For those who follow Cook Simply, you know that I’m all about quick and easy dinners that the whole family will enjoy. And this soy sauce chicken air fryer recipe not only gives you the juiciest chicken, but the crispiest skin, too.
It really is an easy meal that you can whip up in under half an hour. Serve it with white rice or brown rice and green vegetables like pak choi [bok choy], or even over noodles, and you’ll have yourself a really easy weeknight meal.
My Cosori air fryer has become a firm staple kitchen appliance in my house, thanks to its ability to create crispy and tasty meals with minimal oil and sometimes no olive oil at all. Hands up, though, who doesn’t love deep-fried foods? I’m a big fan, but the best way to enjoy naughty food is to scale back sometimes, and that’s why the air fryer really helps create dishes that are not only healthy but delicious, too.
That’s why these air fryer soy sauce chicken thighs have become a firm favourite. With their succulent meat and rich umami flavour, these chicken thighs are a crowd-pleasing option for any occasion.
Why this recipe works
This soy sauce chicken air fryer recipe is special for a few reasons.
The marinade is simple but flavour-packed. Using both light and dark soy sauce gives you the best of both worlds — saltiness and depth of colour. The hoisin sauce adds a subtle sweetness that caramelises beautifully in the air fryer.
Boneless thighs cook quickly and stay juicy. The skin crisps up perfectly while the meat underneath stays tender. No dry chicken here.
The air fryer does all the hard work. Hot circulating air creates that coveted crispy skin without deep frying. You get all the crunch with a fraction of the oil.
How to make air fryer soy sauce chicken thighs
Chicken thigh recipes don’t come easier than this. Firstly, you need to get your chicken pieces and marinate them before putting the marinated chicken thighs in the air fryer basket and cooking them for around 20-25 minutes. That’s it — it really is that simple.
Marinate the chicken thighs
Begin by preheating your air fryer to 200°C (400°F). You’ll then want to combine soy sauce (a mix of regular soy sauce and dark soy sauce), hoisin sauce, minced garlic cloves (or garlic powder as an alternative) and ginger paste together.
Next, pat the chicken thighs dry with paper towels and place them in a large bowl or dish. This step is important — removing excess moisture helps the marinade stick and the skin crisp up properly.
Pour the simple marinade ingredients over the chicken, ensuring that each piece is coated evenly. Or if you’re short on time like I usually am, just chuck all the ingredients in together and make sure you give it all a good mix.
Let the chicken marinate for at least 30 minutes, allowing the flavours to infuse. The longer you leave the chicken to marinate the better. Sometimes, if I prepare the chicken in advance, I cover the dish with plastic wrap and let the raw chicken marinate overnight. This really means the chicken soaks in all the flavour.
Time to air fry the chicken
Once the chicken has marinated, it’s time to cook it in the air fryer. Remove the chicken thighs from the marinade, shaking off any excess, and place them in the air fryer basket in a single layer, skin side up.
There is no need for any cooking spray. I don’t use parchment paper to line the air fryer basket but if you’re worried the chicken thighs may stick, line the bottom of the basket with some paper, or spray with some cooking oil. If you have a smaller air fryer basket you may need to cook the chicken thighs in several batches, keeping the cooked chicken warm with foil.
You’ll want to cook the chicken on a medium heat to high heat around 185°C (365°F) for around 20-25 minutes, checking on the chicken around every five minutes to ensure the skin doesn’t burn.
The chicken is done when it reaches an internal temperature of 74°C (165°F). Use a meat thermometer inserted into the thickest part to check. The skin should become golden brown and crispy, while the meat inside remains juicy and tender.
Once the cooking time is up, carefully remove the chicken thighs from the air fryer and let them rest for a few minutes. This allows the juices to redistribute, ensuring moist and tasty meat.
Can you use different cuts of chicken?
For this recipe, I recommend that you use boneless chicken thighs with the skin on. I find that boneless thighs produce the best results and really tender chicken.
However, this recipe is hugely adaptable, so you can use any cut of chicken. Here are the adjusted cooking times for different cuts, including chicken thighs and drumsticks. Remember when air frying bone-in chicken you need to adjust the cooking time to cook for longer. Always check the internal temperature reaches 74°C (165°F) regardless of which cut you use.
