STT 18: A Bowl of Crispy Chicken, Sticky Soy Glazed Aubergine and a Punchy Cucumber Salad
For a night in on the Couch
Hello and happy Sunday everyone!
This week, I’ve spent a lot of time thinking about weekend cooking – or rather, weekend night cooking, in particular. I don’t know about you, but when Friday rolls around, I often find myself in a limbo of sorts, where I’m craving something bright and punchy, but I don’t want to spend hours in the kitchen, nor do I want takeout. Something special, to mark the end of the week, but not too fussy, you know?
With that in mind, this week’s recipe is crispy gochujang chicken with sticky soy aubergine and cucumber salad with chilli crisp and it ticks all those Friday night boxes. If this sounds fiddly, I assure you, it’s not. Not only does everything come together in under 30 minutes, but you can (and should) make the chicken and the aubergine in the air fryer.
Before we get into it, a word on air fryers – from the convenience, speedy cooking and energy-saving capabilities, there are a million reasons I love using one. It’s no secret that I love mine, which is the new Instant Pot 8L Vortex Dual DrawerAir fryer. The double basket is a game changer because you can cook two different things at two different temperatures at the same time. If your air fryer can only fit one thing at a time, no stress, I would then suggest cooking the aubergine before the chicken and then reheating it to serve. And while you can cook this in the oven, I can confidently say that it is better in the air fryer, due to the nature of its high, intense, dry heat that works well with the coating and glaze.
Now, onto the recipe. This is my riff on Korean-style fried chicken, which I make whenever I’m craving something with loads of flavour and a bit of heat, without much hands-on time. Thanks to my beloved air fryer, this dish also comes together faster than it would take to wait for takeout to arrive… just saying. Crispy chicken in the air fryer might sound impossible, but the trick is to use a wet marinade and then a dry coating. A classic wet batter will drip through the racks and make a mess at the bottom of your air fryer, whereas the addition of dry coating will create these craggy nuggets – which is what will ultimately crisp up so beautifully in the air fryer. The dry coating uses both flour and cornflour to guarantee structure and lightness – and I wouldn’t suggest trying this without the cornflour because flour alone will yield quite a tough texture. You could use potato starch or rice flour, but cornflour is the easiest to get hold of, so no excuses to leave it out.
While the chicken is doing its thing, you can get on with the glaze, which is simply gochujang, honey and rice wine vinegar. If you’re unfamiliar with gochujang, it’s a fermented Korean chilli paste with a spicy, sweet and savoury flavour. It’s easily available in most supermarkets now, but if you can’t get hold of it, sriracha is a good stand-in. Combine the glaze in a bowl big enough to fit the chicken, and once it comes out, toss everything together and serve immediately.
Now, for the aubergine. Because my air fryer has two baskets, I’ll cook the aubergine at the same time, but as I said, you can do the two separately. Believe me when I say this is the best way to cook aubergine. By cutting the aubergine into a fan shape (see my explanation in the recipe below), you’re guaranteed that wonderfully soft, jammy texture and pockets of surface area for flavour to develop as the glaze reduces into a satisfyingly sticky result in a very short cooking time. This glaze is another quick and easy one. You make a cornflour slurry in one bowl and combine soy sauce, ginger and garlic paste, and some sugar in another, mix that all together and blitz in the microwave
In my opinion, what takes this dish from good to great is the final flourish in the form of a cucumber salad. That Logan guy on TikTok was right when he said ‘Sometimes you need to eat an entire cucumber’, so it will be no surprise that this one is insanely moreish. I’ve included the method for the spiralling, which is just a fun way to prep the cucumber, but if this feels like too much work, feel free to slice them thinly or even smash them if you want. The dressing couldn’t be easier – just whisk together some chili crisp, rice wine vinegar and a bit of sugar or honey and pour over the cucumber. Beyond that, all you’ve got to do is try to resist eating the entire salad before everything else is ready.
