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In a large bowl, combine chicken marinade ingredients as listed above. Use a fork to help you smash the fermented red bean curd. Set aside.
Pat dry the chicken thighs with clean paper towels. Debone chicken thighs by making small sharp slits around the bone until you can easily remove it but leave the skin on.
Transfer thighs to a large bowl with the marinade and submerge the thighs into it. Cover with a lid and marinate for at least 15 minutes in the fridge. For the best results, marinate overnight.
In a separate small bowl, combine basting sauce ingredients as listed above using a fork to smash the fermented red bean curd. Set aside.
Lightly spray the air fryer basket with cooking oil or cooking spray. Place marinated chicken skin side up in a single layer in air fryer basket. Do not overlap. You may need to air fry in small batches. Brush enough basting sauce to cover the chicken skin.
Air fry for 9-10 minutes in total at 375 degrees F. No flipping needed. Cook until an internal temperature of 165F with a digital instant read thermometer inserted into the thickest part of the chicken thigh or until the meat is completely white and not translucent.
The chicken should come out looking a bit charred on the edges. Remove from air fryer and let it rest for 5 minutes before slicing into pieces and enjoy!