Quick & Easy Air Fryer Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
1 lb skin-on bone-in chicken thighs
→ Chicken Marinade
02 -
⅓ cup red fermented bean curd
03 -
¼ cup hoisin sauce
04 -
¼ cup brown sugar, light or dark
05 -
⅓ cup regular soy sauce
06 -
2 tablespoons honey or maple syrup
07 -
2 tablespoons Shaoxing wine or dry sherry wine (or chicken broth for non-alcoholic version)
08 -
1 teaspoon Chinese five spice
→ Basting Sauce
09 -
1.5 tablespoons honey or maple syrup
10 -
1 tablespoon hoisin sauce
11 -
1 tablespoon red fermented bean curd
# Instructions:
01 -
In a large bowl, combine the chicken marinade ingredients. Use a fork to smash the red fermented bean curd. Set aside.
02 -
Pat dry the chicken thighs with paper towels. Debone using small sharp slits around the bone, leaving the skin on.
03 -
Place the deboned thighs in the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 15 minutes or overnight for best results.
04 -
In a small bowl, combine the basting sauce ingredients, smashing the fermented red bean curd with a fork. Set aside.
05 -
Preheat the air fryer to 375°F. Lightly spray the basket with cooking oil. Arrange the marinated chicken skin-side up in a single layer, without overlapping. Brush the skin with basting sauce. Air fry for 9-10 minutes, cooking until the chicken reaches an internal temperature of 165°F or until juices run clear.
06 -
Remove the chicken from the air fryer. Let it rest for 5 minutes, then slice and serve.
07 -
Preheat the oven to 425°F. Line a 9x13-inch baking sheet with foil or parchment or grease lightly. Place marinated chicken skin-side up, baste with sauce, and bake for 20-23 minutes until the internal temperature is 165°F.
# Notes:
01 -
For best results, allow the chicken to marinate overnight for enhanced flavor.