Ingredient substitutions
Don’t have everything on hand? Here are some simple swaps that work well.
Light soy sauce: Use tamari for a gluten-free option, or coconut aminos for a soy-free alternative.
Dark soy sauce: If you can’t find dark soy sauce, use an extra tablespoon of light soy sauce plus half a teaspoon of brown sugar or molasses for colour and depth.
Hoisin sauce: Substitute with oyster sauce, or for a sweeter option, use 1 tablespoon of honey mixed with 1 teaspoon of soy sauce.
Fresh garlic: Use 1 teaspoon of garlic powder instead of 3 fresh cloves.
Ginger paste: Swap for 1 teaspoon of ground ginger, or finely grate fresh ginger root.
Want to add more flavour? Try adding half a tablespoon of sesame oil to the marinade for a nutty depth, or half a teaspoon of Chinese five-spice powder for a more traditional flavour.
Want it spicy? Add a teaspoon of chilli flakes or a tablespoon of sriracha to the marinade.
Alternative cooking methods
Don’t have an air fryer? No problem. You can still make this delicious soy sauce chicken using your oven or stovetop.
Oven method
Preheat your oven to 220°C (425°F). Place the marinated chicken thighs skin side up on a baking tray lined with parchment paper.
Bake for 25-30 minutes until the skin is golden and crispy. For extra crispiness, switch to the grill (broiler) for the last 3-4 minutes, watching carefully so the skin doesn’t burn.
Check the internal temperature reaches 74°C (165°F) before serving.
Stovetop method
Heat 1 tablespoon of vegetable oil in a large frying pan over medium-high heat. Place the chicken thighs skin side down in a single layer.
Cook for 6-7 minutes until the skin is golden and crispy, then flip and cook for another 5-6 minutes on the other side. Reduce heat to medium if the skin is browning too quickly.
Check the internal temperature reaches 74°C (165°F) before serving.
Expert tips for the best results
Pat the chicken completely dry. This is the most important step for crispy skin. Any moisture on the surface will steam instead of crisp.
Don’t overcrowd the air fryer basket. Leave space between each thigh so the hot air can circulate properly. Cook in batches if needed.
Check the chicken at 15 minutes. Every air fryer is slightly different. If your skin is getting too dark, reduce the temperature by 10°C and continue cooking.
Let the chicken rest before slicing. Give it 3-5 minutes to rest so the juices redistribute. Cutting too soon means all that lovely moisture ends up on your chopping board instead of in the meat.
Save the leftover marinade. Heat any remaining marinade in a small saucepan until it boils, then drizzle over the cooked chicken as an extra glaze.
Troubleshooting common problems
Skin isn’t crispy: The chicken wasn’t dry enough before marinating, or there’s too much marinade on the skin. Next time, pat the chicken thoroughly dry and shake off excess marinade before cooking.
Skin is burning, but the chicken isn’t cooked: Your air fryer temperature is too high. Reduce by 10-15°C and cook for a bit longer. Every air fryer varies in heat intensity.
Chicken is dry: It’s likely overcooked. Use a meat thermometer to check for 74°C (165°F) and remove immediately. Boneless thighs are more forgiving than breast meat.
Marinade isn’t sticking: Make sure you pat the chicken dry before adding the marinade. The surface needs to be dry for the marinade to adhere properly.
What to serve with air fryer soy chicken thighs
You couldn’t get a more versatile dish that goes with pretty much anything.
If you’re looking for simplicity, then sliced over steamed rice or even egg fried rice, and sprinkle spring onions [green onions] for some freshness, and some sesame seeds for extra crunch and texture, as well as a nutty flavour.
You could also serve it with fried noodles, including these spring onion noodles, or as part of a soup noodle dish. Get ramen and soup base, add your fixings, including vegetables, a boiled egg perhaps, and then lashings of this soy sauce chicken.
Similarly, it would also work well in sandwiches or wraps, or if you even have slices of the cooked chicken left, you could add it to a salad. That’s what’s so great about this air fryer soy sauce chicken recipe — it really is hugely versatile.
