20-Min Soy Garlic Fried Chicken & Wedges
Crispy air-fried chicken thighs coated in a glossy soy-garlic glaze, served with fried potato wedges and quick pickled radish. Everything cooks simultaneously in one basket for a complete Korean-style dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 485
- Protein
- 38g
Ingredients
- 1.25 lb boneless chicken thighs
- ¾ lb potato wedges (fresh, cut 3/4-inch thick)
- 3 tbsp soy sauce
- 4 clove garlic cloves, minced
- 1 tbsp rice vinegar
- 1.5 tsp granulated sugar
- ½ cup daikon radish, thinly sliced
Instructions
- 1
Toss radish slices with rice vinegar, sugar, and a pinch of salt. Set aside to pickle while you cook.
- 2
Pat chicken thighs dry. Toss with soy sauce and minced garlic until evenly coated.
- 3
Arrange chicken and potato wedges in an air-fryer basket in a single layer.
- 4
Air fry at 400°F for 15 minutes, shaking the basket halfway through. Chicken should be golden and crispy.
- 5
Transfer chicken to a plate, top with pickled radish and any pan drippings. Serve wedges alongside.
Tools you’ll need
- air fryer basket
- cutting board
- sharp knife
- small bowl
- paper towels
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