Air Fryer Asian-Glazed Boneless Chicken Thighs
These Air Fryer Asian-Glazed Boneless Chicken Thighs are a fantastic combo of crispy, juicy chicken coated in a sticky, flavorful glaze that’s both sweet and a little tangy. The air…
Tip: save now, cook later.These Air Fryer Asian-Glazed Boneless Chicken Thighs are a fantastic combo of crispy, juicy chicken coated in a sticky, flavorful glaze that’s both sweet and a little tangy. The air fryer gives the thighs a perfect golden crust without needing a lot of oil, making this dish feel a bit lighter while keeping all that great taste. The glaze usually has some classic Asian flavors like soy sauce, garlic, ginger, and a touch of honey or brown sugar that gets nice and caramelized as it cooks.
I love making this recipe because it’s quick and fuss-free, but still feels special enough for a weeknight dinner or when friends come over. I usually marinate the chicken for at least 30 minutes if I can, which really helps the flavors soak in. One little tip I’ve learned is to brush some extra glaze on the thighs partway through cooking to get that rich, sticky finish that everyone can’t stop talking about.
My favorite way to serve these chicken thighs is with steamed rice and some crunchy steamed or stir-fried veggies on the side. It feels like a complete meal that’s super satisfying and colorful on the plate. Plus, the leftovers reheat really well, so they’re great for a quick lunch the next day. Whenever I make this dish, the whole house smells amazing, and I always catch myself sneaking a piece straight from the air fryer before dinner’s even ready!
Key Ingredients & Substitutions
Chicken Thighs: Boneless and skinless thighs are juicy and cook quickly in the air fryer. If you can’t find thighs, chicken breasts work too, but they’re a bit leaner and can dry out faster.
Soy Sauce: Low sodium soy sauce helps control saltiness. You can swap with tamari or coconut aminos for gluten-free options.
Honey or Brown Sugar: Both add sweetness and help create that sticky glaze. Maple syrup is a good substitute if you want a different flavor note.
Rice Vinegar: Adds a mild tanginess. If unavailable, apple cider vinegar is a decent replacement, just use a little less to avoid overpowering the sauce.
Hoisin Sauce: It gives a rich and slightly sweet depth. If you don’t have it, try doubling the soy sauce and adding a teaspoon of molasses or miso paste for complexity.
Sesame Oil: A little goes a long way for that nutty aroma. Toasted sesame oil is best; avoid using it for cooking at high heat to keep its flavor intact.
Garlic & Ginger: Fresh is best here. Grated ginger adds brightness and a bit of spice that balances the sweetness well.
Sriracha: Optional for heat, adjust amount to your liking or leave out if you prefer milder flavors.
How Do I Achieve a Sticky, Caramelized Glaze on Air Fried Chicken?
Getting the glaze just right is key to this dish. Here’s how to nail it easily:
- Marinate the chicken well: Let it sit for 1-2 hours to soak in the flavors fully.
- Air fry the chicken first so it’s mostly cooked and starts to brown.
- Simmer the leftover marinade with the cornstarch slurry on medium heat. Stir constantly to avoid lumps. The mixture will thicken into a shiny glaze.
- Brush this glaze onto the chicken and air fry again. This step caramelizes the sugars, making the chicken beautifully sticky.
- Watch the air fryer closely while glazing—it can burn if left too long. Tweak time based on your model and the thickness of your chicken.
Equipment You’ll Need
- Air fryer – perfect for cooking chicken thighs quickly with a crispy outside and juicy inside.
- Mixing bowl – easy to combine and marinate the chicken with the sauce ingredients.
- Small saucepan – needed to simmer and thicken the leftover marinade into a glaze.
- Whisk – great for mixing the cornstarch slurry smoothly into the sauce.
- Basting brush – helps you apply the glaze evenly on the chicken for that sticky finish.
- Tongs – useful for flipping and handling chicken safely without tearing the meat.
Flavor Variations & Add-Ins
- Swap chicken thighs for pork tenderloin slices for a leaner, equally tasty option that works well with the glaze.
- Add thinly sliced bell peppers or snap peas to the air fryer basket for extra crunch and color.
- Mix in a teaspoon of grated orange zest into the marinade for a fresh citrus twist.
- Top finished chicken with chopped peanuts or cashews instead of sesame seeds for a nice crunch and nutty flavor.
Air Fryer Asian-Glazed Boneless Chicken Thighs
Ingredients You’ll Need:
- 1.5 lbs boneless, skinless chicken thighs
- 3 tablespoons soy sauce (low sodium preferred)
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sriracha or chili garlic sauce (optional, for heat)
- 1 tablespoon cornstarch mixed with 1 tablespoon water (for glaze thickening)
- 2 green onions, sliced (for garnish)
- 1 tablespoon toasted sesame seeds (optional, for garnish)
- Cooking spray or a small amount of oil for air fryer basket
How Much Time Will You Need?
Expect about 10 minutes to prepare and marinate the chicken, plus 1-2 hours if you want extra flavor from longer marinating. Air frying takes around 15 minutes, and simmering the glaze takes 5-7 minutes. Altogether, plan for roughly 30 minutes active cooking and additional marinating time.
Step-by-Step Instructions:
1. Make the Marinade:
In a medium bowl, whisk together soy sauce, honey or brown sugar, rice vinegar, hoisin sauce, sesame oil, minced garlic, grated ginger, and sriracha if you like it spicy. This mix will give the chicken its rich, sweet, and tangy flavor.
2. Marinate the Chicken:
Add the chicken thighs to the marinade and turn to coat each piece well. Cover the bowl and put it in the fridge for at least 30 minutes. For tastier results, let it marinate for 1 to 2 hours.
3. Preheat and Prepare Air Fryer:
Set your air fryer to 380°F (193°C) and let it warm up for about 3 to 5 minutes. Lightly spray or brush the air fryer basket with oil to prevent sticking.
4. Cook the Chicken:
Place the marinated chicken thighs in a single layer in the basket, careful not to overlap. Air fry them for 10 minutes to get the cooking started.
5. Make and Apply the Glaze:
While the chicken cooks, pour the leftover marinade into a small saucepan. Warm it over medium heat until it starts to simmer. Stir in the cornstarch slurry (cornstarch mixed with water), stirring constantly until the sauce thickens to a shiny glaze. Remove from heat.
Brush this thick glaze over the chicken and return them to the air fryer. Cook for another 4 to 6 minutes until the chicken is fully cooked (internal temperature of 165°F or 74°C) and the outside is nicely caramelized.
6. Rest and Serve:
Take the chicken out of the air fryer and let it rest for 3 to 5 minutes to keep it juicy. Serve over steamed rice or noodles, and sprinkle with sliced green onions and sesame seeds if you like.
Enjoy your tender, flavorful Air Fryer Asian-Glazed Boneless Chicken Thighs!
Can I Use Frozen Chicken Thighs for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken thighs in the refrigerator overnight before marinating to ensure even cooking and safety.
Can I Make the Glaze Ahead of Time?
Absolutely! You can prepare the glaze up to a day in advance and store it in the fridge. Reheat gently on the stove before brushing it on the chicken.
How Do I Store Leftover Chicken?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer or microwave until warmed through.
Can I Adjust the Spice Level?
Definitely! Simply add more or less sriracha or chili garlic sauce to suit your heat preference, or omit it entirely for a milder dish.
