Garlicky Soy-Glazed Chicken Thighs
One of my favorite preparations of chicken I’ve ever eaten was at a Japanese restaurant in New York City that served up chicken thighs, still sizzling on a hot stone, that had been glazed in nothing but sweetened soy sauce and garlic. The condensed marinade was sticky and packed with the flavor of the chicken skin’s own rendered fat. I set out to re-create them for the air fryer. Turned a few times while sitting in the marinade, the chicken thighs infuse with the umami glaze and their skins crisp up under the high heat of the air fryer’s fan. It creates a crispy, tender, lip-smacking texture that bests the restaurant version.
Ingrediënten
- 2 tablespoons chicken stock
- 2 tablespoons reduced-sodium soy sauce
- 1½ tablespoons sugar
- 4 garlic cloves smashed and peeled
- 2 large scallions cut into 2- to 3-inch batons, plus more, thinly sliced, for garnish
- 2 bone-in skin-on chicken thighs (7 to 8 ounces each)
Instructies
- In a 7-inch round cake pan insert, metal cake pan, or foil pan, combine the chicken stock, soy sauce, and sugar and stir until the sugar dissolves.
- Add the garlic cloves, scallions, and chicken thighs, turning the thighs to coat them in the marinade, then resting them skin-side up.
- Place the pan in the air fryer and cook at 375°F, flipping the thighs every 5 minutes after the first 10 minutes, until the chicken is cooked through and the marinade is reduced to a sticky glaze over the chicken, about 30 minutes.
- Remove the pan from the air fryer and serve the chicken thighs warm, with any remaining glaze spooned over top and sprinkled with more sliced scallions.
- No pan insert?
- If you don’t want to use the pan insert, you can still make these chicken thighs.
- Simply heat the sauce in the microwave to dissolve the sugar, then brush it over the chicken thighs every 5 minutes, flipping them before you brush, until done.
- You will have some glaze left over, and the chicken won’t have as intense a flavor as if they were cooked in the sauce, but they’ll still be glazed, sticky, and crisp on top.
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