Ingredients
Ingredients:
4 boneless, skinless chicken thighs
1/4 cup soy sauce
2 tablespoons brown sugar
1 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 clove garlic, minced
1 teaspoon fresh ginger, grated
1 teaspoon cornstarch + 1 tablespoon water (slurry)
Sesame seeds and chopped green onions for garnish
Instructions
Instructions:
In a bowl, whisk soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger.
Add chicken thighs and half of the marinade to a ziplock bag or bowl. Marinate 30–120 minutes in the fridge.
Preheat the air fryer to 380°F. Place chicken in the basket in a single layer.
Cook for 10 minutes, flipping halfway through.
Simmer reserved marinade in a saucepan. Stir in cornstarch slurry and cook until thickened.
Brush sauce over the cooked chicken.
Garnish with sesame seeds and green onions.
Serve hot with rice or steamed vegetables.
Notes
Notes:
Do not marinate the chicken longer than 24 hours.
Chicken tenders or breasts also work—adjust cooking time.
Add sriracha or red pepper flakes for a spicy version.
- Prep Time: 10
- Cook Time: 15
- Category: Main Course
- Method: Air Fryer
- Cuisine: Asian
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 70mg