Directions
- 1In a bowl add chicken thighs and season with soy sauce, maple syrup, lemon zest, garlic powder, and smoked paprika, coat well.
- 2Preheat the air fryer to 400°F.
- 3Place thighs in a single layer and cook for 15 minutes, flipping halfway, until golden and cooked through (165°F internal temp).
- 4In a saucepan, melt butter.
- 5Add garlic and cook until fragrant.
- 6Stir in maple syrup, soy, vinegar, and chili.
- 7Simmer for 3-4 minutes.
- 8Stir in cornstarch slurry and cook until sticky and glossy.
- 9Add cooked chicken thighs to the glaze, toss to coat.
- 10Serve over rice and veggies and enjoy!
Ingredients
- 2 lb boneless, skinless chicken thighs
- 1 lemon, zested
- 0.125 cup soy sauce
- 0.25 cup maple syrup
- 1 tbsp garlic powder
- 1 tbsp smoked paprika
- 2 tbsp butter
- 4 cloves garlic, minced
- 0.5 cup maple syrup
- 0.333 cup soy sauce
- 2 tbsp rice vinegar
- 3 tsp Momofuku chili oil
- 1 tsp cornstarch
- 2 tbsp water
Equipment
air fryerbowlsaucepan
Tips
- Flip chicken halfway through cooking in the air fryer.
- Cook chicken until an internal temperature of 165°F is reached.
- Drizzle extra glaze over the chicken when serving.
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