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crispy curry marinated chicken thighs with maple ginger glaze

Air Fryer Maple Curry Chicken Thighs

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Experience a flavor explosion with these curry-plant based buttermilk marinated thighs, air-fried for a perfect golden crunch. They're finished with a zesty maple-ginger glaze infused with lime zest and scallions for the ultimate balance of aromatic spice and sticky sweetness.
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Prep Time 10 minutes
Cook Time 27 minutes
Soaking Time 18 hours
Servings: 6
Course: Main Dish
Cuisine: Asian Fusion, Asian-American Fusion
Calories: 319
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken Marinade
  • 2 cup unsweetened almond milk
  • 1/2 large lemon
  • 1 tsp ground ginger
  • 4 tsp minced garlic (see notes 1)
  • 1 tbsp curry powder
  • 6 chicken thighs
Seasoned Flour
  • 3/4 cup all purpose flour
  • 1/4 cup cornstarch
  • 2 tsp curry powder
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp pink salt
  • 1/4 tsp ground black pepper
For Air Fryer
  • Olive oil spray (see notes 2)
Maple-Ginger Glaze
  • 1/4 cup maple syrup
  • 1/4 tsp ground ginger
  • 1/2 lime zest
  • 1/2 tsp pink salt
  • 1/4 tsp ground black pepper
  • 1/2 tsp green scallions

Equipment

  • mixing bowls
  • 1 Air Fryer

Method
 

18-24 hours in Advance
  1. To make buttermilk, mix 2 cups of unsweetened almond milk and juice of 1/2 large lemon in a mixing bowl. Let it sit for at least 5 minutes.
    2 cup unsweetened almond milk, 1/2 large lemon
  2. Add 1 teaspoon ground ginger, 4 teaspoons minced garlic, 1 tablespoon curry powder to the buttermilk. Stir to combine.
    1 tsp ground ginger, 4 tsp minced garlic (see notes 1), 1 tbsp curry powder
  3. Split the marinade in half. Use half to marinate 6 chicken thighs. Reserve another half in the refrigerator for later use. Let the chicken marinate for 18-24 hours.
    6 chicken thighs
Air Fry Chicken Thighs
  1. Combine 3/4 cup flour, 1/4 cup cornstarch, 2 teaspoons curry powder, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon pink salt, ¼ teaspoon ground black pepper in a mixing bowl.
    3/4 cup all purpose flour, 1/4 cup cornstarch, 2 tsp curry powder, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp pink salt, 1/4 tsp ground black pepper
  2. Lay the marinated chicken, reserved marinade and seasoned flour side by side.
  3. Drench chicken thighs in the reserved marinade and then generously coat the chicken thighs with seasoned flour.
  4. Mist each coated chicken thigh with oil, ensuring they are thoroughly and evenly covered.
    Olive oil spray (see notes 2)
  5. Place chicken thighs in parchment paper lined air fryer
  6. Fry the chicken for 15 minutes on one side, at 400℉
  7. Flip, cook for another 12 minutes.
Maple-Ginger Glaze
  1. While the chicken thighs are being air fried, Make the maple-ginger glaze. Combine 1/4 cup maple syrup, 1/4 teaspoons ground ginger, 1/2 lime zest, 1/2 teaspoons pink salt, 1/4 teaspoons ground black pepper and 1/2 teaspoons green scallions in a small sauce bowl.
    1/4 cup maple syrup, 1/4 tsp ground ginger, 1/2 lime zest, 1/2 tsp pink salt, 1/4 tsp ground black pepper, 1/2 tsp green scallions

Notes

  1. To save time and effort, I use store-bought minced garlic. It's inexpensive, additive-free, and a large bottle lasts a long time.
  2. I prefer using a basic refillable oil sprayer over aerosol cans. It's an inexpensive, eco-friendly way to get the same results without the additives found in canned sprays.

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