Air-Fried Spatchcocked Gochujang Chicken

Instructions

• 1

  To make the gochujang paste, whisk together the gochujang, honey, ginger, soy sauce and oil in a small bowl. Set aside.

• 2

  Insert the wire rack into position 7. Set the oven to Air Fry, Super Convection, 300°F, for 1 hour, enable Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.

• 3

  Using sharp kitchen shears, cut along each side of the chicken backbone, remove and discard. Open out the chicken, skin-side up and apply firm pressure on the breastbone to flatten. Brush the gochujang paste all over the chicken. Place the chicken, skin-side up in a 12-inch cast iron skillet.

• 4

  Place the yellow onion, garlic, kimchi and oil in a bowl and toss to combine. Spread the vegetables around the chicken.

• 5

  Once preheated, place the skillet in the oven with the legs facing the right side of the oven and air fry for 1 hour. When the Rotate Remind signals, baste the chicken with the juices in the skillet and rotate the skillet.

• 6

  The chicken should be golden and cooked through when a meat thermometer inserted into the thickest part of the thigh, away from the bone, reads a minimum of 165°F. If not, air fry it a little longer.

• 7

  Remove the chicken from the skillet and set aside in a warm place, covered, to rest for 10 minutes. Meanwhile, continue to the next step.

• 8

  Place the skillet over medium heat. Mash the garlic with a fork, then simmer briefly, stirring the roasting juices until emulsified.

• 9

  Cut the chicken into serving pieces. Spoon over some of the sauce and garnish with the green onions. Serve with the remaining sauce and steamed rice.