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Homemade Crispy Air Fryer Asian Chicken Thighs photo

Crispy Air Fryer Asian Chicken Thighs

This Crispy Air Fryer Asian Chicken Thighs recipe is a game changer! Juicy chicken with a crispy exterior, packed with umami flavors!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade:
  • 2.5 to 3 lbs Boneless Skinless Chicken Thighs
  • 1/3 cup Coconut Aminos
  • 2 tablespoons Rice Vinegar or Lime Juice
  • 1 tablespoon Avocado Oil
  • 1 tablespoon Toasted Sesame Oil
  • 1 tablespoon Fish Sauce
  • 1 teaspoon Garlic Powder
  • 2 teaspoons Sriracha optional

Equipment

  • Air fryer
  • Mixing bowl
  • Measuring cups and spoons
  • Tongs

Method
 

Instructions:
  1. Step 1: Marinate the Chicken. In a mixing bowl, combine the coconut aminos, rice vinegar or lime juice, avocado oil, toasted sesame oil, fish sauce, garlic powder, and sriracha (if using). Whisk until well combined. Add the chicken thighs and coat thoroughly. Cover and let marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
  2. Step 2: Preheat Your Air Fryer. While the chicken is marinating, preheat your air fryer to 400°F (200°C).
  3. Step 3: Arrange the Chicken in the Air Fryer. Remove the chicken from the marinade, allowing excess to drip off. Arrange the thighs in a single layer in the air fryer basket.
  4. Step 4: Cook the Chicken. Cook the chicken thighs at 400°F (200°C) for about 18-20 minutes, flipping halfway through until the internal temperature reaches 165°F (74°C).
  5. Step 5: Rest and Serve. Once cooked, let the chicken rest for a few minutes. Serve with steamed rice, fresh vegetables, or a light salad.

Notes

  • For a gluten-free option, use tamari instead of coconut aminos.
  • If you don't have rice vinegar, apple cider vinegar works well too.
  • Leftover chicken can be stored in an airtight container for up to 4 days.