Crispy Air Fryer Asian Chicken Thighs
Juicy, flavorful chicken thighs get a crisp exterior in the air fryer thanks to a simple Asian-inspired marinade.
Servings: 8 servings
Ingredients
- 2.5 to 3 lbs boneless skinless chicken thighs about 8 thighs
- 1/3 cup coconut aminos
- 2 Tbsp rice vinegar or lime juice
- 1 Tbsp avocado oil
- 1 Tbsp toasted sesame oil
- 1 Tbsp fish sauce
- 1 1/2 tsp garlic powder
- 2 tsp sriracha optional
Instructions
- In a small bowl or measuring cup, whisk together the coconut aminos, rice vinegar (or lime juice), avocado oil, toasted sesame oil, fish sauce, garlic powder, and sriracha (if using) until well combined.
- Place the chicken thighs in a zip-top bag or a sealable container and pour the marinade over them. Seal and move the bag or toss the chicken so all pieces are coated evenly.
- Marinate in the refrigerator for at least 15 minutes, preferably several hours and up to 24 hours for best flavor.
- Preheat the air fryer to 375°F (190°C) for 3–5 minutes. Lightly spray the basket with cooking spray if desired to prevent sticking.
- Place the marinated thighs in a single layer in the air fryer basket with the rounded side up, leaving space between pieces. Air fry at 375°F for 14 minutes.
- Flip the thighs and air fry for an additional 4–6 minutes, or until the skin is crispy and an instant-read thermometer inserted into the thickest part reads 165°F.
- Remove the chicken from the air fryer and let rest a few minutes before serving. Cook in batches if needed to avoid overcrowding the basket.
Equipment
- Air Fryer
- mixing bowl or measuring cup
- zip-top bag or sealable container
- Tongs or spatula
- Meat Thermometer
Notes
- You can substitute liquid aminos or soy sauce for coconut aminos.
- If using soy sauce, add 1 tablespoon maple syrup to add sweetness.
- The chicken may reach 165°F before it becomes fully crispy; additional time crisps the exterior.
- Use a meat thermometer for an accurate internal temperature reading.