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Air Fryer Korean Soy Garlic Chicken Thighs

Air Fryer Korean Soy Garlic Chicken Thighs

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Why You’ll Love This Recipe

Air Fryer Korean Soy Garlic Chicken Thighs are a savory, flavorful dish with crispy skin and tender meat, all coated in a sticky soy garlic glaze. Made easily in the air fryer, this recipe brings bold Korean flavors with minimal effort, perfect for busy weeknights or satisfying a takeout craving at home.

ingredients

Air Fryer Korean Soy Garlic Chicken Thighs this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken thighs (bone-in, skin-on recommended)soy saucegarlic (minced)ginger (grated)honeybrown sugarsesame oilrice vinegarcornstarchblack pepperscallionssesame seeds (for garnish)

directions

Preheat your air fryer to 380°F (193°C) for 3-5 minutes.

Pat the chicken thighs dry with paper towels and season lightly with black pepper.

Place the thighs skin-side down in the air fryer basket and cook for 10 minutes.

Flip the chicken and cook for an additional 10-12 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy.

While the chicken is cooking, prepare the sauce: in a saucepan over medium heat, combine soy sauce, garlic, ginger, honey, brown sugar, sesame oil, and rice vinegar. Simmer until slightly thickened.

Mix cornstarch with a splash of water and stir into the sauce. Cook until it reaches a glaze consistency.

Toss the cooked chicken in the soy garlic glaze until fully coated.

Garnish with chopped scallions and sesame seeds before serving.

Servings and timing

This recipe serves 4 people.Preparation time: 10 minutesCooking time: 20-22 minutesSauce preparation: 5-7 minutesTotal time: 35-40 minutes

Variations

Use boneless thighs or chicken wings for a different cut.

Add chili flakes or gochujang for a spicy kick.

Serve over steamed rice or with stir-fried vegetables for a full meal.

Top with crushed peanuts for added texture.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.Reheat in the air fryer at 350°F for 5-6 minutes or in the microwave for 1-2 minutes.For longer storage, freeze glazed chicken for up to 2 months and reheat in the air fryer after thawing.

Air Fryer Korean Soy Garlic Chicken Thighs

FAQs

Can I use boneless chicken?

Yes, boneless thighs cook faster. Reduce cooking time by 3-5 minutes.

Is the glaze very sweet?

It’s a balanced sweet-savory sauce. Adjust the honey or sugar to your taste.

Can I double the sauce?

Absolutely, it’s great drizzled over rice or veggies.

What if I don’t have an air fryer?

You can bake the thighs at 400°F for 30-35 minutes or until crispy.

Is this recipe gluten-free?

Use tamari instead of soy sauce for a gluten-free version.

How do I know the chicken is cooked?

Use a meat thermometer; it should read 165°F (74°C) at the thickest part.

Can I prep ahead?

Yes, marinate the chicken and make the sauce up to 24 hours in advance.

What sides go well with this?

Steamed rice, kimchi, sautéed greens, or pickled vegetables work beautifully.

Can I make this spicier?

Add gochujang or sriracha to the glaze for heat.

Will the skin stay crispy?

Yes, especially if served immediately after tossing in the glaze.

Conclusion

Air Fryer Korean Soy Garlic Chicken Thighs offer a quick, flavor-packed meal with minimal cleanup. With a crispy texture and a sticky, umami-rich glaze, they’re sure to become a go-to dish for family dinners or casual entertaining.

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Air Fryer Korean Soy Garlic Chicken Thighs

Air Fryer Korean Soy Garlic Chicken Thighs

  • Author: simplemealsbykim
  • Prep Time: 10 mins
  • Cook Time: 18–20 mins
  • Total Time: 40 mins (includes marinating)
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Air Fryer
  • Cuisine: Korean
  • Diet: Low Fat
Print Recipe

Description

Juicy and flavorful Korean-style soy garlic chicken thighs, air-fried to crispy perfection—sweet, savory, and easy to make.

Ingredients

  • 4 boneless, skin-on chicken thighs (about 1.5 lbs)
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 4 garlic cloves, minced
  • 1 tsp grated ginger
  • ½ tsp black pepper
  • 1 tsp cornstarch (optional, for thicker sauce)
  • 1 tbsp water
  • 1 tsp sesame seeds (for garnish)
  • 2 scallions, sliced (for garnish)

Instructions

  1. In a bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger and pepper.
  2. Pat chicken thighs dry and place in a resealable bag or shallow dish. Pour half the marinade over chicken; reserve the rest.
  3. Marinate chicken for at least 30 minutes or up to 4 hours in the refrigerator.
  4. Preheat air fryer to 380°F (190°C) for 5 minutes.
  5. Place chicken thighs skin-side down in the air fryer basket in a single layer. Cook for 10 minutes.
  6. Flip thighs, brush with reserved marinade, and cook another 8–10 minutes until internal temperature reaches 165°F (74°C) and skin is crispy.
  7. Optional: In a small saucepan, combine remaining marinade, cornstarch, and water. Bring to a simmer until thickened, then brush over cooked chicken.
  8. Garnish with sesame seeds and scallions. Serve hot.

Notes

  • Adjust honey and sugar to taste for more or less sweetness.
  • Using skin-on thighs gives crispier results, but skinless can also be used.
  • Marinating longer enhances flavor; you can marinate overnight.
  • Check air fryer model for recommended guidance on layering—avoid overcrowding for even cooking.