There’s nothing better than juicy, flavorful chicken thighs with crispy, caramelized skin—and this Air Fryer Soy Sauce Chicken delivers exactly that!
It’s a quicker, easier way to get the same deep, savory flavors of traditional soy sauce chicken thighs without the long braising time.
With a rich, umami coating of soy sauce, honey, and aromatic spices, this dish pairs perfectly with a bowl of fluffy white rice.
Watch my Video Tutorial Below!
What is Air Fryer Soy Sauce Chicken?
Soy sauce chicken is a classic Chinese dish where chicken is braised in a fragrant mixture of soy sauce, aromatics, and spices, resulting in deeply savory and slightly sweet flavors.
Traditionally, it’s simmered low and slow, but in this version, the air fryer works its magic to create crispy skin while keeping the meat tender and juicy.
The result? A quicker, fuss-free way to enjoy this beloved dish with all the same delicious flavors.
Why You’ll Love This Recipe
- Easy to make: Skip the stovetop simmering—this recipe comes together in the air fryer with minimal effort.
- Crispy skin, juicy meat: The air fryer locks in moisture while creating a beautifully crisp, caramelized skin.
- Packed with flavor: A combination of soy sauces, five-spice, and honey gives it an irresistible umami-rich taste.
- Perfect for meal prep: Enjoy it fresh or save leftovers for an easy lunch or dinner later.
Ingredients
Main Ingredient:
- Chicken thighs: Bone-in, skin-on thighs stay extra juicy and develop a crispy, flavorful skin in the air fryer.
Sauces and Aromatics:
- Dark soy sauce: Adds deep color and a slightly richer, more intense soy sauce flavor.
- Regular soy sauce: Provides saltiness and umami, balancing the sweetness from the honey.
- Shaoxing wine: A traditional Chinese cooking wine that enhances the overall depth of flavor.
- Honey: Adds a touch of sweetness and helps with caramelization, giving the chicken a glossy finish.
- Chinese five-spice powder: A blend of warm spices like star anise, cloves, and cinnamon that brings aromatic depth to the dish.
- White pepper: Adds a mild heat and a slightly earthy flavor, different from black pepper.
- Garlic: Fresh minced garlic infuses the marinade with bold, garlicky goodness.
- Ginger: A classic pairing with soy sauce, it gives the dish a fragrant, slightly spicy note.
- Sesame oil: A small amount adds nuttiness and richness to the marinade.
- Cornstarch: Helps thicken the marinade when cooked into a sauce, creating a rich glaze.
- Chili flakes (optional): A pinch of spice for those who like a little heat in their chicken.
How to Make Air Fryer Soy Sauce Chicken
Marinate the Chicken
Pat the chicken dry with paper towels—this helps the skin crisp up better in the air fryer. Using a fork, poke a few holes in the skin to let the marinade seep in.
In a bowl, mix the chicken thighs with dark soy sauce, regular soy sauce, Shaoxing wine, honey, five-spice, white pepper, garlic, ginger, sesame oil, cornstarch, and chili flakes (if using).
Use your hands to coat the chicken evenly. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
Cook in the Air Fryer
Preheat the air fryer to 350°F. Remove the chicken from the marinade and place it skin-side down in the air fryer basket. Cook for 14-16 minutes.
Meanwhile, pour the leftover marinade into a small saucepan. Heat over medium-low until slightly thickened, about 2-3 minutes.
Flip the chicken over, brush the thickened marinade onto the skin, and increase the temperature to 400°F. Air fry for another 10-12 minutes until the skin is crispy and caramelized. Ensure the chicken reaches an internal temperature of 165°F.
Serve and Enjoy
Let the chicken rest for a few minutes before slicing into strips. Serve over white rice and drizzle with the remaining sauce.
Garnish with sesame seeds and chopped scallions for extra flavor.
Storage
This chicken is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days.
Tips
- Pat the chicken dry: Removing excess moisture helps the skin crisp up better in the air fryer.
- Don’t skip the flip: Flipping the chicken and brushing it with marinade halfway through ensures an even caramelized finish.
- Check for doneness: Use a meat thermometer to make sure the chicken reaches 165°F for perfectly cooked, juicy meat.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tablespoon dark soy sauce
- 3 tablespoon regular soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon honey
- ½ teaspoon Chinese five-spice powder
- Dash of white pepper
- 3 cloves garlic, minced
- 1-inch ginger, minced
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- ½ teaspoon chili flakes, optional for a little heat
Instructions
- Pat the chicken dry with paper towels. This helps the skin crisp up in the air fryer. Using a fork, poke a few holes in the skin to allow the marinade to penetrate deeper.
- In a bowl, add chicken thighs and all other ingredients listed. Using your hands, rub the marinade all over the chicken to coat evenly. Cover and refrigerate for at least 30 mins, up to overnight for maximum flavor.
- Remove chicken from the marinade and place chicken skin-side down in the air fryer basket. Air fry at 350F for 14-16 mins.
- While the chicken is cooking, heat the reserved marinade in a small saucepan over medium-low heat until slightly thickened, about 2-3 mins.
- Once the chicken is partially cooked, flip the chicken and brush with the marinade on the skin. Increase the temperature to 400F and cook for another 10-12 minutes until the skin is crispy and carmelized. Make sure chicken is cooked through (when juices run clear and 165F internal temperature).
- Remove chicken from air fryer, let rest for a few mins, then cut into strips and remove the bone. Serve with white rice and garnish with sesame seeds, scallions, and remaining marinade.
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