Description
Air Fryer Korean Soy Garlic Chicken Thighs are juicy, flavorful, and crispy chicken thighs marinated in a sweet-savory soy garlic sauce and air-fried to perfection for a healthier take on a Korean classic.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp honey
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 1 tbsp water (for slurry)
- 1 tsp sesame seeds (optional for garnish)
- 1 green onion, chopped (optional for garnish)
Instructions
- In a bowl, mix soy sauce, brown sugar, honey, sesame oil, garlic, ginger, and rice vinegar to create the marinade.
- Add chicken thighs to a ziplock bag or bowl and pour in the marinade. Refrigerate and marinate for at least 30 minutes (up to overnight for more flavor).
- Preheat air fryer to 380°F (193°C).
- Place chicken thighs in a single layer in the air fryer basket. Cook for 10 minutes, flip, and cook for another 8–10 minutes until fully cooked and crispy.
- While the chicken is cooking, pour remaining marinade into a small saucepan. Bring to a simmer.
- Mix cornstarch and water into a slurry and stir into the sauce. Cook until thickened, about 2–3 minutes.
- Brush thickened sauce over the cooked chicken thighs or toss to coat.
- Garnish with sesame seeds and green onions if desired. Serve hot.
Notes
- Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Use skin-on thighs for extra crispiness if preferred.
- This dish pairs well with steamed rice or a fresh cucumber salad.
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 250
- Sugar: 7g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 95mg