Last updated on April 15th, 2020
Last night, for the fun of experiment, I cooked some Asian-Glazed Chicken Thighs in the air fryer. The result? Crispy, juicy, sweet-and-spicy chicken thighs! Looking for an inexpensive weeknight meal that looks and tastes like a million bucks? Need to put a complete meal on the table in less than 15 minutes? Watch the short but detailed video up top, and then scroll down for the one-click printable recipe.
As mentioned in the video, my air fryer — a NinjaAF101 — was a birthday gift from my friend David. David was correct in thinking that I might like to develop some recipes for the gadget. You know, beyond French fries.
My (happily received) Ninja has very few bells and whistles. As a result, it’s easy to use. The 4-quart fry chamber is just roomy enough for 1-4 servings. If you eat like Mr. Fox and I do, the same chamber is only large enough for 2 servings. (Fox and I can devour a 4 pound pot roast in just one sitting.)
Do you own an air fryer? If so, kindly let me know what you like to cook in it. And be sure to try my Air Fryer Asian-Glazed Chicken Thighs. They really are delicious.
Of course, you might like to prepare some Asian-inspired chicken that doesn’t require a special gadget. In that case, I can highly recommend this Asian Chicken and Veggies Sheet Pan Dinner. It’s another winner-dinner!
Air Fryer Asian-Glazed Chicken Thighs
- 4 chicken thighs skinless, boneless
- 3/4 cup teriyaki sauce Kikkoman sells a gluten-free version
- 2 cloves garlic, finely minced or, use 2 teaspoons garlic puree (paste)
- 1 tablespoon Sambal Olek or to taste
- 1 heaping tablespoon cornstarch
- Garnish for the chicken: sesame seeds and finely-chopped green onion
- For serving: brown rice
- Put the chicken thighs in a pie plate. In a microwave-safe bowl (or a quart-size glass measure), whisk together the teriyaki sauce, garlic, Sambal Olek, and the cornstarch. Pour half of the teriyaki mixture over the thighs, and then flip them to coat the other side. Let marinate while the air-fryer preheats for 3 minutes at 400°F.
- Arrange the thighs in a single layer in the air fryer chamber. (Discard the marinade that remains in the pie plate.) Cook the thighs for 7 minutes, then flip and continue to cook until the thighs achieve 165°F when tested with an instant read thermometer -- 5 to 7 minutes.
- While the thighs are cooking, cover the remaining teriyaki glaze with plastic wrap, and microwave on "high" until boiling -- 60-90 seconds. Remove the cover and whisk briskly to smooth out any clumped bits of cornstarch. Cover again, and heat for 30 seconds. The glaze will be very thick.
- Spoon the glaze over the chicken thighs, and garnish with the sesame seeds and green onion. Serve hot on a bed of brown rice.