnish everything with green onions and sesame seeds before serving.

Contains: soy, sesame. Always double-check labels for your household's allergies.

Cost is a national-average estimate and varies by store and region.

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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.

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