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Air Fryer Korean Soy Garlic Chicken Thighs

air fryer Korean soy garlic chicken thighs - featured image
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Juicy, crispy chicken thighs coated in a sticky, savory-sweet Korean soy garlic glaze—all made effortlessly in the air fryer. This easy weeknight recipe delivers bold flavor and restaurant-quality results with minimal clean-up.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 lbs)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon neutral oil (canola or avocado)
  • 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
  • 2 tablespoons honey (or brown sugar)
  • 1 tablespoon rice vinegar (or apple cider vinegar)
  • 1 tablespoon toasted sesame oil
  • 4 cloves garlic, minced (about 1 tablespoon)
  • 1-inch piece fresh ginger, grated (about 1 teaspoon, or 1/2 teaspoon ground ginger)
  • 1 teaspoon gochugaru (Korean chili flakes, optional)
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon cornstarch
  • 2 teaspoons water
  • Toasted sesame seeds (optional, for garnish)
  • Sliced green onions (optional, for garnish)
  • Thinly sliced red chili or extra gochugaru (optional, for garnish)

Instructions

  1. Pat chicken thighs dry with paper towels. Sprinkle both sides with salt and black pepper.
  2. In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, gochugaru (if using), and black pepper until honey dissolves.
  3. Place chicken thighs in a large bowl or zip-top bag. Pour marinade over, turning to coat. Reserve 2 tablespoons of marinade for glaze. Marinate for 10-15 minutes (or up to 2 hours in the fridge).
  4. Preheat air fryer to 380°F for 3 minutes.
  5. Lightly oil the air fryer basket. Arrange thighs skin-side down in a single layer. Air fry for 12 minutes, flip, then cook skin-side up for another 8-10 minutes, or until golden, crispy, and internal temp reaches 170°F.
  6. While chicken cooks, pour reserved marinade into a small saucepan. Bring to a boil, reduce to simmer, and whisk in cornstarch slurry (cornstarch mixed with water). Simmer 1-2 minutes until thickened and glossy.
  7. Brush or spoon hot glaze over cooked chicken thighs. Sprinkle with sesame seeds, green onions, and chili if desired. For extra sticky skin, return glazed thighs to air fryer for 1-2 minutes.
  8. Serve hot with your favorite sides.

Notes

For best results, use bone-in, skin-on thighs and pat them dry before cooking. Don’t overcrowd the air fryer basket for maximum crispiness. The glaze should always be boiled before serving for food safety. To make gluten-free, use tamari instead of soy sauce. Adjust spice level by omitting or increasing gochugaru. Leftovers reheat well in the air fryer.

Nutrition

Keywords: air fryer, Korean chicken, soy garlic, chicken thighs, easy dinner, gluten-free option, crispy chicken, Asian, weeknight meal

Find it online: https://magnetmeal.com/air-fryer-korean-soy-garlic-chicken-thighs-best-easy-recipe/