Crispy Air Fryer Asian Chicken Thighs
Juicy, flavorful chicken thighs marinated in an Asian-inspired sauce and crisped to perfection in the air fryer.
Servings: 8 servings
Ingredients
- 2.5 to 3 lb boneless skinless chicken thighs about 8 thighs
- 1/3 cup coconut aminos
- 2 Tbsp rice vinegar or lime juice
- 1 Tbsp avocado oil
- 1 Tbsp toasted sesame oil
- 1 Tbsp fish sauce
- 1 1/2 tsp garlic powder
- 2 tsp sriracha optional
Instructions
- In a small bowl or measuring cup, whisk together the marinade: coconut aminos, rice vinegar or lime juice, avocado oil, toasted sesame oil, fish sauce, garlic powder, and sriracha (if using).
- Place the chicken thighs in a zip-top bag, bowl, or sealable container and pour in the marinade. Seal and move the chicken around until each piece is evenly coated.
- Marinate for at least 15 minutes, or ideally several hours up to 24 hours in the refrigerator.
- Preheat the air fryer to 375°F for 3 to 5 minutes. If desired, lightly spray the basket with cooking spray to prevent sticking.
- Arrange the marinated thighs in a single layer in the air fryer basket, rounded side up, making sure they do not overlap. Depending on your air fryer size, you may need two batches.
- Air fry at 375°F for 14 minutes.
- Flip the thighs and air fry for an additional 4 to 6 minutes, until the outside is crispy and the internal temperature reaches 165°F.
- Remove the chicken from the air fryer and let rest briefly before serving.
Equipment
- Air Fryer
- zip-top bag or sealable container
- small bowl or measuring cup
- Tongs
Notes
- You can use liquid aminos or soy sauce instead of coconut aminos.
- If you substitute soy sauce, add 1 tablespoon pure maple syrup for sweetness.
- The chicken will reach 165°F before it becomes crispy; you may cook longer to crisp the exterior.
- Insert a meat thermometer into the thickest part of a thigh and wait until the reading stabilizes for an accurate temperature.