Air fryer

Soy and sriracha air fryer chicken thighs

This air fryer chicken recipe is perfect to add to your weeknight rotation, on the table in 30 minutes.
Soy and sriracha air fryer chicken on a plate with rice, pak choy and sesame seeds

The aroma of this mouth-watering air fryer chicken thighs recipe will bring the hungry hordes to the table before you can even ring the dinner bell. Sweet and a little bit spicy, it’s sure to be a crowd pleaser. Got the foodie travel bug? Let your air fryer transport you to Mexico with our air fryer chicken chimichangas or Thailand with this green curry chicken with pickled radish. And if you’ve got room for dessert, try these air fryer apple pie rolls.




Combine sauces, maple syrup and half the sesame seeds in a shallow bowl; add chicken and turn to coat well. 


Line the base of the outer pan of air fryer with foil. Preheat to 200˚C for 3 minutes.


Taking care, place chicken in the air fryer basket, reserving the marinade; at 200˚C, cook for 20 minutes, turning and basting with reserved marinade halfway through cooking time, until cooked through.


When chicken has 3 minutes cooking time left, top with pak choy, cut-side up; cook for 3 minutes or until tender.


Meanwhile, reheat jasmine rice following packet directions; transfer to a medium bowl and stir in three-quarters of the green onion.


Serve chicken with rice and pak choy, topped with remaining sesame seeds and green onion.

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