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