Delicious Chinese Chicken Thighs

This juicy air fryer chicken has become my go-to weeknight meal, giving fancy restaurant results without much work. The mix of sweet and savory marinade makes an amazing glaze while the air fryer gives you crispy skin and tender meat in no time flat.

I stumbled onto this dish during a crazy busy week when I wanted something fast but still packed with flavor. Now my family asks for it every week, especially my teenage kid who swears it beats anything we'd order in.

Ingredients

• 1 lb skin on bone in chicken thighs: these stay super moist when cooked in the air fryer
• Red fermented bean curd: brings that special rich flavor base you can grab it at Asian markets
• Hoisin sauce: adds that sweet richness that's key for real Chinese taste
• Brown sugar: go with light or dark to get that nice browning on your chicken
• Regular soy sauce: brings saltiness and deeper flavor pick a brand you trust
• Honey or maple syrup: makes that wonderful sticky coating honey works best for classic flavor
• Shaoxing wine: gives depth of flavor swap with dry sherry or chicken stock if needed
• Chinese five spice: the magic spice combo that takes this dish to the next level
• Additional honey, hoisin, and bean curd: for brushing on top to make the final shiny coating

Step-by-Step Instructions

Prepare the Marinade:

Mix all your marinade stuff in a big bowl and mash the red fermented bean curd until it's mostly smooth. This mixture is what gives all the flavor so make sure everything gets mixed well.

Prepare the Chicken:

Wipe the chicken thighs completely dry with paper towels so they'll brown nicely. Take out the bones by cutting small slits around them but keep the skin on. This helps it cook faster but keeps all the juiciness that skin gives you.

Marinate Thoroughly:

Put the boneless thighs fully into the marinade and make sure every bit gets covered. Wrap the bowl and stick it in the fridge for at least 15 minutes but letting it sit overnight works even better so the chicken soaks up all those great flavors.

Make Basting Sauce:

Mix the basting sauce stuff in a small bowl and break down the fermented bean curd completely. This stronger sauce adds that last hit of flavor and helps make that pretty shiny finish that makes everyone want to dig in.

Air Fry to Perfection:

Heat your air fryer to 375°F and spray the basket lightly with cooking spray. Lay out the chicken pieces skin up without cramming them together. Brush lots of the basting sauce on top and cook for 9 10 minutes until they reach 165°F inside. The hot air moving around makes a nice crispy outside while keeping the inside juicy.

Rest and Serve:

Let the chicken sit for 5 minutes after cooking so the juices spread back through the meat. Cut across the grain and serve right away for the best texture and taste.

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The red fermented bean curd really is the secret weapon in this dish. I wasn't sure about its strong smell at first but found out it changes completely when cooked, making a richness you just can't get with anything else. My daughter who usually runs from new foods now checks if I used enough bean curd whenever I cook this chicken.

Oven Baking Option

Don't worry if you haven't got an air fryer, this chicken works great in a regular oven too. Heat it to 425°F and cover a baking tray with foil or parchment for easy cleanup. Put the marinated chicken skin side up, brush with the basting sauce, and cook for 20 23 minutes. It takes a bit longer but lets the marinade turn all caramel-like, though you might not get skin quite as crispy as the air fryer gives you.

Make It A Complete Meal

This chicken tastes amazing with plain jasmine rice that soaks up all the yummy sauce. For something green, try a quick stir fry of bok choy or broccoli with a touch of garlic and ginger. Keeping the sides simple lets your chicken be the main attraction while still giving you a full meal. If you're watching carbs, try it with cauliflower rice with a drop of sesame oil added.

Ingredient Substitutions

Can't find red fermented bean curd? You can try using 2 tablespoons of white miso paste mixed with 1 teaspoon of tomato paste instead. It won't taste exactly the same but will give you similar rich depth. For folks avoiding gluten, swap the regular soy sauce with tamari and double-check your hoisin sauce is gluten free. You can skip the Shaoxing wine altogether if needed, though it does bring a special taste to the finished dish.

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Recipe FAQs

→ What is red fermented bean curd and where can I find it?

Red fermented bean curd is a tasty Chinese seasoning from soybeans fermented with red yeast rice that adds color and savory punch. You'll find it at Asian markets, in the international aisles of bigger grocery stores, or from online food shops. It usually comes as small cubes sitting in liquid in glass containers.

→ Can I use chicken breast instead of thighs?

You can swap in chicken breasts, but they cook quicker and might end up dry. If you go with breasts, turn your air fryer down to 360°F and cook them for about 7-8 minutes, making sure they hit 165°F inside. Just know that thighs give you a richer taste overall.

→ Is it necessary to debone the chicken thighs?

Taking out the bones helps your chicken cook more evenly and makes it easier to eat, but you don't have to do it. If you keep the bones in, add about 3-5 more minutes to your cooking time and always check that the chicken reaches 165°F before you serve it.

→ What can I substitute for Shaoxing wine?

If you're out of Shaoxing wine, dry sherry works great as the recipe shows. Don't want to use alcohol? Try chicken broth instead, though it won't have quite the same depth. In a jam, mix some rice vinegar with a tiny bit of sugar as another option.

→ What side dishes pair well with this chicken?

This Asian chicken tastes great with fluffy jasmine rice, some quick-cooked veggies like bok choy or broccoli, or a simple cucumber salad with rice vinegar. Want a full spread? Add some scallion pancakes, veggie spring rolls, or a light soup like egg drop or hot and sour.

→ How long can I store the leftover cooked chicken?

You can keep leftover chicken in the fridge for 3-4 days in a sealed container. When you want to eat it again, pop it in the air fryer at 350°F for 3-4 minutes to keep the skin crispy, or use your microwave on medium with a damp paper towel on top to keep it moist.