Ingredients:

  • 4 large boneless, skinless chicken thighs (approx. 680 g), trimmed of excess fat
  • 5 Tbsp Low-Sodium Soy Sauce (or Tamari), divided
  • 2 Tbsp Unseasoned Rice Vinegar, divided
  • 1 tsp Fresh Ginger, finely grated
  • 2 cloves Fresh Garlic, minced
  • 1 tsp Sesame Oil
  • 1 Tbsp Neutral Oil (e.g., Canola or Rapeseed)
  • 3 Tbsp Honey or Maple Syrup
  • 1 Tbsp Brown Sugar, packed
  • 1 tsp Cornstarch (Cornflour)
  • 2 Tbsp Water (or Chicken Stock)
  • 1 tsp Toasted Sesame Seeds, for garnish
  • 2 Spring Onions (Scallions), sliced thinly, for garnish

Instructions:

  1. Prepare and Marinate the Chicken: Trim fat from the chicken thighs. In a medium bowl, combine 2 Tbsp Soy Sauce, 1 Tbsp Rice Vinegar, Ginger, Garlic, and Sesame Oil (Marinade ingredients). Add the chicken thighs, ensuring they are well coated. Cover and refrigerate for a minimum of 30 minutes, or up to 12 hours.
  2. Make the Sticky Glaze: In a small saucepan, combine the remaining 3 Tbsp Soy Sauce, Honey or Maple Syrup, Brown Sugar, and remaining 1 Tbsp Rice Vinegar. Bring to a simmer over medium heat, stirring until the sugar is fully dissolved.
  3. Thicken the Sauce: Whisk the cornstarch and water (or stock) together in a small cup to create a slurry. Pour the slurry into the simmering glaze, whisking constantly for 30–60 seconds until the sauce thickens and becomes syrupy. Remove from heat immediately and set aside.
  4. Air Fry the Chicken (First Pass): Preheat the air fryer to 200°C (400°F). Remove the chicken from the marinade and pat the surfaces very dry with kitchen paper; discard the remaining marinade. Lightly brush or spray the chicken thighs with Neutral Oil and place them in the air fryer basket in a single layer. Cook for 8 minutes.
  5. Glaze and Finish Cooking: After 8 minutes, pull out the basket and flip the chicken thighs. Using a pastry brush, generously coat the top surface with a layer of the prepared Sticky Glaze.
  6. Complete the Cook: Return the basket and cook for another 4–6 minutes. Flip the chicken again, brush the second side generously with the remaining glaze. Cook for a final 2–3 minutes, until the glaze is bubbling, caramelized, and the internal temperature of the thickest part of the chicken reaches 74°C (165°F).
  7. Rest and Serve: Immediately remove the chicken and allow it to rest for 5 minutes. Garnish with toasted sesame seeds and thinly sliced spring onions before serving.