Most air fryer bone in chicken thighs recipes are boring, but not these chicken thighs. These chicken thighs get a soy and oyster sauce marinade that caramelizes in the air fryer. Air fry skin side down at 375°F is the move. You get the fat rendering early, and when you flip halfway, that skin crisps up perfectly without burning.
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These air fryer bone in chicken thighs are perfect for a busy weeknight dinner when you want something that tastes like you tried. Also great for meal prep. The chicken reheats beautifully, and the sauce keeps in the fridge all week.
Serve this with rice, veggies or a salad and you're golden. Here's other chicken thigh recipes my family loves! A family favorite is my Miso Chicken, Sesame Chicken is so unbelievably amazing, you cant go wrong.
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How to make (VIDEO)
How to make (PICTURES)
- Step 1: Marinate.
- Step 2: Air fry skin side down
- Step 3: Flip halfway.
- Step 4: Serve and enjoy!
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The Best Asian Air Fryer Chicken Thighs
Ingredients
Equipment
Method
- Marinate the chicken. In a large bowl or zip-lock bag, combine soy sauce, oyster sauce, dark soy sauce, honey, paprika, garlic powder, and black pepper. Add the chicken thighs and coat well. Marinate for at least 30 minutes, or overnight in the fridge for more flavour.6 chicken thighs , ¼ cup soy sauce, 2 tablespoons oyster sauce, 1 tablespoon dark soy sauce, 1 tablespoon honey, 1 tablespoon paprika, 1 tablespoon garlic powder, 1 teaspoon black pepper
- Preheat your air fryer to 375°F
- Air fry the chicken. Place the chicken thighs skin side down in a single layer in the air fryer basket. Cook at 375°F for 12 minutes. Flip and cook for another 15 minutes, until the skin is deep golden and crispy and the internal temperature reads 165°F.
- Serve and enjoy!
Notes
- Skin side down first. This renders the fat under the skin before the outside caramelizes. You get more even browning and a crispier result when you flip.
- Don't skip the dark soy. It is the only reason the color looks this good. Without it, the chicken is still delicious but looks a bit pale. Dark soy adds almost no extra saltiness, just color and a tiny bit of depth.
Nutrition
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Hi, I'm Carmen!
I'm the creator of Eat With Carmen, where I share Filipino and other Asian recipes I love and grew up eating, made simple for everyday cooking.
Thank you for being here xoxo.
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