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
Scale
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.
