Crispy Air Fried Asian Thighs (Print)
Tender thighs soaked in red bean curd and hoisin mix, perfectly air fried with a sweet-tangy glaze.
# Ingredients:
→ Chicken
01 -
1 lb chicken thighs, bone-in, with skin
→ Chicken Marinade
02 -
⅓ cup soy sauce, regular
03 -
¼ cup dark or light brown sugar
04 -
¼ cup hoisin sauce
05 -
⅓ cup red fermented bean curd
06 -
1 teaspoon five spice powder, Chinese
07 -
2 tablespoons honey or maple syrup
08 -
2 tablespoons Shaoxing wine, dry sherry, or chicken broth as a non-alcoholic substitute
→ Basting Sauce
09 -
1.5 tablespoons maple syrup or honey
10 -
1 tablespoon fermented bean curd (red)
11 -
1 tablespoon hoisin sauce
# Steps:
01 -
Grab a big mixing bowl and toss in the marinade ingredients. Mash the red bean curd with a fork so it mixes well. Put it aside for now.
02 -
Dry the chicken thighs using paper towels. Use a sharp small knife to carefully remove the bones but keep the skin attached.
03 -
Put those prepped thighs in the marinade. Make sure they’re fully covered. Stick it in the fridge for at least 15 minutes—or even better, leave it overnight to soak up all the flavors.
04 -
In a little bowl, mix the basting sauce ingredients. Mash the red bean curd with a fork, then set that aside.
05 -
Turn on your air fryer to 375°F. Spray the air fryer basket lightly with oil. Lay the chicken pieces with the skin side facing up. Don’t overcrowd—keep them in one layer. Brush the skin with the basting sauce. Cook for 9-10 minutes. Check that they've hit 165°F inside or that juices look clear.
06 -
Take the chicken out of the air fryer. Give it 5 minutes to rest before slicing it into pieces. Serve it up and enjoy!
07 -
Set your oven to 425°F. Line a baking sheet (about 9x13 inches) with foil, parchment, or grease it lightly. Place the chicken skin-side up. Brush the sauce on top, then bake for 20-23 minutes. Make sure the internal temperature reaches 165°F before serving.
# Additional Notes:
01 -
Marinating overnight makes the flavors pop even more, so plan ahead if you can!