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Crispy honey glazed chicken cooked in the air fryer with a sweet sticky glaze on a white plate
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Easy Honey Glazed Chicken in the Air Fryer - Crispy, Sticky, and Ready Fast

Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Servings: 4 servings

Ingredients

  • 1.5 pounds boneless, skinless chicken (thighs for juiciness or breasts for leaner meat; cut into 2-inch pieces or use whole fillets)
  • 1/3 cup honey
  • 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
  • 1 tablespoon rice vinegar (or apple cider vinegar)
  • 2 cloves garlic, minced
  • 1 teaspoon fresh grated ginger (optional but recommended)
  • 1 teaspoon sesame oil (optional for nuttiness)
  • 1/2 teaspoon smoked paprika (or regular paprika)
  • 1/4 teaspoon red pepper flakes (optional for mild heat)
  • 1/2 teaspoon kosher salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1 tablespoon cornstarch (for thickening the glaze)
  • 1 tablespoon water (to mix with cornstarch)
  • Neutral oil spray (avocado or canola, for the basket)
  • Sesame seeds and sliced green onions (for garnish)

Instructions

  • Preheat the air fryer: Set to 380°F (193°C) for 3–5 minutes. A hot basket helps prevent sticking and jump-starts browning.
  • Make the glaze base: In a bowl, whisk honey, soy sauce, vinegar, garlic, ginger, sesame oil, paprika, red pepper flakes, salt, and black pepper until smooth.
  • Set aside some glaze: Pour about 3 tablespoons of the glaze into a small saucepan. You’ll thicken this later for brushing and drizzling.
  • Coat the chicken: Add chicken pieces to the remaining glaze in the bowl and toss to coat. Let sit for 5–10 minutes while the air fryer heats.
  • Prep the basket: Lightly spray the air fryer basket with oil to reduce sticking.
  • Arrange the chicken: Lay chicken in a single layer with a little space between each piece. Don’t overcrowd; cook in batches if needed.
  • Air fry: Cook at 380°F (193°C) for 8 minutes. Flip each piece and cook another 5–7 minutes, until edges are caramelized and the internal temperature reaches 165°F (74°C).
  • Thicken the reserved glaze: While the chicken cooks, bring the reserved glaze in the saucepan to a gentle simmer. Stir cornstarch with water to make a slurry, then whisk it into the simmering glaze. Cook 30–60 seconds until glossy and slightly thick.
  • Glaze and finish: Brush the thickened glaze over the hot chicken and air fry for 1–2 more minutes to set the coating.
  • Garnish and serve: Sprinkle with sesame seeds and green onions. Serve hot with rice, noodles, or a crisp salad.