These portions should feed two perfectly, but if you want to bulk it out further, add a sachet of steamed rice. I love this dish for a Friday date night at home, preferably eaten on the couch, but the chicken is also a great serve as a snack with cold beers if friends are coming over (double the recipe- use both baskets or one large). If you’re feeding kids, again, simply double the amount of chicken and use a mild chilli sauce. There’s nothing this recipe can’t do.
Air Fryer Crispy and Sticky Gochujang Chicken
Serves 2 as part of a small plates dinner or 4 as a snack •
Time: 15 mins prep, 14 mins cooking
Ingredients
300g boneless, skinless chicken thighs
1 tbsp soy sauce
2 tbsp sesame oil
1 tbsp ginger and garlic paste
1 tbsp chili flakes
4 tbsp cornflour, divided
2 tbsp plain flour
2 tbsp gochujang
2 tbsp honey
2 tbsp rice wine vinegar
1 tbsp white sesame seeds (optional)
1 spring onion, finely chopped (optional)
Method
Cut 300g boneless, skinless chicken thighs into large chunks (roughly 4 cm) to prevent them from drying out in the air fryer. In a bowl, mix the chicken with 1 tbsp soy sauce, 2 tbsp sesame oil, 1 tbsp ginger and garlic paste, and 1 tbsp chili flakes. Let it marinate for 5 minutes, ideally 30 minutes to 1 hour.
In a separate bowl, mix 2 tbsp cornflour with 2 tbsp plain flour. Add this mixture to the marinated chicken and stir until it forms a slightly sticky coating. Then, add the remaining 2 tbsp cornflour and toss to mix again. This creates a scraggly, crispy exterior.
Preheat the air fryer to 200°C (400°F). Once hot, add the coated chicken pieces in a single layer. Cook for 14 minutes, shaking the basket halfway through for even crisping.
While the chicken cooks, mix 2 tbsp gochujang, 2 tbsp honey, and 2 tbsp rice wine vinegar in a microwave-safe bowl. Microwave for 15–20 seconds, then stir until smooth and sticky.
Once the chicken is golden and crispy, transfer it to a clean bowl. Pour over the warm gochujang glaze and toss to coat. Serve immediately, garnished with 1 tbsp white sesame seeds and 1 finely chopped spring onion, if using.
Pair with a cucumber salad and sticky aubergines for a full meal.
FAQs
Can I swap the cornflour for something else?
Yes, you can use rice flour or potato starch instead of cornflour. Both will give you that light, crispy texture. I wouldn’t recommend using plain flour on its own though—it tends to make the coating dense and tough rather than crisp and airy.
Can I bake the chicken instead of air frying?
You can, but you won’t get quite the same level of crispiness. If you’re baking, preheat your oven to 220°C (430°F) and place the coated chicken on a wire rack over a baking tray. This helps air circulate around the chicken. Bake for about 20-25 minutes, flipping halfway through, until golden and cooked through.
Can I make this with chicken breast?
You can use chicken breast, but I’d recommend sticking with thighs if possible. Thighs stay juicier in the air fryer, especially with the high heat, whereas breast can dry out more easily. If using breast, try cutting the pieces slightly larger to help retain moisture.
What if I don’t have gochujang?
If you can’t get hold of gochujang, sriracha works as a good alternative. It won’t have the same fermented depth or sweetness, so you might want to add a little extra honey or even a touch of miso if you have it to replicate that savory-sweet balance.
How do I keep the chicken crispy after glazing?
The trick is to glaze the chicken right before serving, but if you need to hold it for a bit, keep the cooked, unglazed chicken warm in the air fryer at 50°C (122°F). It’ll stay hot without overcooking and you can hold it there for about 30 minutes before the texture starts to be affected. When you’re ready, toss it in the glaze and serve.
Alternatively, if the chicken has cooled completely, you can blast it in the air fryer at 220°C (430°F) for 2 minutes to bring back the crispiness before glazing.
