Ingredients
For the Chicken:
- 8 bone-in, skin-on chicken thighs *(1.2kg / 2.5 lbs total)*
- 1 tbsp (15ml) olive oil
- 1 tsp (6g) kosher salt
- ½ tsp black pepper
For the Sticky-Sweet Glaze:
- 60ml (¼ cup) soy sauce (or tamari for gluten-free)
- 60ml (¼ cup) honey (or maple syrup for vegan)
- 2 tbsp (30g) brown sugar
- 3 garlic cloves, minced
- 1 tbsp (15g) grated fresh ginger
- 1 tbsp (15ml) rice vinegar
- 1 tsp (5ml) sesame oil
- 1 tsp (3g) cornstarch (mixed with 1 tbsp water)
Optional Garnish:
- Toasted sesame seeds, sliced green onions, red chili flakes
Instructions
- Prep the Chicken
- Pat chicken thighs dry with paper towels. Rub with olive oil, salt, and pepper.
- Air Fry the Chicken
- Preheat air fryer to 200°C (390°F) for 3 minutes.
- Arrange thighs in a single layer, skin-side down. Cook for 12 minutes.
- Flip thighs, cook for 10–12 minutes more until internal temp reaches 75°C (165°F).
- Make the Glaze
- While chicken cooks, combine soy sauce, honey, brown sugar, garlic, ginger, vinegar, and sesame oil in a saucepan. Simmer 3 minutes.
- Stir in cornstarch slurry. Cook 1–2 minutes until thickened.
- Glaze & Crisp
- Brush thighs generously with glaze. Air fry at 200°C (390°F) for 2–3 minutes until sticky and caramelized.
- Serve
- Drizzle with remaining glaze. Garnish and serve immediately
Extra Tips
✨ Extra Crispy Skin: Lightly coat thighs with 1 tsp baking powder before air frying.
✨ Spicy Kick: Add 1 tbsp gochujang or ½ tsp chili flakes to the glaze.
✨ Oven Option: Bake at 220°C (425°F) for 25–30 mins, flipping once.
✨ Dietary Tweaks: Use coconut aminos instead of soy sauce for paleo-friendly version.
FAQ's
Can I use boneless thighs?
Yes! Reduce cooking time by 3–5 minutes.
How to store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 180°C (355°F) for 4–5 minutes.
Is this gluten free?
Yes, if using tamari or coconut aminos.
Why is my glaze not sticky?
Ensure you simmer the glaze until it thickens like syrup. Cornstarch helps
