Air Fryer Honey Sriracha Chicken Recipe Is What to Cook for Dinner (20 Minutes, 8 Ingredients) by Donna John

After one bite of this honey sriracha chicken recipe I declared it a keeper. This air fryer recipe has almost zero prep work (just mincing garlic), cooks up in less than 15 minutes and is loaded with Asian flavors. Delicious!

The boneless chicken thighs are quickly marinated (or not) before being popped into the air fryer. The chicken gets slightly charred, is so juicy and is slightly spicy, slightly sweet and hugely delicious! The sticky honey sriracha sauce has the same Asian flavors and makes the chicken even better.

Photo credit (all photos): Donna John

I had everything in my pantry to make this Asian air fryer chicken recipe, and you may, too. Here is what you need to grab from your pantry and fridge: boneless/skinless chicken thighs, low-sodium soy sauce, honey, sriracha, garlic powder, rice vinegar, fresh garlic and cornstarch. If you want zero prep, use garlic powder instead of fresh garlic in the sauce.

This high-protein recipe is one I wish I had in my recipe rotation all along. I'm already planning when to make the air fryer chicken again for dinner, and not just because of how tasty it is. We are trying to add more protein into our diets, and you get 35 grams of protein per serving in this recipe. Not bad! Check out the health benefits of protein.

The chicken and sauce are delicious served over rice, which is how I served mine along with some green beans. You could also serve the chicken over rice noodles or your favorite grain. 

Cuisine: Asian / American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

• 1 1/2 pounds boneless/skinless chicken thighs
• 2 tablespoons low-sodium soy sauce (or tamari)
• 1 tablespoon honey
• 1 teaspoon sriracha 
• 1 teaspoon garlic powder

Honey Sriracha Sauce

• 1/4 cup honey
• 1/4 cup low-sodium soy sauce
• 1 - 2 tablespoons sriracha (to taste)
• 1 tablespoon rice vinegar
• 4 cloves garlic, minced
• 1/4 cup water
• 1 teaspoon cornstarch

Here's how to make it: 

1. Put the 2 tablespoons soy sauce, 1 tablespoon honey, 1 teaspoon sriracha and garlic powder into a shallow dish or food storage bag. (For a gluten-free dinner use tamari instead of soy sauce.)
   
2. Season the chicken with a little salt and black pepper. Put the chicken into the marinade. Toss to coat and let it sit for about 15 minutes. (If you don't have time to let it sit, skip this step. The chicken will still be delicious. You could marinate the chicken overnight.)
   
3. Put the chicken into the air fryer in a single layer. Cook the chicken at 425 degrees F for 12 to 14 minutes, or until it is cooked through. (Chicken is cooked through at 165 degrees F internal temperature on a food thermometer.)
   
4. While the chicken cooks, put the sauce ingredients into a small saucepot. (If you don't have fresh garlic you could use garlic powder instead.)
   
5. Bring to a simmer and cook, stirring, about 2 minutes or until it thickens up.
   
6. Remove the cooked chicken from the air fryer.
   
7. Put the chicken onto a cutting board and slice. (You could also serve the chicken thighs whole.)
   
8. Serve the chicken drizzled with the sauce over rice, if desired. (I garnished mine with chopped green onion and sliced red jalapeno.) Store any leftovers in an airtight container in the fridge and reheat in the microwave.
   

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