Meet your new weeknight hero: Air Fryer Asian-Glazed Boneless Chicken Thighs. This irresistible dish serves up tender, juicy chicken that’s bathed in a glossy, sweet-salty glaze packed with ginger, garlic, and a whisper of heat. Thanks to the air fryer, you get crave-worthy, caramelized chicken in less than half an hour without dealing with oil splatters or crowded ovens. The luscious Asian-inspired marinade does most of the heavy lifting, infusing every bite with rich umami and a little zing. Whether you’re feeding a family, impressing friends, or spicing up your own dinner routine, these chicken thighs turn any night into something special.
Ingredients You’ll Need
One of the best things about Air Fryer Asian-Glazed Boneless Chicken Thighs is how each ingredient, from pantry staples to fresh aromatics, layers on flavor and texture. These essentials come together to form a vibrant glaze while keeping the recipe straightforward and fuss-free.
- Boneless, skinless chicken thighs (1½ pounds): The star of the show; juicy, flavorful, and quicker-cooking than chicken breasts.
- Soy sauce (2 tablespoons): Brings that trademark savory umami depth; opt for low-sodium if you prefer.
- Hoisin sauce (1 tablespoon): Adds a hint of sweetness and a rich, slightly tangy complexity.
- Honey (1 tablespoon): Balances out the salty notes while caramelizing beautifully on the chicken.
- Rice vinegar (1 tablespoon): Lifts the whole dish with a gentle tang to cut through the richness.
- Sesame oil (1 tablespoon): Provides nutty aroma and silkiness, crucial for authentic Asian flair.
- Garlic, minced (2 cloves): For aromatic depth and a warm bite.
- Fresh ginger, grated (1 teaspoon): Bright and zesty, ginger enlivens the glaze.
- Chili garlic sauce (½ teaspoon, optional): Turn up the heat or leave it out for a milder version—totally up to you.
- Cornstarch plus water (1 tablespoon each, for slurry): Thickens the glaze into a glossy, clingy sauce.
- Sliced green onions and sesame seeds (for garnish): For a fresh, vibrant finish and a bit of crunch.
How to Make Air Fryer Asian-Glazed Boneless Chicken Thighs
Step 1: Whisk Up the Flavorful Marinade
Start by grabbing a mixing bowl and whisk together the soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, garlic, ginger, and, if you crave a little spicy kick, the optional chili garlic sauce. This marinade will be your flavor foundation and doubles as both the soak for the chicken and the final glossy glaze. Don’t skimp on the whisking—it helps dissolve the honey for perfect distribution.
Step 2: Marinate the Chicken Thighs
Set aside half of your marinade in a small bowl; you’ll use it later for the glaze. Place the chicken thighs in a large resealable bag or a wide bowl and pour the remaining marinade over the top. Massage everything together so the chicken gets nice and evenly coated, then seal or cover and marinate in the fridge for at least 30 minutes. If you have more time, let them go up to 4 hours for even deeper flavor.
Step 3: Preheat the Air Fryer and Prepare the Chicken
About 5 minutes before you’re ready to cook, preheat your air fryer to 375°F (190°C). Remove the chicken thighs from the marinade and pat them lightly dry with paper towels—this helps you get a richer, caramelized crust in the air fryer. Arrange the pieces in a single, non-overlapping layer in the basket. If you’re after extra-crispy edges, give the chicken a quick mist with cooking oil spray.
Step 4: Air Fry the Chicken
Slide the basket into your air fryer and cook for 14–16 minutes, flipping the chicken halfway through to ensure it cooks evenly and the surface browns beautifully. Keep an eye on the color and check that the internal temperature hits 165°F for the juiciest, safest results.
Step 5: Make the Glaze
While your chicken works its magic in the air fryer, pour the reserved half of the marinade into a small saucepan and bring it to a simmer over medium heat. Whisk together the cornstarch and water to make a smooth slurry, then stir it into the simmering marinade. In just a minute or two, the sauce will thicken to a luscious, shiny glaze ready to brush over the chicken.
Step 6: Glaze and Serve
Once the chicken is cooked through and irresistibly golden, brush each piece generously with your thickened glaze. Transfer to a serving platter and finish with a shower of sliced green onions and sesame seeds. Serve piping hot—and don’t forget to reserve extra glaze for drizzling over rice or veggies!
