Ingredients:

  • 1/3 cup soy sauce
  • 1/4 cup honey
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 tsp Sriracha
  • 1.5 lb boneless skinless chicken thighs
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp cornstarch

Instructions:

  1. Whisk together the soy sauce, honey, rice vinegar, toasted sesame oil, grated ginger, minced garlic, and Sriracha in a bowl.
  2. Reserve 1/4 cup of the glaze in a separate small container for the final finish.
  3. Toss the chicken thighs with the remaining marinade and cornstarch. Let marinate for 30 minutes.
  4. Preheat air fryer to 380°F (193°C). Arrange thighs in a single layer, ensuring they do not touch.
  5. Cook for 12–15 minutes, flipping halfway through, until edges are golden brown and internal temperature reaches 160°F (71°C).
  6. Brush the reserved glaze generously over each piece of chicken.
  7. Increase air fryer heat to 400°F (204°C) and cook for an additional 2–3 minutes until the sauce bubbles and thickens.
  8. Remove chicken when the internal temperature reaches 165°F (74°C).