How to store and reheat leftovers
Refrigerator storage: Keep any leftover soy sauce chicken in an airtight container and pop it in the fridge. The chicken can be eaten cold in sandwiches or salads for up to 3-4 days.
Freezer storage: This recipe is freezer-friendly. Let the cooked chicken cool completely, then place in a freezer-safe container or resealable bag. Remove as much air as possible to prevent freezer burn. Freeze for up to 3 months.
To defrost: Move the frozen chicken to the fridge overnight to thaw completely. Don’t defrost at room temperature.
To reheat: The air fryer is the best way to reheat this chicken while keeping the skin crispy. Air fry at 180°C (360°F) for 5-6 minutes until heated through. You can also reheat in the oven at 180°C (350°F) for 10-12 minutes.
Avoid the microwave if you want to keep that crispy skin — it will turn soggy.
Frequently asked questions
How long do you cook soy sauce chicken in an air fryer?
Boneless chicken thighs take 20-25 minutes at 185°C (365°F). Bone-in thighs need 25-30 minutes. Always check the internal temperature reaches 74°C (165°F) with a meat thermometer to ensure the chicken is fully cooked.
Do you need to flip chicken thighs in the air fryer?
For boneless thighs, no flipping is needed — just cook skin side up the entire time. For bone-in thighs or drumsticks, flip halfway through cooking for even browning.
Why is my air fryer chicken skin not crispy?
The most common reason is excess moisture. Always pat the chicken completely dry with paper towels before marinating. Also, make sure not to overcrowd the basket, as this creates steam instead of crispy skin.
Can I marinate the chicken overnight?
Yes, and I highly recommend it. Marinating overnight allows the flavours to really penetrate the meat, making it more tender and flavourful. Just cover the dish with cling film and refrigerate.
What temperature should chicken be when fully cooked?
Chicken should reach an internal temperature of 74°C (165°F) when measured with a meat thermometer at the thickest part. This ensures the chicken is safe to eat while remaining juicy.
Can I make this without an air fryer?
Absolutely. Bake in the oven at 220°C (425°F) for 25-30 minutes, or pan-fry in a little oil for 6-7 minutes per side. Both methods give excellent results.
More air fryer recipes you’ll love
The beauty of this recipe lies not only in its simplicity but also in its ability to satisfy your cravings for tasty Chinese chicken without all the oil. The air fryer’s hot circulating air creates that coveted crispy skin while keeping the meat moist and tender.
With this easy recipe, you can achieve the perfect balance of sweet, savoury, and umami flavours in a fraction of the time. So fire up your air fryer, gather the ingredients, and prepare to indulge in this mouthwatering chicken dish that is sure to become a family favourite.
Why not try these other Chinese air fryer recipes?
Chinese crispy chicken wings
Air fryer char siu pork recipe
Air fryer sesame prawn toast
Air fryer soy sauce chicken thighs recipe
Ingredients
- 1 kg boneless chicken thighs skin on
- 1 tbsp ginger paste
- 3 garlic cloves minced
- 2 tbsp hoisin sauce
- 2 tbsp light soy
- 1 tbsp dark soy
Instructions
- Pat your chicken skins dry with some kitchen/paper towels, to get remove any extra moisture. And put them in a large container or bowl.
- Then add the garlic, ginger, soy sauce and hoisin sauce and combine well. Making sure all the meat is covered in the marinade. Cover and leave for at least 30 minutes or as long as possible - even overnight.
- Five minutes before cooking, preheat the air fryer at 200°c (400°F).
- Once ready, add the chicken thighs to the air fryer basket, skin side up and making sure they're on a single layer.
- Air fry for 20-25 minutes at 180°c (360°F), making sure to check on the chicken around 10 minutes in, just to make sure the skin isn't burning.
- Once, cooked, slice and serve with steamed rice and sprinkle with spring onions.
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Nutrition
Did you make this easy air fryer soy sauce chicken thighs?
Please let me know if you made this Chinese chicken recipe. Leave a comment below and tag @cooksimplyathome on Instagram. You can find other easy meal ideas here.
delicious, we devoured it!