Description
A perfect weeknight or weekend dinner, this Air Fryer Korean Soy Garlic Chicken Thigh is tender, juicy, and coated in a sweet-savory garlic glaze. Inspired by traditional Korean flavors, it’s quick to make and full of bold taste that everyone will love.
Ingredients
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4–6 boneless, skinless chicken thighs
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3 tablespoons soy sauce
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2 tablespoons honey
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2 tablespoons brown sugar
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1 tablespoon sesame oil
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4 garlic cloves, minced
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1 teaspoon ginger, grated
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1 teaspoon black pepper
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1/2 teaspoon crushed red pepper flakes (optional)
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2 teaspoons cornstarch
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1 tablespoon water
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1 tablespoon sesame seeds (for garnish)
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2 green onions, sliced (for garnish)
Instructions
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In a medium bowl, whisk together soy sauce, honey, brown sugar, sesame oil, garlic, ginger, black pepper, and red pepper flakes if using.
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Add chicken thighs to the marinade, coat evenly, and refrigerate for 30 minutes to 2 hours.
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Preheat air fryer to 380°F (193°C) for 5 minutes.
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Arrange chicken in a single layer in the air fryer basket and cook for 15 minutes, flipping halfway through, until internal temperature reaches 165°F (74°C).
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Mix cornstarch with water to create a slurry. Heat remaining marinade in a small saucepan, add slurry, and stir until thickened into a glossy glaze.
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Brush the glaze over the cooked chicken and return to the air fryer for 2–3 minutes to set the glaze.
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Garnish with sesame seeds and green onions. Serve with rice or vegetables.
Notes
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Adjust sweetness and spice to taste.
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Do not overcrowd the air fryer basket for even cooking.
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Marinate longer for deeper flavor.
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Reheat leftovers in the air fryer to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes