Soy Sauce Chicken Air Fryer Recipe | CookOS

Soy Sauce Chicken

Name: Soy Sauce Chicken Air Fryer Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1.5 lbs chicken thighs, bone-in, skin-on; 3 tbsp soy sauce; 1 tbsp dark soy sauce; 1 tbsp minced garlic; 1 tsp five spice powder; 1/2 tsp white pepper; 1 tbsp sugar; cooked white rice, for serving; sliced green onions, for garnish; sesame seeds, for garnish

This soy sauce chicken is an air fryer recipe that delivers juicy, tender chicken thighs with perfectly crispy skin in minimal time. The savory-sweet soy-based marinade infused with five-spice powder and garlic creates authentic Chinese flavors ideal for serving over rice.

🌍Chinese 🏷️Soy sauce chicken 🏷️Chicken thighs 🏷️Asian 🏷️Easy recipe Weeknight dinner

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Total

Servings

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

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Ingredients

1.5 lbs chicken thighs, bone-in, skin-on
3 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp minced garlic
1 tsp five spice powder
1/2 tsp white pepper
1 tbsp sugar
cooked white rice, for servingoptional
sliced green onions, for garnishoptional
sesame seeds, for garnishoptional

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Instructions

1
In a large bowl, combine the chicken thighs with soy sauce, dark soy sauce, minced garlic, five spice powder, white pepper, and sugar.
2
Mix well to ensure the chicken is fully coated and let it marinate for 30 minutes.
3
Place the marinated chicken in the air fryer basket, skin-side facing up.
4
Air fry at 380°F (193°C) for 30 minutes.
5
Once cooked, remove the chicken, let it rest for a few minutes, then slice and serve over rice. Garnish with sliced green onions and sesame seeds if desired.

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Tips & Notes

Pro tips

Pat chicken skin completely dry before applying marinade—moisture prevents crisping in the air fryer.
Arrange chicken skin-side up in a single layer without overcrowding; air circulates evenly for maximum crispness.
Check internal temperature at the thickest part of the thigh reaches 165°F; thighs cook unevenly, so verify doneness with a meat thermometer.
Reserve and reduce leftover marinade in a saucepan to create a glaze or sauce for serving over rice.

Substitutions

Dark soy sauce → regular soy sauce (reduce total soy sauce to 3 tbsp; flavor will be lighter and saltier)
Five-spice powder → 1/2 tsp ground ginger + 1/4 tsp cinnamon + 1/4 tsp cloves (approximates warm spice profile)
White pepper → black pepper (less delicate flavor, slightly sharper)

Storage & make-ahead

Store cooked chicken in an airtight container in the refrigerator for 3–4 days. Reheat in a 350°F air fryer for 5–7 minutes or in a covered skillet over medium heat until warmed through.

Equipment

air fryer · meat thermometer

Common Questions

Can I use chicken breasts instead of thighs?

Yes, but thighs stay juicier during air frying. If using breasts, reduce cooking time by 5–7 minutes and check internal temperature reaches 165°F to avoid drying out.

How do I get extra crispy skin?

Pat the chicken completely dry before coating, ensure skin-side faces up in the basket, and don't overcrowd. Air fry at 380°F for the full duration without shaking the basket.

What's the difference between soy sauce and dark soy sauce?

Regular soy sauce is saltier and lighter; dark soy sauce is thicker, sweeter, and adds deeper color and umami. Both together create the balanced flavor profile in this recipe.

Can I make this ahead?

Marinate chicken in the soy mixture for 2–4 hours or overnight in the fridge, then air fry. Cooked chicken keeps 3–4 days refrigerated and reheats well at 350°F for 5–7 minutes.