Description
These hoisin air fryer chicken thighs are a quick and flavorful dish perfect for busy weeknights or casual entertaining. The hoisin sauce adds a rich, slightly sweet umami glaze that caramelizes beautifully in the air fryer, giving the chicken a crispy exterior and juicy, tender interior. Minimal prep and bold flavor make this a go-to recipe.
Ingredients
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 grated fresh ginger
1 tablespoon honey
1 teaspoon sriracha or chili paste (optional, for heat)
For garnish:
Sliced green onions
Toasted sesame seeds
Instructions
1 Pat the chicken thighs dry with a paper towel. Season lightly with salt and pepper and place in a large bowl or zip-top bag.
2 In a separate bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, sesame oil, garlic, ginger, honey, and sriracha if using. Pour the marinade over the chicken and toss to coat. Let marinate in the fridge for at least 30 minutes, or up to 4 hours for more flavor.
3 Preheat the air fryer to 380°F (193°C). Lightly brush the air fryer basket with olive oil to prevent sticking.
4 Arrange the chicken thighs in a single layer in the basket, skin side up. Air fry for 18 to 22 minutes, flipping once halfway through, until the skin is crispy and the internal temperature reaches 165°F (74°C).
5 Let the chicken rest for a few minutes after cooking. Garnish with sliced green onions and sesame seeds before serving.
Notes
Bone-in, skin-on chicken thighs work best for juicy results and crisp texture. The hoisin glaze can burn quickly due to its sugar content, so monitor closely toward the end of cooking. Adjust the sriracha to your preferred spice level. These thighs pair wonderfully with jasmine rice, stir-fried vegetables, or a crisp cucumber salad.