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Place the chicken thighs in a large mixing bowl. Add 1/4 cup soy sauce, 1/4 cup honey, and 1 teaspoon garlic powder to the chicken. Mix thoroughly with your hands or tongs to ensure each piece of chicken is well coated with the marinade.

Preheat your air fryer to 375°F (190°C). Arrange the marinated chicken pieces in a single layer in the air fryer basket, ensuring not to overcrowd it. Cook for 18-22 minutes, flipping halfway through, until the chicken is cooked through, golden brown, and slightly charred. If using an oven, preheat to 400°F (200°C) and bake for 25-30 minutes.

While the chicken cooks, prepare the honey butter sauce. In a Pyrex measuring cup or small bowl, combine 1/4 cup soy sauce, 1/4 cup honey, 2 cloves minced garlic, and 1/4 cup water. Whisk well to combine.

In a medium pan on the stovetop, melt 1/2 cup (1 stick) of butter over medium heat.

Once the butter is melted, pour the combined sauce mixture from the measuring cup into the pan with the melted butter. Bring the mixture to a gentle simmer and reduce the heat to low. Let the sauce simmer, stirring occasionally, for 5-7 minutes, or until it thickens into a sticky, sweet consistency that coats the back of a spoon.

Once the chicken is cooked, transfer the pieces to a serving plate or bowl. Pour the prepared sticky honey butter sauce generously over the chicken. Serve immediately with a side of cooked rice and steamed or sautéed bok choy.


Place the chicken thighs in a large mixing bowl. Add 1/4 cup soy sauce, 1/4 cup honey, and 1 teaspoon garlic powder to the chicken. Mix thoroughly with your hands or tongs to ensure each piece of chicken is well coated with the marinade.

Preheat your air fryer to 375°F (190°C). Arrange the marinated chicken pieces in a single layer in the air fryer basket, ensuring not to overcrowd it. Cook for 18-22 minutes, flipping halfway through, until the chicken is cooked through, golden brown, and slightly charred. If using an oven, preheat to 400°F (200°C) and bake for 25-30 minutes.

While the chicken cooks, prepare the honey butter sauce. In a Pyrex measuring cup or small bowl, combine 1/4 cup soy sauce, 1/4 cup honey, 2 cloves minced garlic, and 1/4 cup water. Whisk well to combine.

In a medium pan on the stovetop, melt 1/2 cup (1 stick) of butter over medium heat.

Once the butter is melted, pour the combined sauce mixture from the measuring cup into the pan with the melted butter. Bring the mixture to a gentle simmer and reduce the heat to low. Let the sauce simmer, stirring occasionally, for 5-7 minutes, or until it thickens into a sticky, sweet consistency that coats the back of a spoon.

Once the chicken is cooked, transfer the pieces to a serving plate or bowl. Pour the prepared sticky honey butter sauce generously over the chicken. Serve immediately with a side of cooked rice and steamed or sautéed bok choy.
