Chicken Thighs in the Air Fryer with Chile Glaze
I’ve resisted the air fryer craze for a while now, not really sure how it differs in cooking from a convection oven. But when I saw there was an air fryer lid attachment to my Instant Pot, I decided to give it a try. The chicken thighs in this recipe have a simple coating of seasoned cornstarch, which online tutorials assured me would yield a crisp outer to the chicken. In reality it was only moderately crispy, and the whole thing seemed not really worth the effort, but that’s maybe just me. But regardless, the chile glaze in this recipe makes the meal (and it’s also a great glaze for fish). Be sure to drizzle extra over rice when you serve it!
- 1 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- 4 chicken thighs
- ¼ cup soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons Chile garlic sauce
- 1 tablespoon minced ginger
- 1 teaspoon fish sauce
- 2 scallions, chopped
- Heat the Instant Pot with the air fryer attachment to 300 Degrees. Combine the cornstarch with the salt, garlic, and pepper and coat the chicken thighs in the mixture, shaking off any excess. Add the chicken thighs to the basket of the air fryer in a single layer, cover and cook for 20 minutes. Open the lid and turn the thighs over and cook for 10-20 more minutes, until chicken is cooked through.
- While the chicken is cooking, make the glaze by combining the soy sauce, vinegar, Chile garlic sauce, ginger, and fish sauce. Shake well.
- Serve chicken over white rice, pour the glaze of the top, and garnish with chopped scallions.