If you love sweet, savory, and slightly spicy flavors, these Asian Chicken Thighs will become your new go-to meal! They’re juicy, caramelized, and coated in a sticky, garlicky glaze that pairs perfectly with rice, noodles, or steamed veggies.

This recipe is super easy, made with a simple marinade, and can be cooked in the oven, stovetop, or air fryer. It’s family-friendly, meal-prep friendly, and packed with bold Asian-inspired flavors like soy sauce, ginger, garlic, and honey.

🛒 What You’ll Need

For the Marinade & Sauce:

• ¼ cup soy sauce (low sodium preferred)
• 2 tbsp honey (or brown sugar)
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• ½ tsp red pepper flakes (optional, for heat)
• 1 tbsp hoisin sauce (optional, for extra depth)

For the Chicken:

• 6 boneless, skinless chicken thighs
• 1 tbsp cornstarch (to thicken sauce)
• 1 tbsp water

For Garnish (Optional):

• 1 tbsp sesame seeds
• 2 tbsp green onions, chopped

👩‍🍳 Pro Tips for Perfect Asian Chicken Thighs

1. Marinate for at least 30 minutes – The longer, the better (up to 24 hours for max flavor).
2. Use boneless, skinless thighs – They stay juicy and tender while soaking up the sauce.
3. Cook at high heat – Whether baking, pan-searing, or air frying, this gives the chicken a beautiful caramelized crust.
4. Thicken the sauce separately – Simmering the marinade with cornstarch makes a perfect sticky glaze.
5. Double the sauce – If you love extra sauce for drizzling over rice, make extra!

🔄 Substitutions & Variations

• Gluten-Free? Use tamari or coconut aminos instead of soy sauce.
• No Honey? Swap for brown sugar or maple syrup.
• Extra Spicy? Add sriracha or more red pepper flakes.
• Want Crispy Skin? Use bone-in, skin-on thighs and roast them instead.

⏳ Make-Ahead & Storage Tips

• Marinate Ahead: Marinate chicken up to 24 hours in advance for max flavor.
• Fridge: Store cooked chicken in an airtight container for up to 4 days.
• Freeze: Freeze raw chicken in marinade for up to 3 months. Thaw and cook as usual.
• Reheat: Warm in a pan over low heat or microwave for 30 seconds, adding a splash of water if needed.

🥢 How to Make Asian Chicken Thighs

1️⃣ Marinate the Chicken

In a bowl, whisk together soy sauce, honey, sesame oil, rice vinegar, garlic, ginger, red pepper flakes, and hoisin sauce. Add the chicken thighs, coat well, and marinate for at least 30 minutes (or overnight).

2️⃣ Cook the Chicken (Choose Your Method)

🔥 Option 1: Oven (Best for Easy Hands-Off Cooking)

1. Preheat oven to 400°F (200°C).
2. Place marinated chicken thighs on a foil-lined baking sheet.
3. Bake for 20-25 minutes, flipping halfway through, until the internal temperature reaches 165°F (75°C).
4. Broil for 2-3 minutes for extra caramelization.

🍳 Option 2: Stovetop (Best for Crispy Edges)

1. Heat 1 tbsp oil in a large skillet over medium-high heat.
2. Cook chicken for 4-5 minutes per side, until deeply browned and cooked through.
3. Remove from the pan and set aside.

💨 Option 3: Air Fryer (Best for Extra Juicy Chicken!)

1. Preheat air fryer to 375°F (190°C).
2. Arrange chicken in a single layer.
3. Air fry for 12-15 minutes, flipping halfway.

3️⃣ Make the Sticky Glaze

1. Pour the leftover marinade into a saucepan.
2. In a small bowl, mix 1 tbsp cornstarch + 1 tbsp water (slurry).
3. Bring sauce to a simmer and whisk in slurry, cooking until thickened (2-3 minutes).

4️⃣ Glaze & Serve

Brush thickened sauce over the cooked chicken thighs and garnish with sesame seeds and green onions. Serve with rice or veggies!

🥡 Leftovers & Storage Tips

• Fridge: Store in an airtight container for up to 4 days.
• Freeze: Freeze for up to 3 months and reheat in a pan.
• Reheat: Microwave for 30 seconds, adding a splash of water if needed.

🎉 Time to Enjoy!

These sticky, juicy, and flavor-packed Asian Chicken Thighs are perfect for an easy dinner or meal prep!

Tried this recipe? Let me know in the comments how you served yours! 🍗🥢💛