Air Fryer Asian-Glazed Chicken Thighs

April 29, 2020

Air Fryer Asian-Glazed Chicken Thighs

Chicken thighs marinated in a soy-based sauce, air-fried until cooked through, then finished with a spoonful of the same sauce, reduced to a glossy glaze. Garlic, ginger, honey and a little balsamic vinegar carry the flavor, sriracha adds a mild kick, and sliced scallion goes over the top at the end.

Thighs hold up better than breast meat here — they stay juicy through the short, hot cook instead of drying out, and the marinade has more fat to cling to. The glaze is what makes the dish work: the marinade is split in two before the chicken ever touches it, so half goes on the meat and half stays untouched in the fridge, ready to be simmered down into a thick, spoonable glaze with no risk from raw chicken juices.

“Asian-glazed” is a loose label rather than a claim to any one cuisine. This is an American home-cook recipe built on a soy sauce base, with balsamic vinegar standing in for rice vinegar or mirin — the kind of quick, air-fryer-friendly dinner that spread through food blogs once countertop air fryers became a kitchen staple.

It comes together fast on a weeknight if the chicken has had a couple of hours in the marinade beforehand. Serve it over rice, with the glaze spooned on top and the scallions scattered over everything.

Ingredients

Serves 4

The chicken

900 g chicken thighs, boneless, skinless, fat trimmed (about 8 thighs)

The sauce

60 ml low-sodium soy sauce
37 ml balsamic vinegar
1 tbsp honey
3 garlic cloves, crushed
1 tsp sriracha (or ¼ tsp red pepper flakes)
1 tsp fresh ginger, grated
1 scallion, green part only, sliced

Directions

The sauce

Whisk the soy sauce, balsamic vinegar, honey, crushed garlic, sriracha and ginger together in a bowl until combined.

The chicken

Split the mixture in half. Pour one half over the chicken thighs and turn them so every piece is coated, then cover and refrigerate for at least 2 hours, or overnight. Set the other half aside in a covered container, untouched by the raw chicken — this is what becomes the glaze.

Heat the air fryer to 400°F (205°C). Lift the thighs out of the marinade, letting the excess drip off, and discard whatever is left behind. Arrange the chicken in a single layer in the basket, cooking in batches if it doesn’t all fit without crowding.

Air-fry for about 14 minutes, flipping the thighs halfway through, until they’re cooked through and reach 165°F (74°C) at the thickest point.

To serve

While the chicken cooks, pour the reserved sauce into a small saucepan and simmer over medium-low heat for a minute or two, until it thickens slightly and turns glossy.

Spoon the glaze over the chicken and scatter the sliced scallion on top before serving.

Notes

Stickier, teriyaki-style glaze: double the honey and use rice vinegar instead of balsamic; stir in ½ tsp sesame oil.
Skip the marinating time: season the thighs with salt and pepper and air-fry as above, then make the glaze fresh — simmer the same sauce ingredients, thicken with ½ tsp arrowroot, and toss the cooked thighs in it.
Bone-in, skin-on thighs: work at the same 400°F (205°C); allow a couple of extra minutes and finish skin-side up for the last 2–3 minutes for crisper skin.
Low-carb: use a few drops of liquid stevia instead of honey, and thicken the glaze with a pinch of xanthan gum rather than reducing it.
Don’t crowd the basket — the chicken will steam instead of browning.