Air Fryer Asian Chicken with Rice

Heavy Rotation Alert!

It’s marinated chicken. It’s air fryer. It’s over a bed of rice. It’s got all the cool and crunchy texture to finish. It’s perfect!

Let me show you.

If you’re not already air frying chicken thighs, then what are we even doing here. My marinade was a mix of soy sauce sesame oil, agave nectar and fish sauce. Problematically delicious. I let the thighs sit for an hour, then popped them in the air fryer for a bit on each side and look at that ridiculousness. Divine. You could dip that in a spicy sauce and call it if you want.

But let’s not.

Let’s let it rest, then slice it up into rustic chunks. Just however the knife leads you. All is well.

We’ll cook some rice on the side (I did basmati with chicken stock in the rice cooker and it was perfection), then top it all with thinly sliced red onion and cucumber. A little spicy mayo/soy drizzle and some sesame seeds. NOW we’re talking.

It packs a punch with minimal effort, ya know? So much flavor and crunchy texture and that hit of spice right at the end. It’s weeknight exquisite but still feels like you did something. I mean, you DID do something. You made this. It’s so good.

Extra drizzle for the win!

Air Fryer Asian Chicken with Rice

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Ingredients

• 5 chicken thighs, excess fat trimmed
• 1/3 cup soy sauce
• 1/3 cup agave nectar
• 1 Tbs. Sesame oil
• 1 Tbs. Fish sauce
• 1 cup basmati rice
• 2 cups chicken stock
• 3 baby cucumbers, thinly sliced
• 1/2 red onion, thinly sliced
• 1/3 cup kewpie or regular mayo
• 1 Tbs. Soy sauce
• 1 Tbs. Sriracha sauce
• Sesame seeds, for garnish

Instructions

1. In a large mixing bowl, mix together the chicken, soy sauce, agave nectar, sesame oil and fish sauce. Use tongs to coat, then cover and let sit for about an hour.
2. Place the thighs in an air fryer and fry at 400 for eight minutes. Flip and fry for seven more minutes. Flip once more and go three more minutes. Look at that color! Let rest a few minutes, then slice.
3. In the meantime, cook your rice in a rice cooker (I used stock but water is fine). Fluff with a fork once cooked.
4. In a small bowl, combine the mayo, soy sauce and sriracha sauce. Whisk until smooth.
5. In dinner bowls, serve the rice, chicken, thinly sliced cucumber and red onion. Drizzle with the spicy mayo and garnish with sesame seeds. Perfect!

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https://bevcooks.com/2026/04/air-fryer-asian-chicken-with-rice/

Make it this week!