Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons sweet chili sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Step 1: In a medium bowl, whisk together soy sauce, honey, rice vinegar, sweet chili sauce, sesame oil, ginger, garlic, and red pepper flakes (if using).
- Step 2: Add the chicken thighs to the bowl and toss to coat them evenly with the marinade. Let them marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- Step 3: Preheat your air fryer to 400°F (200°C).
- Step 4: Place the marinated chicken thighs in the air fryer basket in a single layer, ensuring they are not overcrowded. If necessary, cook in batches.
- Step 5: Air fry for 15-20 minutes, flipping halfway through, until the chicken is cooked through and the internal temperature reaches 165°F (74°C). The cooking time may vary depending on your air fryer and the thickness of the chicken thighs.
- Step 6: Once cooked, remove the chicken from the air fryer and let it rest for a few minutes before serving. The sauce will thicken as it cools slightly.
Notes
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or air fryer until warmed through, adding a splash of water or broth if needed to prevent dryness.
- Serve these sticky thighs over fluffy rice, alongside steamed broccoli, or nestled in warm lettuce cups for a vibrant and balanced meal.
- For extra caramelization and a deeper flavor, broil the chicken for the last 2-3 minutes of air frying, keeping a close eye to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American