Ginger Chicken Thighs
These crispy ginger chicken thighs are an air fryer dinner loaded with Asian-inspired flavor! With a sweet, sticky sauce and zippy ginger, they’re guaranteed to be a hit.
Servings: 4
Ingredients
- ¼ cup soy sauce (I prefer low sodium)
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon freshly grated peeled ginger root
- ¼ teaspoon gochugaru Korean red pepper flakes, or to taste (or crushed red pepper flakes)
- 1 teaspoon toasted sesame oil
- 2 large garlic cloves, grated
- 4 boneless skin-on chicken thighs (see note)
- ½ teaspoon cornstarch
- 3 tablespoons water
- Optional garnishes: sliced scallions and sesame seeds
Instructions
- In a large bowl, mix together the soy sauce, rice vinegar, honey, ginger, Gochugaru or red pepper flakes, sesame oil, and grated ginger.¼ cup soy sauce, 2 tablespoons rice vinegar, 2 tablespoons honey, 1 tablespoon freshly grated peeled ginger root, ¼ teaspoon gochugaru Korean red pepper flakes, or to taste, 1 teaspoon toasted sesame oil, 2 large garlic cloves, grated
- Place the chicken into the bowl and mix well with the sauce. Cover tightly with a lid or plastic wrap and place in the refrigerator to marinate for a minimum of thirty minutes, or up to twenty-four hours if preparing the chicken in advance.4 boneless skin-on chicken thighs
- When you’re ready to cook, preheat the air fryer for five minutes at 400°F. Preheating the air fryer helps prevent the skin from sticking to the basket. Coat the air fryer basket with nonstick spray or olive oil. Transfer the marinated chicken into the basket skin-side down. Reserve the marinade and transfer to a small saucepan.
- Air fry the chicken at 400°F for 8 minutes, then flip the thighs and cook for another 6 to 8 minutes, until the skin is crispy and the internal temperature reaches 165°F. If they’re not done, return the basket to the air fryer and cook for an additional 2 to 3 minutes.
- While the chicken is air frying, mix the cornstarch and cool water until smooth. Stir it into the marinade in the saucepan and set over medium-low heat. Bring to a boil and cook the sauce, stirring occasionally, for at least 5 minutes, until it thickens. Boiling the sauce at least 5 minutes will kill any bacteria from the raw chicken.½ teaspoon cornstarch, 3 tablespoons water
- When chicken has finished cooking, remove the sauce from heat and serve it alongside the chicken thighs. Garnish with scallions and sesame seeds, if desired.
Notes
- Chicken options: If you use bone-in chicken thighs, increase cook time by 2 to 5 minutes. If you prefer boneless skinless chicken thighs, they can be substituted. Boneless skinless chicken breasts may be substituted if you prefer white meat. If they are very large, halve them before cooking.
- Double/halve the recipe: This recipe can easily be halved or doubled, though if you are doubling the recipe be sure to cook the chicken in two batches to avoid overcrowding in the air fryer basket.
Nutrition
Serving: 1thigh + 1/4 cup sauce | Calories: 304kcal | Carbohydrates: 11g | Protein: 20g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 664mg | Potassium: 309mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 125IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
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