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Air Fryer Korean Soy Garlic Chicken Thighs

Air fryer Korean soy garlic chicken thighs with crispy, caramelized skin and a sweet soy-garlic glaze. The Korean-style marinade turns into a sticky ganjang-inspired finish that clings to every bite.
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Prep Time 15 minutes
Cook Time 22 minutes
Marinating 1 hour
Total Time 1 hour 37 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Korean-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 5 lb bone-in chicken thighs
Soy garlic marinade
  • 0.25 cup soy sauce
  • 2 tbsp sesame oil
  • 2 tbsp brown sugar
  • 2 tbsp mirin or rice vinegar
  • 6 garlic cloves minced
  • 1 tbsp ginger grated
  • 1 tbsp gochujang korean chili paste
  • 1 tsp black pepper
Garnish
  • 1 sesame seeds
  • 2 green onions

Equipment

  • 1 air fryer
  • 1 stovetop pan

Method
 

Make the soy-garlic marinade
  1. Whisk together soy sauce, sesame oil, brown sugar, mirin or rice vinegar, minced garlic, grated ginger, gochujang, and black pepper until glossy and fully combined, then set aside.
  2. Tip: If the mixture feels too thick, whisk another minute so the sugar dissolves before marinating.
Marinate
  1. Place chicken thighs in a bowl and coat with the soy-garlic marinade, then cover and refrigerate at least 1 hour or up to overnight for deeper flavor.
Air fry the chicken
  1. Preheat the air fryer to 400°F, then shake off excess marinade from the chicken to prevent burning.
  2. Air fry skin-side down at 400°F for 10 minutes, then flip the thighs.
  3. Air fry at 400°F for 10-12 more minutes until the skin is crispy and caramelized and the internal temperature reaches 165°F (about halfway through, you may rotate the basket if your air fryer heats unevenly).
Glaze and serve
  1. Pour any remaining marinade into a pan and simmer for 3 minutes to thicken into an extra glaze.
  2. Brush or spoon the soy-garlic glaze over the cooked chicken, then garnish with sesame seeds and sliced green onions before serving.

Notes

For the crispiest, caramelized edges, shake off excess marinade before air frying so the sugar doesn’t scorch. Refrigerate leftovers in a sealed container for up to 3 days; reheat in the air fryer at 350°F for 5-7 minutes. Freezing is not recommended because the glaze and skin texture soften. For a lower-sugar option, replace the brown sugar with an equal amount of brown sugar substitute (or use less and add a splash more mirin for balance).