why make this recipe
Air Fryer Chicken with Soy Sauce Glaze is a quick and easy dish that packs a lot of flavor. Cooking in an air fryer gives the chicken a crispy texture without needing much oil. The soy sauce glaze brings a sweet and savory taste that everyone will love. Whether you’re busy on a weeknight or looking for a delicious dinner to impress friends, this recipe is perfect for you.
how to make Air Fryer Chicken with Soy Sauce Glaze
Ingredients:
- 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup cornstarch
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
- 1/3 cup soy sauce
- 1/3 cup water
- 1/3 cup light brown sugar, packed
- 1 teaspoon sesame oil
- 2 teaspoons garlic, minced
- 1/2 yellow onion, diced
- 2 large jalapeno peppers, sliced into thin rounds
- Sesame seeds, for garnish
- Cooked white rice, for serving
Directions:
- In a large mixing bowl, combine chicken, cornstarch, salt, and pepper. Toss to coat evenly on all sides. Set aside.
- In a medium mixing bowl, combine water, soy sauce, brown sugar, sesame oil, and garlic. Mix well and set aside.
- To a large nonstick skillet over medium-high heat, add oil. When the oil is shimmering, carefully add chicken to the hot oil. Cook for 2-3 minutes per side, or until browned and cooked through to an internal temperature of 165°F. Transfer the chicken to a plate, and tent to keep warm.
- To the same skillet, add onions and jalapeno. Cook until softened (about 4-6 minutes).
- Add the chicken and the soy sauce mixture to the pan and stir to combine. Continue to cook for 2-3 minutes.
- Serve garnished with sesame seeds over cooked white rice.
how to serve Air Fryer Chicken with Soy Sauce Glaze
This dish is best served warm over a bed of fluffy white rice. The rice helps soak up the delicious soy sauce glaze, making every bite satisfying. You can also add a side of steamed vegetables to make the meal more nutritious.
how to store Air Fryer Chicken with Soy Sauce Glaze
To store leftovers, let the chicken cool down completely. Place it in an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze the chicken for up to 2 months. When you’re ready to eat, simply reheat it in the microwave or on the stovetop.
tips to make Air Fryer Chicken with Soy Sauce Glaze
- Make sure to cut the chicken into even pieces to ensure they cook evenly.
- For a crispier texture, you can air fry the chicken in batches.
- Adjust the sweetness of the glaze by adding more or less brown sugar based on your taste preference.
- Feel free to add more vegetables, such as bell peppers or broccoli, to the dish for extra color and nutrition.
variation
If you want to try a different flavor, you can substitute the chicken thighs with boneless chicken breasts. You can also use coconut aminos instead of soy sauce for a lighter, gluten-free option.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the chicken and store it in the fridge for up to a day before cooking.
Can I use other types of meat?
Absolutely! You can use chicken breasts, pork, or even tofu for a vegetarian version.
What if I don’t have an air fryer?
No problem! You can make this dish on the stovetop as described in the directions, or bake the chicken in the oven at 400°F for about 20-25 minutes, flipping halfway through.
Air Fryer Chicken with Soy Sauce Glaze
Ingredients
Chicken and Seasoning
- 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup cornstarch
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
Soy Sauce Glaze
- 1/3 cup soy sauce
- 1/3 cup water
- 1/3 cup light brown sugar, packed
- 1 teaspoon sesame oil
- 2 teaspoons garlic, minced
Vegetables
- 1/2 yellow onion, diced
- 2 large jalapeno peppers, sliced into thin rounds
For Serving
- Sesame seeds, for garnish
- Cooked white rice, for serving
Instructions
Preparation
- In a large mixing bowl, combine chicken, cornstarch, salt, and pepper. Toss to coat evenly on all sides. Set aside.
- In a medium mixing bowl, combine water, soy sauce, brown sugar, sesame oil, and garlic. Mix well and set aside.
Cooking
- To a large nonstick skillet over medium-high heat, add oil. When the oil is shimmering, carefully add chicken to the hot oil.
- Cook for 2-3 minutes per side, or until browned and cooked through to an internal temperature of 165°F. Transfer the chicken to a plate, and tent to keep warm.
- To the same skillet, add onions and jalapeno. Cook until softened (about 4-6 minutes).
- Add the chicken and the soy sauce mixture to the pan and stir to combine. Continue to cook for 2-3 minutes.
- Serve garnished with sesame seeds over cooked white rice.