Hoisin Air Fryer Chicken Thighs

If you’ve ever had one of those evenings where you’re craving something bold and flavorful, but the idea of standing over a hot stove just isn’t happening — this Hoisin Air Fryer Chicken Thighs recipe is your answer. It’s rich, savory, just a touch sweet, and honestly feels like something you’d get from your favorite Asian takeout spot… but it’s homemade, and better yet, ready in about 30 minutes (not counting marinating time).

Now, I’ll be honest — I first made this on a whim one weeknight when I had some chicken thighs to use up and a jar of hoisin sauce sitting half-forgotten in the fridge. I threw a few pantry staples into a bowl, whisked them up, and marinated the chicken while I prepped a quick cucumber salad. Twenty minutes later in the air fryer, I had the most crispy-skinned, sticky-glazed chicken that was so good, we practically licked our plates clean.

This recipe has since become one of my favorite go-tos — not just because it’s easy (although it is!), but because the flavor payoff is incredible for how little effort it takes.

this recipe

Why You’ll Love This Recipe

• Minimal Prep – Just a quick marinade and into the air fryer it goes.

• Incredible Flavor – Thanks to hoisin, soy, ginger, and a hint of garlic.

• Perfect Texture – Crispy skin, juicy interior… every time.

• Customizable Heat – Add as much or as little sriracha as you like.

• Weeknight Friendly – Ready in 30 minutes (not including marinating time).

Whether you’re cooking for your family or just looking to impress yourself with an easy but elevated dinner, this hoisin chicken will quickly earn a spot in your regular rotation.

Ingredients You’ll Need

For the chicken:

• 4 bone-in, skin-on chicken thighs

• 1 tablespoon olive oil

• Salt and black pepper, to taste

For the marinade:

• 3 tablespoons hoisin sauce

• 1 tablespoon soy sauce

• 1 tablespoon rice vinegar

• 1 teaspoon sesame oil

• 2 garlic cloves, minced

• 1 teaspoon freshly grated ginger

• 1 tablespoon honey

• 1 teaspoon sriracha or chili paste (optional, for a kick)

For garnish:

• Sliced green onions

• Toasted sesame seeds

STEP 1: PREP THE CHICKEN

Start by patting your chicken thighs dry with a paper towel. This is a small but important step — it helps the skin get nice and crispy in the air fryer. Season both sides with a light sprinkle of salt and pepper. Then, place the chicken in a large bowl or a zip-top bag.

STEP 2: MIX UP THE MARINADE

In a separate bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, sesame oil, garlic, ginger, honey, and sriracha (if using). The hoisin gives this marinade its signature sweet-and-savory depth, while the rice vinegar adds brightness and balance. That touch of sriracha? Totally optional, but I love a little heat.

Pour the marinade over the chicken and toss well to coat. You want every bit of the chicken surface to get some love here.

Cover the bowl or seal the bag, and pop it in the fridge to marinate. You’ll want to give it at least 30 minutes, but you can also let it go up to 4 hours for more intense flavor. I find that even 45 minutes is enough to work wonders.

STEP 3: PREHEAT YOUR AIR FRYER

When you’re ready to cook, preheat your air fryer to 380°F (193°C). Lightly brush or spray the basket with olive oil — this helps prevent sticking and encourages crispier skin. Don’t skip this step!

Alright, now that your chicken has had a chance to marinate and your air fryer is preheated, we’re ready for the real magic to happen. This is where the flavors come together, the skin crisps up, and your kitchen starts to smell amazing. The key here is a good balance of heat and timing to get that ideal crispy exterior without burning the hoisin glaze — which, thanks to its sugar content, can brown pretty fast.

Let’s jump right into the next steps.

STEP 4: AIR FRY THE CHICKEN

Carefully place the marinated chicken thighs skin side up in a single layer in the air fryer basket. Make sure there’s a bit of space between each piece so the hot air can circulate — this is what helps the skin get crispy rather than soggy.

Air fry at 380°F (193°C) for 18 to 22 minutes, flipping the thighs once halfway through. This ensures the glaze caramelizes evenly on both sides and the chicken cooks through properly.

I recommend checking the internal temperature with a meat thermometer at the 18-minute mark. You’re looking for 165°F (74°C) in the thickest part of the thigh. If it’s not quite there yet, give it another 2–4 minutes.

Keep a close eye during the last few minutes — hoisin sauce tends to caramelize quickly, and while a little char is delicious, you don’t want the glaze to burn.

STEP 5: LET IT REST AND GARNISH

Once the chicken is perfectly cooked and the skin is golden and crispy, remove it from the air fryer and let it rest for about 5 minutes. This allows the juices to redistribute and keeps every bite moist and flavorful.

While it rests, go ahead and sprinkle on those sliced green onions and toasted sesame seeds. They’re not just for looks — they add a fresh crunch and nutty finish that pairs perfectly with the rich hoisin glaze.

Serving Suggestions

These hoisin chicken thighs are incredibly versatile and pair well with so many sides. Here are a few of my favorite options:

• Steamed jasmine rice – soaks up that extra glaze beautifully.

• Stir-fried vegetables – think snap peas, bok choy, or bell peppers with garlic and soy sauce.

• Cucumber salad – a cool, crisp contrast to the warm, bold chicken.

• Rice noodles or soba noodles – tossed in a light sesame dressing.

You can even slice up the chicken and serve it in lettuce wraps or rice bowls for something a little different!

Tips for the Best Results

• Don’t skip the drying step: Patting the chicken dry before marinating helps the skin crisp up in the air fryer instead of steaming.

• Watch the glaze: Because of the honey and hoisin, the glaze can go from caramelized to burnt quickly. Keep an eye on the chicken during the last few minutes of cooking.

• Adjust the heat: Not a fan of spicy food? Skip the sriracha. Want more kick? Add a bit more — or top with chili flakes before serving.

• Marinate longer if you can: Even just an hour in the fridge makes a noticeable difference in flavor depth.

• Bone-in, skin-on is best: You can use boneless or skinless thighs, but they won’t get the same crispy texture and may cook a bit faster. If you do make the swap, reduce the cook time by about 3–4 minutes and keep an eye on doneness.