1In a bowl add chicken thighs and season with soy sauce, maple syrup, lemon zest, garlic powder, and smoked paprika, coat well.
2Preheat the air fryer to 400°F. Place thighs in a single layer and cook for 15 minutes, flipping halfway, until golden and cooked through (165°F internal temp).
3Make glaze: In a saucepan, melt butter. Add garlic and cook until fragrant. Stir in maple syrup, soy, vinegar, and chili. Simmer for 3–4 minutes. Stir in slurry and cook until sticky and glossy.
Ingredients
2 lb boneless, skinless chicken thighs
1 lemon, zested
0.125 cup soy sauce
0.25 cup maple syrup
1 tbsp garlic powder
1 tbsp smoked paprika
2 tbsp butter
4 cloves garlic, minced
0.5 cup maple syrup
0.333 cup soy sauce
2 tbsp rice vinegar
3 tsp Momofuku chili oil
1 tsp cornstarch
2 tbsp water
Equipment
air fryerbowlsaucepan
Tips
Baste & finish: Add cooked chicken thighs to the glaze, toss to coat
Serve: Drizzle extra glaze over the chicken serve over rice and veggies and enjoy!