One Pan Air Fryer Gochujang Chicken and Potatoes

Smash and finely chop the garlic.

Thinly slice the green onions, separating the white parts for the marinade and the green parts for garnish.

In a large bowl, combine Korean chili pepper flakes, garlic powder, sugar, gochujang, soy sauce, oyster sauce, mirin, lemon juice, sesame oil, olive oil, minced garlic, the white parts of the green onions, and black pepper to create the marinade.

Add the chicken thighs to the marinade and mix thoroughly until well-coated.

Cover the bowl and refrigerate for at least 10 minutes.

Peel and cut the potatoes into small, bite-sized pieces.

Toss the potatoes with olive oil and salt in a mixing bowl.

Spread the seasoned potatoes evenly in the air fryer basket.

Place the marinated chicken on top of the potatoes, skin-side down.

Cook at 190°C (375°F) for 15 minutes.

After 15 minutes, flip the chicken pieces.

Cook for another 10 minutes at 180°C (360°F) until the chicken is fully cooked.

Arrange the cooked chicken and potatoes on a plate. Serve with steamed vegetables on the side if desired.

Garnish with the green parts of the sliced green onions and serve.