Step 1

In a large bowl, combine Marinade ingredients as listed above. Use a fork to help you dissolve the fermented red bean curd. Set aside.

Step 2

In a separate small bowl, combine Basting Sauce ingredients as listed above. Set aside.

Step 3

Pat dry chicken thighs with clean paper towels. Debone chicken thighs leaving skin on. Transfer to a large bowl or resealable bag.

Step 4

Pour marinade over chicken thighs. Marinate for at least 15 minutes in the fridge. For the best result, marinate overnight.

Step 5

Place marinated chicken skin side up in a single layer in air fryer basket. Do not overlap. You may need to air fry in batches. Brush basting sauce on top of chicken skin. Tip: For easy cleanup, line the base of the basket with parchment paper but ensure the paper does not touch the heating element to avoid any burning or possible fires. If you don't have parchment paper, you can use aluminum foil.

Step 6

Air fry for 9-10 minutes in total at 375 degrees F until an internal temperature of 165F or until juices run clear (no flipping needed). There should be slight char marks. Note: Depending on the size of your chicken thighs and air fryer model, the cooking time can range so check your chicken at around the 9 minute mark. Mine was done at 9 minutes. If you like less charring, reduce air frying time.

Step 7

Remove chicken from air fryer to slice and enjoy!