These Air Fryer Asian Glazed Boneless Chicken Thighs are juicy, crispy-edged, and coated in a sweet and savory glaze. A quick, flavorful dish that’s better than takeout and perfect for busy weeknights.
Author:Laura
Prep Time:10 minutes (plus marinating time)
Cook Time:18 minutes
Total Time:30 minutes
Yield:4 servings
Category:Dinner
Method:Air Frying
Cuisine:Asian-Inspired
Diet:Low Fat
Ingredients
1.5 lbs boneless, skinless chicken thighs
1/4 cup low-sodium soy sauce
2 tablespoons honey or brown sugar
1 tablespoon rice vinegar or apple cider vinegar
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 teaspoon sesame oil
1 teaspoon sriracha or chili garlic sauce (optional)
1 teaspoon cornstarch + 1 tablespoon water (for slurry)
1 tablespoon green onions, sliced (for garnish)
1 teaspoon sesame seeds (for garnish)
Instructions
In a bowl, whisk together soy sauce, honey, vinegar, garlic, ginger, sesame oil, and sriracha (if using).
Reserve 1/3 of the marinade in a separate bowl for the glaze.
Place chicken thighs in a resealable bag or bowl. Add remaining marinade and refrigerate for at least 30 minutes or up to 8 hours.
Preheat air fryer to 375°F (190°C).
Lightly grease the air fryer basket. Remove chicken from marinade and arrange in a single layer.
Air fry for 16–18 minutes, flipping halfway through, until chicken is cooked through and slightly charred (internal temp 165°F).
Meanwhile, pour reserved marinade into a small saucepan. Bring to a simmer over medium heat, then whisk in the cornstarch slurry.
Cook, stirring, until the glaze thickens and becomes glossy, about 2–3 minutes.
Brush or drizzle glaze over cooked chicken thighs.
Garnish with green onions and sesame seeds. Serve hot with rice or vegetables.
Notes
Marinate for at least 30 minutes for best flavor.
Add orange zest to the glaze for a citrusy twist.
Use tamari for a gluten-free version.
Chicken breasts can be used—adjust cooking time to avoid overcooking.
Double the glaze for extra saucy servings or dipping.