How to Serve Air Fryer Asian-Glazed Boneless Chicken Thighs
Garnishes
A flourish of sliced green onions and a generous sprinkle of sesame seeds do more than just make Air Fryer Asian-Glazed Boneless Chicken Thighs look pretty. They add crunch, freshness, and balance to the sticky glaze. For even more color and zip, add a few ribbons of red chili or a twist of lime zest.
Side Dishes
You can never go wrong with a bed of steamed jasmine or brown rice to soak up all that savory-sweet sauce. Stir-fried veggies like bok choy, snap peas, or broccoli add crunch and a pop of green, while simple cucumber salad or pickled radish balances the richness with vibrant acidity.
Creative Ways to Present
Give dinner a fun twist by slicing the glazed chicken into strips for power bowls, stuffing into lettuce wraps, or loading onto warm steamed buns. You can also dice the thighs to top noodle salads, tuck them into rice paper rolls, or pile onto skewers for a family-style platter. Air Fryer Asian-Glazed Boneless Chicken Thighs are as versatile as they are delicious!
Make Ahead and Storage
Storing Leftovers
If you have leftover Air Fryer Asian-Glazed Boneless Chicken Thighs, let them cool to room temperature, then transfer to an airtight container. Store in the refrigerator for up to 4 days. The glaze keeps the chicken moist and flavorful even after reheating.
Freezing
To freeze, place cooled chicken thighs in a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They’ll keep beautifully for up to 3 months. Thaw overnight in the fridge before reheating for the best texture.
Reheating
For best results, pop the chicken into the air fryer at 350°F for 3–5 minutes, or until warmed through. Alternatively, reheat in the microwave in short bursts, but the air fryer preserves the delightful caramelized edges. Brush with extra glaze or a splash of water to refresh the sauce if needed.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts also work, but keep an eye on the cook time—they dry out a bit faster. Consider pounding them to even thickness and marinate just as you would for Air Fryer Asian-Glazed Boneless Chicken Thighs.
Is this recipe gluten-free?
Yes, with a simple swap. Use tamari or your favorite certified gluten-free soy sauce, as well as gluten-free hoisin, to keep Air Fryer Asian-Glazed Boneless Chicken Thighs perfectly safe for gluten-sensitive eaters.
Can I double the recipe?
Totally! To double Air Fryer Asian-Glazed Boneless Chicken Thighs, just work in batches so the air fryer basket isn’t overcrowded. Extra glaze is always a good idea for generous drizzling.
How spicy is this dish?
The spice is completely adjustable. With the chili garlic sauce, you get a gentle hum of heat, but you can leave it out for a kid-friendly version or add extra if you really love things spicy.
What if I don’t have an air fryer?
No worries! Simply bake the marinated chicken thighs on a wire rack set over a baking sheet at 425°F for about 20–25 minutes, then glaze and broil briefly for caramelization. You’ll still achieve deliciously sticky Asian-glazed chicken.
Final Thoughts
Give Air Fryer Asian-Glazed Boneless Chicken Thighs a spot in your dinner rotation and watch them become a much-requested favorite. They’re fast, impressive, and bursting with flavor—the kind of meal you’ll look forward to making again and again!
Print
Air Fryer Asian-Glazed Boneless Chicken Thighs Recipe
- Total Time: 26 minutes (plus marinating)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Delight your taste buds with these flavorful Air Fryer Asian-Glazed Boneless Chicken Thighs. A perfect balance of sweet and savory, these juicy chicken thighs are quick and easy to make in the air fryer, making them a great choice for a delicious weeknight dinner.
Ingredients
Chicken:
- 1½ pounds boneless, skinless chicken thighs
Marinade:
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- ½ teaspoon chili garlic sauce (optional, for heat)
Glaze:
- 1 tablespoon cornstarch + 1 tablespoon water (for slurry)
Garnish:
- Sliced green onions and sesame seeds
Instructions
- Marinate the Chicken: Whisk together soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, garlic, ginger, and chili garlic sauce. Marinate chicken in half of the mixture.
- Air Fry: Preheat to 375°F. Cook chicken for 14–16 minutes, flipping halfway.
- Make Glaze: Simmer reserved marinade, add cornstarch slurry, and thicken.
- Glaze and Serve: Brush chicken with glaze, garnish, and serve hot.
Notes
- For crispier edges, lightly spray chicken with oil before air frying.
- You can double the glaze for extra drizzle over rice.
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 16 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 290
- Sugar: 9g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 130mg
