Asian-Glazed Chicken Thighs

🧂 Ingredients

• 2 bone-in

  skin-on chicken thighs
• 1 teaspoon canola oil
• Salt and pepper

  to taste
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Toothpicks
• 1 tablespoon soy sauce
• 1 tablespoon Gochujang

  Korean red chili paste
• 1 tablespoon ketchup
• 1 teaspoon honey
• 1 teaspoon grated ginger
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon Chinese five-spice powder

Instructions

• 1 Start with 2 bone-in, skin-on chicken thighs. Rub a little canola oil on the
  skin to prevent sticking.
• 2 Season both sides of the chicken thighs with salt and pepper.
• 3 Sprinkle garlic powder and onion powder onto the skin side.
• 4 Roll each chicken thigh to resemble a whole thigh, securing the skin flaps
  together with toothpicks.
• 5 Place the prepared chicken thighs in your air fryer, open side up.
• 6 Air fry at 370°F (188°C) for 16 minutes, turning them over halfway through the
  cooking time. Check the internal temperature; it should reach around 150°F-155°F
  (65°C-68°C).
• 7 While the chicken is cooking, prepare the glaze. In a bowl, combine soy sauce,
  Gochujang, ketchup, honey, grated ginger, onion powder, garlic powder, salt,
  black pepper, and Chinese five-spice powder. Mix well.
• 8 Once the initial air frying is complete, remove the chicken thighs from the air
  fryer.
• 9 Spoon the glaze on all sides of the chicken thighs, ensuring they are evenly
  coated.
• 10 Place the glazed chicken thighs back into the air fryer, skin side up, and air
  fry at 400°F (204°C) for an additional 4 minutes to finish.
• 11 Carefully remove the chicken thighs from the air fryer and let them rest for a
  few minutes.
• 12 Serve with your favorite side dishes and drizzle any remaining glaze over the
  chicken.

Nutrition Info