These Air Fryer Korean Soy Garlic Chicken Thighs are the perfect combination of crispy skin, tender meat, and bold flavors. Coated in a sweet and savory soy garlic glaze, they’re a healthier alternative to deep-fried chicken, but just as delicious! The air fryer makes them extra crispy without the need for a lot of oil. Serve with steamed rice and vegetables for a complete meal.
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Why You’ll Love These Air Fryer Korean Soy Garlic Chicken Thighs
- Crispy and juicy: The air fryer creates crispy skin while keeping the chicken juicy inside.
- Bold and flavorful glaze: A sticky, sweet, and savory soy garlic glaze with a hint of spice.
- Quick and easy: Ready in under 30 minutes, making it perfect for busy weeknights.
- Healthier than frying: Less oil but still packed with flavor and texture.
Ingredients for Air Fryer Korean Soy Garlic Chicken Thighs
For the Chicken:
- 4 boneless, skinless chicken thighs
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon cornstarch (for crispiness)
For the Soy Garlic Glaze:
- ¼ cup soy sauce
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- ½ teaspoon red pepper flakes (optional, for spice)
- 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)
- 1 teaspoon sesame oil
For Garnish:
- 1 teaspoon sesame seeds
- 2 green onions, sliced
Tools You’ll Need:
- Air fryer
- Mixing bowls
- Saucepan
- Whisk
- Tongs
How to Make Air Fryer Korean Soy Garlic Chicken Thighs
Step 1: Marinate the Chicken
- In a bowl, mix the soy sauce, sesame oil, salt, black pepper, garlic powder, and onion powder.
- Add the chicken thighs and coat them evenly with the marinade. Let them marinate for 10-15 minutes.
- Sprinkle the cornstarch over the chicken thighs and toss to coat evenly. This helps achieve a crispy texture when cooking.
Step 2: Air Fry the Chicken
- Preheat the air fryer to 375°F (190°C) for 3 minutes.
- Place the marinated chicken thighs in the air fryer basket in a single layer.
- Cook for 12-14 minutes, flipping halfway through, until the chicken is golden brown and crispy.
Step 3: Make the Soy Garlic Glaze
- In a small saucepan, combine the soy sauce, honey, brown sugar, garlic, ginger, and red pepper flakes (if using).
- Bring the mixture to a simmer over medium heat, stirring occasionally.
- Stir in the cornstarch slurry (cornstarch mixed with water) and cook for 1-2 minutes, or until the glaze thickens.
- Remove from heat and stir in the sesame oil.
Step 4: Toss and Serve
- Once the chicken is cooked, remove it from the air fryer and toss it in the prepared soy garlic glaze until well-coated.
- Garnish with sesame seeds and sliced green onions.
- Serve warm with steamed rice and vegetables for a complete meal.
Serving Suggestions
- Pair with steamed white or brown rice for a filling meal.
- Serve with a side of kimchi or pickled vegetables for an extra burst of flavor.
- Add a fresh salad with sesame dressing to balance the richness of the dish.
Tips for the Best Korean Soy Garlic Chicken Thighs
- For extra crispiness, use skin-on chicken thighs if you prefer. Just make sure to adjust the cooking time slightly for even crisping.
- Don’t overcrowd the air fryer basket. Cook in batches if necessary to ensure the chicken crisps up evenly.
- You can adjust the sweetness of the glaze by adding more or less honey and brown sugar to taste.
- For a spicy kick, add more red pepper flakes or a tablespoon of gochujang (Korean chili paste) to the glaze.
Storage and Reheating Instructions
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- To reheat, use the air fryer at 350°F (175°C) for 5-7 minutes to retain the crispy texture.
- Avoid microwaving, as it can make the chicken less crispy.
Frequently Asked Questions (FAQ)
Can I use chicken breasts instead of thighs? Yes, you can substitute chicken breasts, but adjust the cooking time to 10-12 minutes, as breasts cook faster than thighs.
Can I make the glaze spicier? Yes! You can add extra red pepper flakes or even some gochujang (Korean chili paste) to the glaze for more heat.
Can I cook this without an air fryer? Yes! You can bake the chicken in the oven at 400°F (200°C) for 20-25 minutes, flipping halfway through.
Conclusion: Crispy, Juicy, and Full of Flavor
These Air Fryer Korean Soy Garlic Chicken Thighs are a delicious, healthier alternative to deep-frying, yet still packed with bold Korean flavors. Crispy on the outside, juicy on the inside, and covered in a rich soy garlic glaze, this dish is sure to become a favorite in your weekly dinner rotation!
Preparation Time: 10 minutes
Cooking Time: 15-18 minutes
Cuisine: Korean-Inspired
Nutritional Information (per serving)
Calories: 320
Protein: 28g
Carbohydrates: 18g
Fat: 15g
Fiber: 1g
Enjoy these flavorful, crispy, and saucy Air Fryer Korean Soy Garlic Chicken Thighs!
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Air Fryer Korean Soy Garlic Chicken Thighs
- Total Time: 0 hours
Description
These Air Fryer Korean Soy Garlic Chicken Thighs are the perfect combination of crispy skin, tender meat, and bold flavors. Coated in a sweet and savory soy garlic glaze, they’re a healthier alternative to deep-fried chicken, but just as delicious! The air fryer makes them extra crispy without the need for a lot of oil. Serve with steamed rice and vegetables for a complete meal.
Subscribe to our newsletter to get more mouthwatering recipes like this delivered straight to your inbox!
Ingredients
For the Chicken:
- 4 boneless, skinless chicken thighs
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon cornstarch (for crispiness)
For the Soy Garlic Glaze:
- ¼ cup soy sauce
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- ½ teaspoon red pepper flakes (optional, for spice)
- 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)
- 1 teaspoon sesame oil
For Garnish:
- 1 teaspoon sesame seeds
- 2 green onions, sliced
Instructions
Step 1: Marinate the Chicken
- In a bowl, mix the soy sauce, sesame oil, salt, black pepper, garlic powder, and onion powder.
- Add the chicken thighs and coat them evenly with the marinade. Let them marinate for 10-15 minutes.
- Sprinkle the cornstarch over the chicken thighs and toss to coat evenly. This helps achieve a crispy texture when cooking.
Step 2: Air Fry the Chicken
- Preheat the air fryer to 375°F (190°C) for 3 minutes.
- Place the marinated chicken thighs in the air fryer basket in a single layer.
- Cook for 12-14 minutes, flipping halfway through, until the chicken is golden brown and crispy.
Step 3: Make the Soy Garlic Glaze
- In a small saucepan, combine the soy sauce, honey, brown sugar, garlic, ginger, and red pepper flakes (if using).
- Bring the mixture to a simmer over medium heat, stirring occasionally.
- Stir in the cornstarch slurry (cornstarch mixed with water) and cook for 1-2 minutes, or until the glaze thickens.
- Remove from heat and stir in the sesame oil.
Step 4: Toss and Serve
- Once the chicken is cooked, remove it from the air fryer and toss it in the prepared soy garlic glaze until well-coated.
- Garnish with sesame seeds and sliced green onions.
- Serve warm with steamed rice and vegetables for a complete meal.
Notes
- For extra crispiness, use skin-on chicken thighs if you prefer. Just make sure to adjust the cooking time slightly for even crisping.
- Don’t overcrowd the air fryer basket. Cook in batches if necessary to ensure the chicken crisps up evenly.
- You can adjust the sweetness of the glaze by adding more or less honey and brown sugar to taste.
- For a spicy kick, add more red pepper flakes or a tablespoon of gochujang (Korean chili paste) to the glaze.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Cuisine: Korean-Inspired
