Why this fits a family on a budget
Bone-in chicken thighs are one of the most budget-friendly cuts at roughly $1.50 per piece, keeping cost near $2.45 per serving, and the air fryer delivers crispy results in under 40 minutes with almost no hands-on effort.
• 4 pieces bone-in skin-on chicken thighs
• 3 tbsp gluten-free soy sauce (tamari)
• 1.5 tsp gochugaru (Korean red pepper flakes)
• 2 tbsp sesame oil
• 4 cloves garlic cloves, minced
• 2 tbsp honey
• 2 tbsp rice vinegar
• 1 whole English cucumber
• 4 stalks green onions
• 2 tsp sesame seeds
• 1 tsp sugar
• 1 tsp salt
• 2 cups white rice
• 4 cups water
• 0.25 tsp black pepper
1. Pat the chicken thighs completely dry with paper towels — this is key for crispy skin. Place them in a bowl or zip-lock bag.
2. In a small bowl, whisk together the tamari, gochugaru, 1 tablespoon of sesame oil, minced garlic, honey, and black pepper to make the marinade.
3. Pour two-thirds of the marinade over the chicken thighs and toss to coat well. Reserve the remaining one-third of marinade in the small bowl for basting. Let the chicken sit for at least 10 minutes while you prepare everything else.
4. Start the rice: combine 2 cups rice and 4 cups water in a saucepan, bring to a boil over high heat, then reduce to low, cover, and cook 18 minutes until water is fully absorbed.
5. Make the cucumber salad: slice the cucumber into thin rounds, about 1/4 inch thick. In a bowl, toss the cucumber with rice vinegar, 1 tablespoon sesame oil, sugar, and 1/2 teaspoon salt. Add thinly sliced green onions and sesame seeds. Stir and refrigerate until serving.
6. Preheat your air fryer to 400°F for 3 minutes. Arrange the marinated chicken thighs in a single layer skin-side down in the air fryer basket — do not overlap them.
7. Air fry at 400°F for 12 minutes. Flip the thighs skin-side up using tongs, brush the reserved marinade over the tops, then cook for another 10 to 12 minutes until the skin is deep golden brown and crispy and the internal temperature reads 165°F on a meat thermometer.
8. Rest the chicken for 3 minutes before serving — this keeps the juices inside the meat.
9. Plate each serving with a scoop of rice, one chicken thigh, and a portion of the cucumber banchan salad alongside. Garnish with any remaining sliced green onions.
Contains: soy. Always double-check labels for your household's allergies.
Cost is a national-average estimate and varies by store and region.
This recipe was generated by Plento Pasto's AI from a library of family-friendly dishes and reviewed for a real photo before publishing. Cooking times, costs, and nutrition are estimates — use your judgment in the kitchen.