Can I make this ahead?
I wouldn’t recommend cooking the chicken fully ahead, but you can definitely marinate the chicken and prep the glaze a day in advance. When you’re ready to eat, all that’s left is to coat, air fry, and glaze.
Is there a way to make it less spicy?
Yes! You can tone down the heat by reducing the chili flakes in the marinade and using a mild chili paste or ketchup mixed with a bit of sriracha in place of gochujang. The honey in the glaze will also help balance out any lingering heat.
Can I make this gluten-free?
Absolutely. Just make sure to use a gluten-free soy sauce (like tamari) and confirm your gochujang is gluten-free—some brands contain wheat, so always check the label. Cornflour, rice flour, and potato starch are naturally gluten-free, so you’re covered there.
Sticky Soy-Ginger Aubergine
A simple yet flavorful dish of air-fried aubergine with a sticky soy-ginger glaze. Perfectly caramelized and served over rice, it’s a quick and satisfying meal or side dish.
Serves 2 • Prep Time: 10 minutes • Cook Time: 18 minutes (air fryer)
Ingredients
1 large aubergine
The Glaze*
3 tablespoons soy sauce
1 tablespoon ginger and garlic paste
4 teaspoons sugar
1 teaspoon cornflour
1 tablespoon water
Neutral Oil, for brushing
Cooked rice, for serving
*If you’d like extra sauce for dipping, double the glaze recipe.
Method
Cut the aubergine in half lengthwise, slicing through the stem. Lay each half flat, flesh side down, on a chopping board. Using a sharp knife, make cuts into the flesh side, spacing them just under 1 cm apart, but stop about 1.5–2 cm from the top near the stem, creating an accordion-like effect. Repeat for the other half.
Preheat the air fryer to 200°C (400°F). Once hot, lightly brush the cut sides of the aubergine with oil and place them flesh side up into the basket of your air fryer. Cook for 18 minutes, shaking the basket halfway through for even crisping.
While the aubergine cooks, prepare the soy-ginger glaze. In a small bowl, mix 1 teaspoon cornflour with 1 tablespoon water to form a slurry. In another bowl, combine 3 tablespoons soy sauce, 1 tablespoon ginger and garlic paste, and 4 teaspoons sugar. Add the slurry to the soy mixture and stir to combine. Microwave the mixture for 30 seconds to 1 minute, until the cornflour is cooked out and the glaze has thickened.
If you’d like extra sauce for dipping, double the glaze recipe.
After about 14 minutes in the air fryer, the aubergine should be lightly golden brown and quite soft. If it’s not there yet—since aubergines vary in size—give it another 3–4 minutes until it softens. Once it’s tender, brush the sticky glaze generously over the cut surfaces and cook for a final 4 minutes, brushing on more glaze 2 times as it finishes..
Remove the aubergine from the air fryer and serve immediately over cooked rice. Drizzle with any remaining glaze for extra flavour.
FAQs
What’s the best type of aubergine to use?
A standard large aubergine (purple globe variety) works perfectly for this recipe because of its size and fleshiness, but you can also use smaller varieties like Japanese or Chinese aubergines. Just adjust the cooking time as they’re thinner and will cook faster, and be sure to use maybe 2-3 vs just one large one.
Can I cook this in the oven instead of an air fryer?
Yes! Preheat your oven to 220°C (430°F) and place the prepared aubergine on a lined baking tray. Bake for about 25–30 minutes, brushing on the glaze in the last 5 minutes, until the flesh is soft and caramelized.
How do I know when the aubergine is cooked?
The aubergine should be tender and jammy inside with a slightly caramelized, sticky glaze on top. A knife should slide easily into the thickest part of the flesh without resistance. If it still feels firm, give it a few more minutes.
Can I make this ahead of time?
Sure, you can prep the glaze and roast the aubergine in advance. If you need to reheat, pop the cooked aubergine back into the air fryer or oven at 180°C (350°F) for about 5 minutes to warm through and revive the texture.
