Hey there, chicken lovers! If you’re looking to add a burst of savory, sweet, and slightly spicy flavors to your dinner routine, the Air Fryer Korean Soy Garlic Chicken Thighs Recipe is an absolute must-try. This dish perfectly balances tender, juicy chicken thighs with a luscious soy garlic glaze that’s been kissed by a hint of honey and a touch of gochujang for just the right amount of kick. Cooking it in the air fryer ensures a crispy outside and a tender, flavorful inside, all without the fuss of frying. It’s quick, easy, and super satisfying—perfect for a cozy weeknight or impressing friends!
Ingredients You’ll Need
This recipe shines because of its simple but powerful ingredients. Each one plays a vital role in creating that harmonious flavor and texture that makes Korean soy garlic chicken so irresistible.
- Bone-in skinless chicken thighs: The star of the show, offering juicy, tender meat that absorbs marinade beautifully.
- Soy sauce: Adds a salty, umami depth that forms the base of the marinade.
- Honey: Sweetens and helps create a glossy, caramelized finish on the chicken.
- Sesame oil: Delivers a subtle nutty aroma and richness.
- Minced garlic: Fresh garlic infuses the dish with its signature pungent, savory flavor.
- Rice vinegar: Brings a sharp and slightly tangy brightness that balances the sweetness.
- Brown sugar: Adds a deeper sweetness and assists in caramelization.
- Grated fresh ginger: Offers a warm, zesty kick that pairs perfectly with garlic.
- Gochujang (Korean chili paste): Provides a subtle heat with a complex, slightly fermented flavor.
- Sesame seeds: Toasted toppings that add texture and a nutty finish.
- Green onions: Bright, fresh, and colorful garnish.
- Cornstarch & water: Used to thicken the marinade into a luscious glaze.
- Olive oil: Helps the chicken brown nicely in the air fryer.
How to Make Air Fryer Korean Soy Garlic Chicken Thighs Recipe
Step 1: Preheat and Prep Your Chicken
Begin by preheating your air fryer to 400°F (200°C) to ensure a perfect crispy texture from the start. Meanwhile, pat the chicken thighs dry to remove any moisture. This small step helps the skin crisp up beautifully in the air fryer.
Step 2: Coat With Olive Oil
Drizzle olive oil over the chicken thighs, massaging it in evenly. This not only assists in browning but also helps the marinade cling better to the meat.
Step 3: Create the Flavorful Marinade
In a separate bowl, whisk together soy sauce, honey, sesame oil, minced garlic, rice vinegar, brown sugar, grated ginger, and gochujang. This blend is what makes this Air Fryer Korean Soy Garlic Chicken Thighs Recipe so unforgettable—sweet, tangy, garlicky, and spicy all at once!
Step 4: Marinate for Maximum Flavor
Pour this gorgeous marinade over your chicken thighs, ensuring every piece gets a thorough bath. Cover the bowl and refrigerate for at least 30 minutes, or up to two hours if you have the time. This lets the chicken soak up all those delicious Korean flavors.
Step 5: Air Fry to Perfection
Once marinated, place the chicken thighs in the air fryer basket in a single layer, setting the temperature again to 400°F (200°C). Cook for 20 to 25 minutes, flipping halfway through to get an even golden crust. Use a meat thermometer to check that the internal temperature reaches 165°F (74°C)—safety first but don’t overcook them!
Step 6: Whip Up the Glaze
While the chicken cooks, mix cornstarch and water until smooth. Simmer the leftover marinade in a saucepan, then stir in your cornstarch slurry. Keep stirring until the mixture thickens into a rich, silky glaze. This glaze transforms the chicken from delicious to downright irresistible.
Step 7: Glaze and Garnish
Plate your cooked chicken thighs, then generously drizzle the thickened glaze over them. Sprinkle toasted sesame seeds and chopped green onions for added crunch, flavor, and that perfect pop of color. Now it’s time to dive into this incredible Air Fryer Korean Soy Garlic Chicken Thighs Recipe experience!
How to Serve Air Fryer Korean Soy Garlic Chicken Thighs Recipe
Garnishes
Don’t underestimate the power of a simple garnish! Sesame seeds add delightful crunch, while chopped green onions bring freshness and a burst of vibrant green that brightens the dish visually and in taste.
Side Dishes
This chicken pairs wonderfully with steamed jasmine rice for a classic combo, but feel free to get creative with sautéed greens, kimchi for that traditional Korean punch, or even roasted sweet potatoes to add a hearty touch.
Creative Ways to Present
Want to impress? Serve the chicken atop a bed of fluffy rice noodles tossed in a mild soy-sesame dressing, or build a Korean-inspired bowl with pickled veggies and crunchy cucumbers. The versatility of this recipe means presentation can be as casual or elegant as you like!
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully in an airtight container in the fridge for up to 3 days. The flavors actually continue to meld nicely, making the next day’s meal even tastier.
