Prep the Marinade:

• In a bowl, combine the white miso, mirin, soy sauce, white sugar, sambal oelek (or chili oil), minced garlic, and ginger paste.
• Mix well until the sugar is dissolved and all ingredients are fully combined.

Marinate the Chicken:

• Place the chicken thighs in a large resealable plastic bag or a shallow dish.
• Pour the marinade over the chicken, ensuring each piece is well coated.
• Seal the bag or cover the dish and refrigerate for at least 30 minutes, or overnight for best results.

Different Cooking Methods:

Air Fry Method:

• Preheat the air fryer to 375°F (190°C).
• Place the marinated chicken thighs SKIN SIDE DOWN in a single layer in the air fryer basket. Do not overcrowd.
• Cook for 18-22 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown.

Grill Method:

• Preheat the grill to medium-high heat.
• Oil the grill grates to prevent sticking.
• Place the marinated chicken thighs on the grill.
• Grill for 6-8 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
• Let the chicken rest for a few minutes before serving.

Oven Baked Method:

• Preheat the oven to 425°F.
• Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
• Place the marinated chicken thighs on the baking sheet in a single layer.
• Bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
• For a crispy finish, broil on high for the last 2-3 minutes, watching closely to avoid burning.