How long it takes: 55 minutes (including marinating time) Equipment you’ll need: air fryer, large bowl, saucepan Servings: 4 The chicken marinates in the flavorful sauce, which means every bite is infused with that gingery goodness. Once marinated, the chicken thighs are cooked in the air fryer until they’re crispy on the outside and juicy on the inside. Toss them in the sauce afterwards, brush it on the chicken before serving, or just spoon it over the plated ginger chicken thighs—whatever you do, don’t skip that sauce! (For more ways to cook chicken thighs, try these grilled chicken thighs, Instant Pot chicken thighs, and classic air fryer chicken thighs.)
Sticky Sweet Ginger Chicken Thighs
Perfect crispy skin. Thanks to the air fryer, these chicken thighs have fantastic crispy skin. Although you can use skinless chicken thighs, let’s be real: the crispy skin is the best part! Loaded with flavor. The combination of ginger, gochugaru, and other Asian-inspired ingredients make these ginger chicken thighs absolutely irresistible. The marinade (which is then cooked into a sticky sauce) is sweet with just a bit of tanginess thanks to the addition of rice vinegar. Gochugaru—Korean red pepper—adds spicy heat and depth to the dish. Soy sauce brings the umami, garlic is here because it’s fantastic, and then toasted sesame oil adds an element of nutty flavor. Easy to make ahead. You can start marinating the chicken up to 24 hours in advance. That means when dinnertime rolls around, you only have to air fry the chicken for 15 minutes and cook down the sauce.
Ingredient Notes
Soy sauce: I prefer low-sodium soy sauce or you can use tamari for a gluten-free option. Rice vinegar: Apple cider vinegar works too. Just don’t use seasoned rice vinegar, which has added salt and is sweetened. Honey: You can swap in granulated sugar or brown sugar if you don’t have honey on hand, but be sure that it dissolves completely into the marinade before adding the chicken. Fresh ginger root: For this recipe, fresh ginger root is a must! Ground ginger just doesn’t have the same dimension. Look for ginger root in the produce section of your grocery store. Look for tan-skinned knobs of ginger. If the roots are large, you can usually break off what you think you’ll need before weighing it. Gochugaru Korean red pepper flakes: Crushed red pepper flakes can be substitued but gochugaru is worth seeking out, as it has a nice smoky flavor and lends a beautiful color to the sauce. Look for it in the Asian section of the grocery store. Toasted sesame oil: While you can substitute another oil, toasted sesame oil has a nutty flavor that’s fabulous in Asian dishes. A little bit goes a long way. Garlic: Grate the garlic cloves with the same grater you use for the ginger or use a garlic press. Boneless skin-on chicken thighs: I prefer boneless skin-on chicken thighs for this recipe but they can be a little difficult to find sometimes. If you use bone-in skin-on chicken thighs, simply increase the cooking time by 2 to 5 minutes. Cornstarch and water: The two ingredients are combined to create a slurry for thickening the sauce when you cook it. This is what makes it sticky enough to cling to the chicken. Optional garnishes: Sliced scallions and sesame seeds, for color and flavor.
How to Make Ginger Chicken Thighs
Make the marinade. Whisk the soy sauce, vinegar, honey, ginger, Gochugaru (or crushed red pepper flakes), sesame oil, and grated ginger in a bowl large enough to fit the chicken (preferably in a single layer). Marinate the chicken. Set the chicken in the bowl and turn it a few times so the marinade coats all sides. Cover the bowl and refrigerate the chicken for at least 30 minutes, or up to a day. Prepare to cook. Preheat the air fryer to 400ºF for 5 minutes and coat the air fryer basket with nonstick spray. Place the chicken in the basket skin-side-down. Transfer the marinade from the bowl to a saucepan. Air fry. Cook the chicken for 8 minutes, then flip and cook for 6 to 8 minutes more, or until the skin is crisped and the internal temperature reaches 165°F. Make the sauce. Whisk together the cornstarch slurry, then whisk the slurry into the marinade in the saucepan. Bring the mixture to a boil over medium-low heat and cook for about 5 minutes, or until it thickens. It’s important to cook it at least 5 minutes to kill any bacteria from the raw chicken. Finish. Serve the sauce with the chicken thighs and garnish with sesame seeds and scallions.
Tips for Making This Recipe
Freeze your ginger. It’s easier to grate when it’s frozen. (Another pro tip: Instead of peeling the ginger with a paring knife or vegetable peeler, you can simply rub the skin off with the edge of a spoon.) Don’t skip the pre-heating. It keeps the skin from sticking to the air fryer basket. Cook in batches if needed. If you have a very small air fryer or you’re doubling the recipe, air fry these ginger chicken thighs in batches. Arranging the chicken in a single layer with good air circulation helps keep the skin crispy. Don’t use hot water to make the slurry. It will create lumps, which defeats the purpose of making a slurry. Bake it. Don’t have an air fryer? Or maybe you want to double the recipe without making multiple batches? You can get crispy ginger chicken thighs in the oven! Place them on a wire rack, lightly sprayed with nonstick spray, set on a baking sheet and roast in a 400ºF oven for 10 to 12 minutes, flipping halfway through.
What to Serve With Ginger Chicken Thighs
Rice/Grains. Make a batch of Instant Pot brown rice to soak up the extra sauce, or try this easy fried rice recipe. Instant Pot quinoa is also great for soaking up sauces! Salad. This Asian salad would be an excellent base for serving these ginger chicken thighs. Mandarin orange salad goes well with this recipe, too. Vegetables. Stir-fried veggies are a great option, and these oven roasted sweet potatoes would pair beautifully with the flavors in the sauce.
Leftover Love
Slice the chicken and add it to an Asian-inspired bagged salad mix for a second-day lunch.
Storage & Reheating
Refrigerate: Transfer leftover ginger chicken to an airtight container and refrigerate for up to 2 days. (I don’t recommend freezing leftovers, as the sauce will get gloppy.) Reheat: Reheat leftovers in the microwave, in a loosely covered dish. You can add a teaspoon or two of water to the sauce to loosen it up a bit before serving. Interested in a weekly meal plan that includes this recipe? Take a look at Meal Plan #92. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. We add a new meal plan weekly.