Freezing
If you want to stash some for later, freeze the cooked chicken in an airtight container or freezer bag for up to 2 months. Just make sure to label it so you remember all the deliciousness inside!
Reheating
To reheat, pop the chicken back into the air fryer at 350°F (175°C) for about 5-7 minutes, until warmed through and crispy again. Avoid microwaving if you want to keep that perfect crisp texture.
FAQs
Can I use boneless chicken thighs instead of bone-in?
Absolutely! Boneless thighs cook a little faster and are easier to eat, but bone-in chicken tends to have slightly juicier, more flavorful meat. Just adjust cook time accordingly.
What if I don’t have an air fryer?
No worries! You can bake the chicken in a preheated oven at 425°F (220°C) for around 25-30 minutes or until cooked through and crispy, flipping halfway.
Is gochujang necessary?
Gochujang brings that distinct Korean spice and depth, but if you don’t have it, you can substitute with a mix of chili paste or sriracha and a bit of miso for umami, though the flavor will vary slightly.
Can this recipe be made gluten-free?
Yes! Just ensure your soy sauce is gluten-free (tamari is a great option) and double-check other ingredients for hidden gluten.
How long should I marinate the chicken?
For best flavor, marinate at least 30 minutes. If you have the time, 1-2 hours or even overnight helps the chicken soak up maximum deliciousness.
Final Thoughts
I can’t recommend this Air Fryer Korean Soy Garlic Chicken Thighs Recipe enough. It’s one of those meals that feels special yet comes together quickly, bursting with flavors that’ll keep you coming back for more. Whether you’re a weekday warrior or weekend chef, give this recipe a go—your taste buds will thank you!
Print
Air Fryer Korean Soy Garlic Chicken Thighs Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 20m
- Total Time: 0h 35m
- Yield: 4 servings
- Category: Dinner
- Method: Air Frying
- Cuisine: Korean
Description
This Air Fryer Korean Soy Garlic Chicken Thighs recipe delivers a flavorful and juicy chicken dish with a perfect balance of savory, sweet, and spicy notes. Marinated in a fragrant mix of soy sauce, garlic, ginger, and Korean chili paste, then cooked to crispy perfection in the air fryer, this dish is garnished with toasted sesame seeds and fresh green onions for an authentic Korean-inspired meal that’s quick and easy to prepare.
Ingredients
Chicken
- 4 bone-in skinless chicken thighs
- 1 teaspoon olive oil
Marinade & Glaze
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 2 teaspoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon grated fresh ginger
- 1 teaspoon gochujang (Korean chili paste)
- 1 teaspoon cornstarch
- 1 tablespoon water
Garnish
- 1 tablespoon sesame seeds
- 2 tablespoons green onions, chopped
Instructions
- Preheat the air fryer: Preheat your air fryer to 400°F (200°C) for 5 minutes to ensure it is evenly heated and ready for cooking the chicken thighs.
- Prepare the chicken: Pat the chicken thighs dry using paper towels to remove excess moisture, which helps achieve a crispier exterior.
- Oil the chicken: Place the chicken thighs in a bowl and drizzle with olive oil, then massage to evenly coat each piece for better browning.
- Make the marinade: In a separate bowl, combine soy sauce, honey, sesame oil, minced garlic, rice vinegar, brown sugar, grated ginger, and gochujang. Whisk until smooth and well blended.
- Marinate the chicken: Pour the marinade over the chicken thighs, ensuring each piece is thoroughly coated. Cover with plastic wrap and refrigerate for at least 30 minutes, up to 2 hours for more intense flavor.
- Prepare for cooking: Remove chicken from the marinade, discarding any leftover marinade, and place the thighs in the air fryer basket in a single layer.
- Cook the chicken: Set the air fryer temperature to 400°F (200°C) and cook the chicken for 20-25 minutes, flipping halfway through to ensure even cooking. Check for doneness with a meat thermometer; chicken should reach 165°F (74°C) internally.
- Make the glaze: While the chicken cooks, mix cornstarch and water in a small bowl until smooth. Transfer remaining marinade to a saucepan, bring to a simmer over medium heat, then add cornstarch mixture. Stir constantly until the glaze thickens.
- Finish and serve: Remove cooked chicken from the air fryer and plate it. Drizzle the thickened soy garlic glaze over the chicken and garnish with sesame seeds and chopped green onions for a delicious presentation.
- Enjoy immediately: Serve your flavorful Korean soy garlic chicken thighs hot with your favorite side dishes.
Notes
- For extra crispy skin, ensure the chicken thighs are patted completely dry before applying olive oil.
- The marinade time can be extended up to 2 hours for more depth of flavor, but avoid marinating for too long to prevent the chicken from becoming too salty.
- Gochujang can be adjusted based on your preferred spice level; use less for milder heat.
- If you don’t have an air fryer, you can also bake the chicken in a preheated oven at 400°F (200°C) for about 25-30 minutes, flipping halfway.
- Serve with steamed rice, sautéed vegetables, or a fresh salad to complete the meal.
