You’ll Need
For the Fire Chicken
650g chicken thigh fillets, cut into bite-sized pieces
2 tbsp gochujang
1 tbsp Korean chilli flakes or mild chilli flakes
1 tbsp soy sauce
1 tbsp honey
1 tsp sesame oil
2 garlic cloves, finely grated
1 tsp grated ginger
2 tbsp water
For the Cheese Top
180g low-moisture mozzarella, grated
30g mature cheddar, grated
2 spring onions, finely sliced
1 tsp sesame seeds
Optional but Dangerous
Cooked rice cakes
Extra gochujang
Cooling pickled cucumber
Method
Preheat your air fryer to 195°C.
Mix the gochujang, chilli flakes, soy, honey, sesame oil, garlic, ginger and water.
Coat the chicken thoroughly in the sauce.
Transfer everything to a shallow heatproof dish in a single layer.
Air fry for 10 minutes, stirring halfway.
Stir again and cook for another 5-7 minutes until the sauce is sticky.
Check the largest chicken piece reaches 75°C.
Mix the mozzarella and cheddar and scatter them evenly over the chicken.
Air fry at 200°C for 3-5 minutes until the cheese is bubbling and spotted gold.
Finish with spring onions and sesame seeds and serve immediately.