Sesame Garlic Soy Chicken

Pro tips

• Cut chicken into uniform bite-sized pieces so they cook evenly and caramelize on all sides in the air fryer.
• Don't skip the marinade—even 15 minutes builds flavor; longer (2–4 hours) deepens the savory-sweet glaze.
• Shake the air fryer basket halfway through cooking to ensure even browning and crispiness.
• Watch for caramelization at the edges—this creates the signature flavor, but don't let edges burn.

Substitutions

• Honey → maple syrup or brown sugar (use same amount for similar sweetness)
• Ginger paste → 1 tsp fresh grated ginger or 1/2 tsp ground ginger (adjust to taste)
• Sesame oil → avocado oil or neutral oil (note: loses nutty sesame flavor)
• Coconut aminos → regular soy sauce (note: slightly less complex flavor)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F for 5–7 minutes until warmed through.

Equipment

air fryer

Can I use chicken breast instead of thighs?

Yes, but thighs stay juicier during air frying. Chicken breast will cook faster—reduce time by 3–5 minutes and watch for doneness.

How do I know when the chicken is done?

Cook until internal temperature reaches 165°F. The exterior should be caramelized and lightly charred at edges.

Can I marinate the chicken ahead of time?

Yes. Marinate in the soy-ginger-garlic sauce for 2–4 hours or overnight in the refrigerator for deeper flavor.

What can I serve this with besides cabbage?

Rice, noodles, roasted vegetables, or lettuce wraps all pair well with the savory glaze.

Is coconut aminos necessary?

No. It adds slight sweetness and depth, but regular soy sauce works fine on its own.