Ingredients:

  • 6 Boneless, Skinless Chicken Thighs (approx. 1.5 lbs / 680 g), trimmed of excess fat
  • 1 Tbsp Low-Sodium Soy Sauce (for initial seasoning)
  • 1/2 tsp Ground Black Pepper
  • 1 tsp Neutral Oil (e.g., Avocado or Grapeseed)
  • 1/4 cup Low-Sodium Soy Sauce (for glaze)
  • 3 Tbsp Honey or Maple Syrup
  • 1 Tbsp Rice Vinegar (not seasoned)
  • 1 tsp Fresh Ginger, finely grated
  • 2 large cloves Fresh Garlic, minced
  • 1 tsp Toasted Sesame Oil
  • 1 tsp Cornflour (Corn Starch)
  • 1 Tbsp Cold Water

Instructions:

  1. Pat the chicken thighs thoroughly dry. Trim excess fat and season lightly with 1 Tbsp of Soy Sauce and pepper.
  2. In a small bowl, whisk together the remaining Soy Sauce (1/4 cup), Honey/Maple Syrup, Rice Vinegar, grated Ginger, and minced Garlic.
  3. Pour half of the unthickened glaze over the seasoned chicken thighs and toss well to coat. Marinate for 15 minutes if time allows, reserving the remaining half of the glaze mixture.
  4. Preheat your air fryer to 400°F (200°C) for 3-5 minutes. Lightly grease the air fryer basket with neutral oil.
  5. Place the marinated chicken thighs in the air fryer basket in a single layer (work in batches if necessary). Cook for 8 minutes. Flip the chicken pieces and cook for another 6–8 minutes until the internal temperature reaches 165°F (74°C).
  6. While the chicken finishes cooking, pour the reserved half of the glaze mixture into a small saucepan and bring to a gentle simmer over medium heat.
  7. Whisk the Cornflour and Cold Water together to form a smooth slurry. Pour this into the simmering glaze, whisking constantly. Continue to simmer until the sauce is thick and glossy (about 30 seconds). Remove from the heat and stir in the Toasted Sesame Oil.
  8. Remove the cooked chicken from the air fryer and place it in a clean bowl. Pour the thickened glaze over the chicken, tossing gently to ensure every piece is thoroughly coated.
  9. Return the glazed chicken to the air fryer for a final 1–2 minutes at 400°F (200°C). This step is crucial for caramelisation. Watch carefully to prevent burning.
  10. Rest the chicken for 5 minutes before slicing or serving whole with rice and greens.