Add all the Korean BBQ chicken marinade ingredients into a large bowl and mix into a smooth sauce
Add the chicken thighs into the same bowl and coat in the sauce
Cover with an air tight lid and marinate in the fridge for minimum of 1 hour, or ideally overnight
Once marinated, use as ingredient prep for meals during the week for up to 3 days, or before expiry date of chicken
Cook the thighs in the air fryer on 200C for 15 mins, turning half way till charred
Heat the leftover marinade in a small pan till bubbling and thickened
Serve with sticky rice and edamame for a balanced bowl
