Equipment

• Add the shoyu, brown sugar, garlic, ginger, green onions, and Thai chilies into a pot and mix until the sugar starts to dissolve.
• Pat dry then place the chicken thighs skin side down into the marinade.
• Bring to a boil then simmer.
• Cover and let it gently cook 30-45 minutes or until the chicken is tender and cooked through.
• Remove the chicken from the pan and place it on a rack or tray. Pat the skin dry so it crisps up better in the air fryer.
• Let the sauce simmer uncovered for a few minutes until it thickens into a glossy shoyu glaze.
• Place the chicken in the air fryer skin-side up at 400°F for 6–10 minutes, or until the skin gets crispy and caramelized @instantpotofficial
• Spoon the shoyu glaze back over the chicken and finish with extra green onions and sesame seeds.
• Serve with white rice and Mac salad.