Description

Sticky-sweet, garlicky Korean-inspired chicken thighs made easy in the air fryer, then tossed in a glossy soy garlic glaze for a weeknight dinner that tastes like a special occasion.

Ingredients

Scale

2 lb bone-in, skin-on chicken thighs (about 6 thighs)

1 tsp kosher salt

1/2 tsp ground black pepper

1 tbsp cornstarch

1 tsp neutral oil (avocado or canola), optional

1/2 cup low-sodium soy sauce

1/3 cup honey

2 tbsp packed light brown sugar

6 cloves garlic, finely minced

1 tbsp fresh ginger, finely grated

1 tbsp rice vinegar

1 tbsp toasted sesame oil

1 tbsp ketchup (optional)

1–2 tsp gochugaru (optional) or 1/2 tsp crushed red pepper flakes (optional)

2 tbsp water

1 1/2 tsp cornstarch + 1 1/2 tbsp water (slurry)

2 tsp toasted sesame seeds, optional

2–3 scallions, thinly sliced, optional

Cook Mode Prevent your screen from going dark

Instructions

1) Pat chicken thighs very dry with paper towels. In a large bowl, season with 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tbsp cornstarch. Toss to coat. Add 1 tsp neutral oil if desired and toss again.

2) Preheat air fryer to 380°F (193°C) for 3–5 minutes (if your model benefits from preheating). Arrange thighs in a single layer, skin-side down.

3) Air fry at 380°F for 10 minutes. Flip skin-side up and air fry 10–12 minutes more, until the thickest part reaches 175°F–185°F. Rest 5 minutes.

4) Make glaze: In a small saucepan over medium heat, combine 1/2 cup soy sauce, 1/3 cup honey, 2 tbsp brown sugar, minced garlic, grated ginger, 1 tbsp rice vinegar, 1 tbsp sesame oil, ketchup (optional), gochugaru (optional), and 2 tbsp water. Simmer 3–5 minutes, stirring often.

5) Whisk together slurry: 1 1/2 tsp cornstarch + 1 1/2 tbsp water. Slowly whisk into simmering sauce. Cook 1–2 minutes until thick and glossy.

6) Toss chicken with glaze in a bowl or brush glaze onto thighs in layers. Garnish with sesame seeds and scallions if using. Serve warm.

Notes

For boneless skinless thighs (2 lb): air fry at 380°F for 12–16 minutes total, flipping halfway, to 170°F–175°F.

For crispest skin, glaze after air frying; serve extra sauce on the side if you want more crunch.

If glaze thickens too much, whisk in 1–2 tbsp water to loosen.

Savory Air Fryer Korean Soy Garlic Chicken Thighs Sticky Sweet Cravings

Juicy air-fried chicken thighs finished with a glossy Korean-inspired soy garlic glaze that’s sticky-sweet, deeply savory, and perfect over rice.

Prep Time: 15 minutes
Cook Time: 25 minutes