Air Fryer Sesame Chicken Thighs with Ginger Soy Sauce
Air-fried chicken thighs with a light sesame-ginger coating, boiled finishing sauce, and fresh green onions.
Ingredients
For the Chicken
- 1 pound boneless chicken thighs opened out evenly
- 1/4 cup soy sauce low sodium soy sauce can be used
- 1 tablespoon sesame oil can substitute with vegetable oil if necessary
- 2 tablespoons honey or sugar adjust based on sweetness preference
- 2 cloves garlic minced
- 1 tablespoon ginger minced
- 1 tablespoon cornstarch mix into the wet coating after marinating
- 2 tablespoons sesame seeds for garnish
- 2 tablespoons green onions chopped
Instructions
Instructions
- Mix soy sauce, sesame oil, honey or sugar, garlic, and ginger. Coat opened-out boneless thighs, cover, and refrigerate for at least 10 minutes.
- Preheat the air fryer to 400°F. Toss cornstarch through the chicken and marinade until smooth, lift out the thighs, and arrange in one layer with gaps; put the leftover marinade in a saucepan.
- Cook at 400°F, turning halfway, and begin checking around 10–12 minutes. Continue as needed, often up to about 20 minutes, until each thigh reaches 165°F; lower heat if the coating darkens too quickly.
- While the chicken cooks, bring the used marinade to a full rolling boil for a few minutes, stirring and adding a little water if necessary so it boils evenly.
- Spoon the boiled sauce over the cooked chicken and scatter the 2 tablespoons each of sesame seeds and green onions over it. Divide into four servings.
Notes
- Refrigerate in shallow covered containers within 2 hours (1 hour above 90°F); keep at 40°F or below and use within 3–4 days.
- Reheat to 165°F throughout, checking often because the sweet coating can darken before the center is hot.