Ingredients:

  • 4 large (approx. 1.25 lbs) Boneless, Skinless Chicken Thighs
  • 2 Tbsp low sodium Soy Sauce (for marinade)
  • 1 Tbsp toasted Sesame Oil
  • 1 tsp freshly grated Ginger (for marinade)
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Black Pepper
  • 3 Tbsp low sodium Soy Sauce (for glaze)
  • 4 Tbsp Honey or Maple Syrup
  • 2 Tbsp Rice Vinegar (unseasoned)
  • 2 cloves Fresh Garlic (minced)
  • 1 tsp Fresh Ginger (grated)
  • 1/2 tsp Sriracha or Chili Garlic Paste (optional)
  • 2 Tbsp Water
  • 1 tsp Cornstarch (Cornflour)
  • 1 tsp toasted Sesame Seeds (for garnish)
  • 2 Spring Onions (scallions), thinly sliced (for garnish)

Instructions:

  1. Prep the Chicken: Pat the chicken thighs thoroughly dry using kitchen paper. Trim off any major pieces of excess fat or sinew.
  2. Mix the Marinade: In a medium bowl, combine the marinade ingredients (2 Tbsp Soy Sauce, Sesame Oil, ginger, garlic powder, and pepper).
  3. Marinate: Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for a minimum of 30 minutes, or up to 4 hours for maximum flavour penetration.
  4. Mix the Glaze Base: In a small saucepan, combine all glaze ingredients except the cornstarch and water. Whisk together the cornstarch and 2 Tbsp water in a separate small cup (this is the 'slurry').
  5. Simmer and Thicken: Bring the glaze mixture in the saucepan to a gentle simmer over medium heat. Stir constantly for 2 minutes.
  6. Add Slurry: Pour the cornstarch slurry into the simmering glaze. Whisk continuously until the sauce thickens significantly (it should coat the back of a spoon). Remove from heat and set aside.
  7. Preheat the Air Fryer: Preheat the air fryer to 380°F (195°C) for at least 5 minutes.
  8. Load the Chicken: Place the marinated chicken thighs in the air fryer basket in a single layer, ensuring they are not crowded. You may need to cook in batches.
  9. Initial Cook: Cook for 10 minutes. Flip the chicken thighs over and continue cooking for another 6 to 8 minutes.
  10. Check Temperature: Remove the basket and use an instant-read thermometer to check the internal temperature. The chicken should be around 160°F (71°C) at this stage.
  11. Glaze and Finish: Brush or toss the partially cooked chicken thighs with about two-thirds of the prepared glaze. Return the chicken to the air fryer for a final 1-2 minutes.
  12. Final Doneness Check: The internal temperature must reach 165°F (74°C). The glaze should look sticky and set, but not burnt.
  13. Rest and Serve: Transfer the glazed chicken to a cutting board. Let it rest for 5 minutes before slicing or serving whole. Drizzle with the remaining glaze and garnish with spring onions and sesame seeds.