If you are looking for a quick, flavorful, and impressive dinner that will delight the whole family, these Korean chicken thighs cooked in an air fryer are the ultimate solution. This recipe combines succulent chicken thighs with a sweet, savory, and slightly nutty marinade, giving you the unmistakable taste of Korean-style fried chicken—but with far less oil and mess.
This dish is perfect for weeknight dinners when you want something that feels indulgent but is ready in under 30 minutes. The air fryer ensures the chicken stays juicy on the inside while achieving a crispy, golden-brown skin that rivals traditional fried chicken. Paired with steamed rice, fresh vegetables, or a crisp salad, these Korean chicken thighs become a complete and satisfying dinner that is sure to impress.
Why You’ll Love This Recipe
- Quick and Easy: From prep to plate in about 30 minutes. Perfect for weeknight dinners.
- Crispy and Juicy: The air fryer locks in moisture while creating a crispy skin without deep-frying.
- Sweet and Savory Korean Flavors: A marinade of soy sauce, sesame oil, and brown sugar produces rich umami flavor with subtle sweetness.
- Versatile: Serve with rice, noodles, or roasted vegetables. You can even double the recipe for meal prep.
- Minimal Oil: Air frying drastically reduces the need for extra oil while keeping the chicken flavorful.
Ingredients
- 3 pounds (1.36 kg) chicken thighs, skin-on, bone-in or boneless
- 1 cup (240 ml) soy sauce
- 1/3 cup (70 g) brown sugar, packed
- 1/4 cup (60 ml) sesame oil
Optional garnishes:
- 2 tablespoons sesame seeds
- 2 green onions, finely sliced
Equipment Needed
- Air fryer (5-quart or larger recommended)
- Medium mixing bowl
- Whisk
- Tongs
- Meat thermometer
Step-by-Step Instructions
Step 1: Prepare the Ingredients
Gather all your ingredients before you begin. This Korean chicken thighs dinner recipe is simple, but having everything ready ensures the process is smooth. Wash the chicken thighs and pat them dry with paper towels; this helps the marinade adhere better and promotes crispiness in the air fryer.
Step 2: Make the Marinade
In a medium mixing bowl, whisk together the soy sauce, brown sugar, and sesame oil until the sugar dissolves completely. This mixture forms the signature sweet and savory glaze for your chicken. The combination of soy sauce for saltiness, brown sugar for sweetness, and sesame oil for a nutty aroma is what gives Korean chicken its irresistible flavor.
Step 3: Marinate the Chicken
Place the chicken thighs in the bowl with the marinade and ensure each piece is fully coated. Cover the bowl with plastic wrap or transfer the chicken and marinade to a resealable bag. Refrigerate for at least 2 hours to allow the flavors to penetrate the meat. For maximum flavor, marinate up to 24 hours.
Tip: If you are short on time, even a 30-minute marination will impart noticeable flavor, but longer marination produces deeper taste.
Step 4: Preheat the Air Fryer
Preheat your air fryer to 380°F (193°C) for 5 minutes. Preheating ensures the chicken starts cooking immediately and helps develop a crispy exterior.
Step 5: Arrange Chicken in the Air Fryer
Place the chicken thighs in a single layer in the air fryer basket. Avoid overcrowding, as stacked pieces can cook unevenly and prevent crisping. If needed, cook in batches to ensure every piece gets sufficient hot air circulation.
Pro tip: For bone-in chicken thighs, the cooking time will be slightly longer than for boneless thighs. Use a meat thermometer to check doneness.
Step 6: Air Fry the Chicken
Cook the chicken thighs for 20–30 minutes, flipping halfway through to ensure even cooking. The chicken is done when the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy.
Step 7: Rest the Chicken
Remove the chicken from the air fryer and allow it to rest for 5 minutes before serving. Resting allows the juices to redistribute within the meat, keeping it moist and flavorful.
Step 8: Optional Garnishes
For a professional touch and extra flavor, sprinkle sesame seeds and sliced green onions over the chicken before serving. The sesame seeds add a subtle crunch, while the green onions add freshness and color.
Serving Suggestions
- Serve these Korean chicken thighs with steamed jasmine rice or sticky rice for a classic Korean-inspired dinner.
- Pair with sautéed vegetables such as bok choy, broccoli, or bell peppers for a well-rounded meal.
- For added indulgence, drizzle a bit of extra marinade (warmed on the stove) over the chicken for a sticky, glossy finish.
- Leftovers can be sliced and added to bibimbap bowls or tossed with noodles for a new dish the next day.
Tips for Perfect Air Fryer Korean Chicken Thighs
- Skin-on is essential: Keeping the skin ensures extra crispiness. If you prefer skinless, the chicken will still be delicious but less crunchy.
- Don’t overcrowd the basket: Each piece needs space for air to circulate to get that “fried-like” texture.
- Check temperature: Always use a meat thermometer to ensure the chicken reaches 165°F. Overcooking can dry it out.
- Marinade variation: Add minced garlic, ginger, or gochujang for a spicier Korean-style version.
- Reheating: Reheat in the air fryer for a few minutes to restore crispiness; avoid microwaving, which can make the skin soggy.
Storage and Reheating
- Refrigeration: Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the air fryer at 350°F (177°C) for 3–5 minutes to maintain crispiness.
- Freezing: Cooked chicken can be frozen for up to 2 months. Thaw overnight in the fridge before reheating in the air fryer.
Nutritional Information (Per Serving)
- Calories: 485
- Fat: 35 g
- Saturated Fat: 9 g
- Cholesterol: 167 mg
- Sodium: 1753 mg
- Carbohydrates: 11 g
- Fiber: 1 g
- Sugar: 9 g
- Protein: 31 g
