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recipe air fryer korean soy garlic chicken thighs
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: General
Description
These Air Fryer Korean Soy Garlic Chicken Thighs are crispy and coated in a sweet, savory, and slightly spicy glaze. This recipe delivers restaurant-quality flavor in under 30 minutes.
Ingredients
Scale
- 0.8 kg chicken thighs, bone-in, skin-on
- 60 ml low-sodium soy sauce
- 30 ml gochujang (Korean red pepper paste)
- 30 ml honey
- 15 ml toasted sesame oil
- 15 ml rice vinegar
- 1 Tbsp freshly grated ginger
- 4 cloves garlic, minced
- 2g black pepper
- 8g toasted sesame seeds
- 2 scallions, thinly sliced
- 30 ml gochujang-honey glaze (1 Tbsp gochujang + 1 Tbsp honey)
Instructions
- Prepare Marinade: Whisk together soy sauce, gochujang, honey, sesame oil, rice vinegar, ginger, garlic, and pepper.
- Marinate Chicken: Coat chicken thighs in marinade; refrigerate for 30 minutes to 4 hours.
- Preheat Air Fryer: Preheat air fryer to 200°C (390°F) for 3 minutes.
- Air Fry Chicken: Arrange chicken in a single layer, skin-side up; air fry for 12 minutes.
- Glaze and Flip: Brush with glaze, flip, and brush again.
- Finish Air Frying: Continue air frying for 8-10 minutes, until cooked through.
- Rest and Serve: Let rest for 5 minutes before serving.
Notes
Pat chicken dry before marinating for crispier skin. Avoid overcrowding the air fryer basket.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Poultry
- Method: Air Fryer
- Cuisine: Korean
Nutrition
- Serving Size: 2 thighs
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg