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Hoisin Air Fryer Chicken Thighs

A quick and flavorful dinner featuring tender chicken thighs glazed in hoisin sauce, perfect for busy weeknights or family gatherings.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 to 2 pounds boneless, skin-on chicken thighs About 6 thighs; skinless can be used if preferred.
  • 1/3 cup hoisin sauce Look for low-sugar or reduced-sodium if desired.
  • 2 tablespoons low-sodium soy sauce or tamari Use tamari for gluten-free.
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 1 tablespoon honey or maple syrup Optional — for extra gloss.
  • 2 teaspoons sesame oil
  • 2 cloves garlic, minced or 1 teaspoon garlic powder.
  • 1 teaspoon freshly grated ginger or 1/2 teaspoon ground ginger.
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil or avocado oil For rubbing the chicken.
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water Optional, for thickening extra sauce.
Garnishes
  • toasted sesame seeds Optional.
  • sliced scallions Optional.
  • lime wedges Optional.

Method
 

Preparation
  1. Pat the chicken thighs dry with paper towels.
  2. In a medium bowl, whisk together hoisin sauce, soy/tamari, rice vinegar, honey (if using), sesame oil, garlic, ginger, and black pepper until smooth.
  3. Rub the chicken lightly with olive oil and season the underside with a pinch of salt (if using low-sodium soy).
  4. Place thighs in the bowl and toss to coat. Marinate for 30 minutes at room temperature or up to overnight in the fridge.
Cooking
  1. Preheat your air fryer to 400°F (200°C) for about 3–5 minutes.
  2. Remove chicken from the marinade, letting excess drip off.
  3. Lightly spray the air fryer basket with cooking spray or brush with oil and arrange chicken thighs in a single layer.
  4. Cook at 400°F for 9–11 minutes. Flip thighs, brush with some reserved sauce, then continue cooking for another 8–11 minutes until golden and crisp.
  5. Use an instant-read thermometer to check that the internal temperature reaches 165°F (74°C).
  6. For extra glossy glaze, brush thighs with remaining sauce and air-fry for another 1–3 minutes.
  7. Rest chicken for 3–5 minutes, then garnish with toasted sesame seeds and sliced scallions.
Serving
  1. Serve hot with your choice of sides.

Notes

Tips: If your hoisin sauce is very sweet, reduce honey or skip it. Don't overcrowd the basket, and flip halfway for even browning.