I just wrote a recipe for Air Fryer Chicken Thighs here. So read that if you want a more classic version. But since I’m Asian, I always like adding an Asian twist to most recipes to satisfy my taste buds.
I actually crave that soy, umami flavor, so it’s a staple in my kitchen.
I’m lucky I have a partner who allows me to experiment so much with food.
These chicken thighs come out with slightly crisp edges and juicy insides, infused with bold, punchy flavor thanks to a quick but effective marinade.
I usually serve this with white jasmine rice, stir-fried greens, or even sliced in a rice bowl with pickled veggies and sriracha mayo.
It’s a very simple recipe that tastes like you put in serious work—it’s perfect for weeknights or lazy weekend dinners when you still want something satisfying and craveable.
It comes together very quickly – in 20 minutes tops.
It’s good if you have a big family, air-fryer recipes are always my go-to when I’m short on time.
Please note I’m adding variations and substitutions after the recipe.
Let’s dive in!
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Tips for Extra Tasty Chicken Thighs
- Use low-sodium soy sauce so the salt doesn’t overpower. I always keep this one in my pantry.
- For the boldest flavor, marinate overnight in the fridge. Just be sure to bring the chicken to room temperature before cooking.
- Grate your ginger with a microplane zester—so much easier and more flavorful.
- A silicone basting brush is handy for brushing on extra marinade while cooking.
- Line your air fryer with perforated parchment liners to make cleanup a little easier.
20-Min Asian Air Fryer Chicken Thighs
Course: Lunch, DinnerDifficulty: Easy2
servings10
minutes18
minutesIngredients
4 chicken thighs (boneless or bone-in, skin-on)
2 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
1 tablespoon honey or brown sugar
1 tablespoon rice vinegar or lime juice
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
½ teaspoon chili flakes or sriracha (optional)
Optional garnish: sesame seeds, chopped scallions, lime wedges
Directions
- In a bowl or zip-top bag, whisk together the soy sauce, sesame oil, honey, rice vinegar, garlic, ginger, and chili flakes or sriracha if using. Add the chicken thighs and coat them well in the marinade. Let it sit for at least 20 minutes at room temp, or up to 8 hours in the fridge for deeper flavor. If marinating longer, cover and refrigerate.
- Preheat your air fryer to 380°F (190°C). Remove the chicken from the marinade and shake off excess liquid (but don’t pat it dry—you want that flavor). Place the thighs in a single layer in the air fryer basket. Cook for 10 minutes, flip, then cook another 8–12 minutes until the edges are caramelized and the internal temp reaches 165°F (74°C). If you want that glossy sticky finish, brush the thighs with a little extra marinade in the last 2 minutes of cooking (just make sure to simmer that marinade first if it’s touched raw meat!).
- Let the chicken rest for a few minutes, then garnish with sesame seeds, scallions, or a squeeze of lime. Serve over steamed rice or noodles, or add to an Asian-style salad or rice bowl.
- You can make this dish 2-3 times a week especially if you love air-fryer recipes.
Variations & Substitutions
Swap chicken thighs for drumsticks or wings—adjust cook time as needed.
Use coconut aminos instead of soy sauce for a gluten-free version.
Add a tablespoon of hoisin sauce to the marinade for a richer, sweeter flavor.
Love spice? Toss in gochujang (Korean chili paste) or sambal oelek instead of sriracha.
No sesame oil? Use a neutral oil plus a sprinkle of toasted sesame seeds.
I hope this recipe brings as much happiness to your kitchen as it does to mine.
These Asian-inspired air fryer chicken thighs are that magical blend of sweet, savory, and a little spicy—all with crisp edges and juicy centers that make them seriously addictive.
Whether you serve them in a rice bowl, wrap them in lettuce, or eat them straight from the plate, they’re bound to become a regular in your kitchen.
So go ahead—make your weeknight dinner feel a little more special.
