Ingredients:

  • 1.5 lb (680 g) boneless, skinless chicken thighs (about 6 thighs)
  • 1 tablespoon (15 ml) low-sodium soy sauce
  • 1 tablespoon (15 ml) mirin or dry sherry (optional)
  • 1 tablespoon (15 ml) sesame oil
  • 1 teaspoon (5 g) cornstarch (optional)
  • 1/4 teaspoon (1.5 g) salt (adjust to taste)
  • Freshly ground black pepper, to taste
  • 1/3 cup (80 ml) low-sodium soy sauce (for glaze)
  • 3 tablespoons (45 g) honey (or brown sugar / maple syrup)
  • 2 tablespoons (30 ml) rice vinegar
  • 1 tablespoon (15 ml) toasted sesame oil
  • 1 tablespoon (15 g) hoisin sauce or oyster sauce (optional)
  • 2 garlic cloves, minced (about 1 tablespoon / 9 g)
  • 1 tablespoon (6 g) fresh ginger, grated
  • 1/2 teaspoon (1.5 g) red pepper flakes or 1 teaspoon (5 g) sriracha (optional)
  • 1 tablespoon (8 g) cornstarch + 2 tablespoons (30 ml) cold water (slurry)
  • 2 scallions (spring onions), thinly sliced (for garnish)
  • 1 teaspoon (3 g) toasted sesame seeds (for garnish)
  • Lime wedges (optional)

Instructions:

  1. Prepare chicken: Trim excess fat and, if needed, press or gently pound thighs to an even thickness (about 1/2–3/4 inch).
  2. Make quick marinade: In a bowl combine 1 tablespoon soy sauce, mirin (if using), 1 tablespoon sesame oil, 1 teaspoon cornstarch (optional), salt and freshly ground black pepper. Add chicken and toss to coat; marinate 30 minutes at room temperature or up to 4 hours in the refrigerator (optional overnight).
  3. Preheat air fryer to 380°F (190°C) for 3–5 minutes. Pat chicken lightly dry with paper towels and lightly spray or brush the basket with oil if required by your model.
  4. Air-fry the thighs: Arrange thighs in a single layer presentation-side up, do not overcrowd. Cook at 380°F (190°C) for 10–12 minutes, flipping halfway at about 5–6 minutes, until edges are golden and internal temperature reaches 165°F (74°C).
  5. Make the glaze while the chicken cooks: In a small saucepan over medium heat combine 1/3 cup soy sauce, honey, rice vinegar, 1 tablespoon toasted sesame oil, hoisin or oyster sauce (if using), minced garlic, grated ginger, and chili (if using). Bring to a gentle simmer, then whisk in the cornstarch slurry and cook 1–2 minutes until glossy and brushable. Remove from heat.
  6. Glaze and finish: Brush each thigh with a generous layer of glaze, return to the air fryer for 1–2 minutes at 400°F (204°C) or 1–2 minutes at 380°F (190°C) to set and caramelize the glaze. Optionally brush a second thin layer and set for an additional 30–60 seconds for extra stickiness. Watch closely to avoid burning.
  7. Rest and serve: Let chicken rest 3–5 minutes off heat. Slice or serve whole and garnish with sliced scallions, toasted sesame seeds, and lime wedges. Serve with rice and vegetables as desired.