This isn't truly a recipe, but more of a self-reminder of how well Air Fryer Ssamjang Twice-Fried Korean Chicken turned out tonight. The key part of the recipe was the sauce, noted below and modified.

Active time: 25 minutes per batch (2-3 batches) Serves: 4

• 8 Tbsp. ssamjang (2 Tbsp. gochujang + 2 Tbsp. of ketchup or bean paste)

• 4 Tbsp. honey

• 4 Tbsp. brown sugar

• 2 Tbsp. soy sauce

• 1.5 Tbsp. sesame oil

• .5 Tbsp. Green Sichuan Peppercorn oil

• 2 Tbsp, fresh ginger, grated

• 4 tsp. Fresh garlic, minced

Combine all together, blend until smooth if you want to waste a clean blade. I halved the recipe for Jeremy and I.

For the chicken:
Mix salt, pepper, and 6 Tbsp. of cornstarch or potato starch in a sealable container.

Pat dry chicken thighs, then toss with a small amount of oil.

Put the oiled chicken thighs (skin on is better) into the container with the cornstarch mixture. Shake until well coated.

Preheat air fryer to 375℉. Shake off excess starch and place chicken into the air fryer basket. Air fry for 15 minutes. Flip, air fry for another 7 minutes at 400℉. If you need more time, give a little spray of oil to the chicken and then go another 7 minutes.

Remove, dip into half of the above sauce, then serve with a side of rice.