What’s the best oil to use for brushing?
A neutral oil like vegetable or canola works well, but you can use sesame oil if you want an extra hit of flavor. Just be careful with sesame oil as it has a lower smoke point and can burn if used too liberally in the air fryer.
Can I make this dish gluten-free?
Yes! Simply swap the soy sauce for tamari or coconut aminos, both of which are gluten-free. The rest of the ingredients are naturally gluten-free.
Can I serve this with something other than rice?
Definitely! It’s great over noodles, tucked into a wrap with salad, or even served as a side alongside crispy chicken or tofu. You could also serve it with steamed greens or a fresh cucumber salad to balance the richness.
Spiral Cucumber Salad with Chili Crisp Dressing
Serves 2 as part of a small plates dinner or 4 as a side • Time: 10 mins prep
Ingredients
2 small Mediterranean cucumbers
1½ tbsp chili crisp (Lao Gan Ma)
2 tbsp rice wine vinegar
½ tsp sugar or honey
Salt, to taste
1 tbsp white sesame seeds (optional)
1 spring onion, finely chopped (optional)
Method
Place 2 small Mediterranean cucumbers on a cutting board. Position the handles of two wooden spoons on either side of each cucumber to act as a cutting guide. Using a sharp knife, make 45-degree angled cuts about 1 mm apart, slicing down until you hit the wooden spoons. Flip the cucumbers over 180° and make straight cuts, slightly thicker than the first, ensuring the cucumber stays intact. Gently pull the cucumbers apart to reveal a spiral shape.
If spiralizing feels too fussy, you can thinly slice or smash the cucumbers instead
Unravel the cucumbers slightly and place them in a bowl. Lightly sprinkle with a pinch of salt and let them sit for 5 minutes to draw out excess water and enhance flavor.
In a small bowl, mix 1½ tbsp chili crisp, 2 tbsp rice wine vinegar, and ½ tsp sugar or honey until the sugar dissolves.
Spoon the dressing over the cucumbers, ensuring they are well coated. Garnish with 1 tbsp white sesame seeds and 1 finely chopped spring onion, if using. Serve immediately.
FAQs
Can I use a different type of cucumber?
Yes! While small Mediterranean cucumbers are great because of their thin skin and minimal seeds, you can also use Persian or mini cucumbers. If using larger cucumbers like English cucumbers, you may want to use just one, and opt to thinly slice it instead.
Do I have to spiral the cucumbers?
Not at all. The spiral cut is fun and helps the dressing cling to the cucumber, but you can easily thinly slice the cucumbers into rounds or even smash, then roughly chop them for a more rustic texture. Smashing will also help them absorb more dressing.
What’s the best chili crisp to use?
Lao Gan Ma is a classic, but any chili crisp you love will work. If you prefer something less spicy or with a different texture, try using Momofuku’s chili crunch or even homemade chili oil.
Can I make this ahead of time?
This salad is best served fresh since cucumbers release water over time, which can dilute the dressing. If you need to prep in advance, spiral the cucumbers and make the dressing separately, then combine just before serving.
How do I adjust the spice level?
You can easily control the heat by using less chili crisp or opting for a milder brand. If you want more spice, add a drizzle of chili oil or some red pepper flakes to amp it up.
What can I serve this with?
This cucumber salad pairs perfectly with crispy chicken, sticky aubergine, or as a refreshing side to grilled meats. It also works well as part of a small plates dinner or even in a wrap with protein for extra crunch.
Can I make this gluten-free?
Yes! Most chili crisps are naturally gluten-free, but it’s always good to double-check the label. Also, ensure the rice wine vinegar is gluten-free, though most varieties are.
Why do I need to salt the cucumbers?
Salting the cucumbers draws out excess water, making them crisper and helping the dressing cling better. It also enhances their natural flavor. Just be sure to lightly salt—too much can make them overly salty.