Crispy Ginger Chicken Thighs: Your New Favorite Air Fryer Dinner

While ginger often plays a supporting role in the culinary world, lending subtle warmth to dishes or a familiar kick to treats like gingersnaps, it truly takes center stage in this exceptional recipe for Crispy Ginger Chicken Thighs. This dish elevates the humble chicken thigh into a flavor powerhouse, thanks to a generous tablespoon of freshly grated ginger root. Prepare your taste buds for a uniquely zippy, aromatic, and deeply satisfying experience where ginger isn’t just an ingredient – it’s the undisputed star.

The culinary magic begins with a vibrant, meticulously crafted marinade designed to infuse every fiber of the chicken with an explosion of gingery goodness. By allowing the chicken to luxuriate in this flavorful bath, we ensure that each bite delivers a consistent, irresistible taste that permeates from the surface to the core. Once marinated to perfection, these boneless, skin-on chicken thighs are transformed in the air fryer. This modern kitchen marvel works its wonders, circulating hot air to render the skin incredibly crispy and golden, while simultaneously locking in moisture to keep the meat unbelievably juicy and tender within. The delightful contrast in textures is simply divine.

But the journey doesn’t end there! The genius of this recipe lies in repurposing the marinade. It’s cleverly cooked down into a luscious, sweet, and wonderfully sticky sauce. This rich glaze is absolutely non-negotiable for the full experience and is what truly ties the entire dish together. Whether you choose to toss the perfectly air-fried chicken directly in the sauce for an even coating, brush it on generously before serving, or artfully spoon it over your plated Crispy Ginger Chicken Thighs, this sticky elixir guarantees an unforgettable meal. For those looking to diversify their chicken thigh repertoire, explore other fantastic preparations such as grilled chicken thighs, Instant Pot chicken thighs, or classic air fryer chicken thighs.

Why You’ll Adore These Crispy Ginger Chicken Thighs

This recipe isn’t just another chicken dish; it’s a carefully balanced symphony of textures and tastes designed to impress with minimal fuss. Here’s why these Air Fryer Crispy Ginger Chicken Thighs are bound to become a staple in your culinary collection:

Unrivaled Crispy Skin Perfection Made Easy

Thanks to the power of the air fryer, achieving perfectly crispy chicken skin has never been more straightforward. This ingenious appliance efficiently circulates hot air around the chicken, creating an incredibly crunchy, golden-brown exterior that contrasts beautifully with the tender, succulent meat inside. While skinless chicken thighs can certainly be used, we enthusiastically recommend keeping the skin on for that ultimate satisfying crispness – it truly elevates the dish and is often considered the best part!

An Explosion of Bold, Asian-Inspired Flavors

Prepare your palate for a truly immersive journey of rich and complex tastes. The marinade and subsequent sticky sauce are a masterclass in flavor balancing, ensuring every element plays a crucial role:

• Zesty Fresh Ginger: The unequivocal star of the show, delivering a warm, spicy, and invigorating kick that deeply penetrates every fiber of the chicken, making it exceptionally aromatic.
• Savory Low-Sodium Soy Sauce: Forms the umami-rich foundation of the sauce, providing a deeply seasoned and perfectly balanced base. Using low-sodium allows for better control over the overall saltiness of your dish.
• Tangy Rice Vinegar: This essential ingredient introduces a bright, gentle acidity that expertly cuts through the sweetness of the honey. It prevents the sauce from becoming cloying and enhances the overall zestiness, adding a crucial layer of flavor complexity.
• Sweet Honey: Balances the bold notes of ginger and vinegar with a natural sweetness, which is key to developing the irresistible sticky texture of the finished sauce.
• Aromatic Grated Garlic: A quintessential component in Asian cuisine, fresh garlic deepens the savory notes and complements the pungent ginger beautifully, adding an essential layer of aromatic depth.
• Smoky Gochugaru (Korean Red Pepper Flakes): These unique flakes are truly worth seeking out for their distinctive smoky flavor profile and the beautiful, vibrant red hue they impart to the sauce. While crushed red pepper flakes can substitute for heat, gochugaru offers a superior, more nuanced depth of flavor.
• Fragrant Toasted Sesame Oil: Even a small amount of this powerful ingredient goes a long way, infusing the entire dish with an essential, rich, nutty aroma and taste that is characteristic of many beloved Asian-inspired cuisines.

This thoughtful combination creates a marinade that saturates the chicken with layers of flavor, guaranteeing an unforgettable culinary experience that’s both bold and harmonious.

Convenient and Flexible Meal Preparation

Life can be undeniably busy, but creating delicious, gourmet-quality meals doesn’t have to be complicated. This Crispy Ginger Chicken Thighs recipe is incredibly adaptable to your schedule. You can effortlessly prepare the flavorful marinade and allow your chicken thighs to soak in all that glorious flavor for as little as 30 minutes. However, for an even deeper, more profound taste, you can get a significant head start by marinating them up to 24 hours in advance. This brilliant prep-ahead option means that when dinnertime rolls around, most of the work is already done. You’ll only need about 15 minutes in the air fryer to achieve crispy perfection and a few short minutes on the stovetop to thicken the sauce, making it an ideal, stress-free choice for even the busiest weeknights.

Ingredient Insights and Smart Substitutions for Ginger Chicken Thighs

Crafting the perfect Crispy Ginger Chicken Thighs starts with understanding your ingredients and how they contribute to the overall flavor profile. Here’s a deeper look at what you’ll need and how to make smart substitutions without compromising on taste:

• Soy Sauce: For a healthier option and better control over the sodium levels in your dish, I highly recommend using low-sodium soy sauce. If you’re catering to a gluten-free diet, tamari is an excellent, flavor-rich alternative that works seamlessly. For a soy-free option, coconut aminos can be used, though be aware the flavor profile will be subtly different, often a bit sweeter.
• Rice Vinegar: This provides a gentle, bright acidity that is crucial for balancing the sweetness of the honey and the richness of the soy. Always opt for unseasoned rice vinegar to avoid any unwanted added sugars or salt. If you don’t have rice vinegar on hand, apple cider vinegar is a very suitable substitute, offering a similar tang. In a pinch, white wine vinegar could also work, but use it judiciously as its flavor can be more pronounced.
• Honey: The natural sweetness and viscosity of honey contribute significantly to both the delicious flavor and the signature sticky texture of the sauce. If honey isn’t available, granulated sugar or brown sugar can be used as alternatives. Just ensure that any granulated sugar fully dissolves into the marinade before you add the chicken, perhaps by gently warming a small portion of the marinade. Maple syrup or agave nectar are also viable liquid alternatives for a different kind of natural sweetness.
• Fresh Ginger Root: This ingredient is unequivocally a must for this recipe. Ground ginger simply cannot replicate the vibrant, pungent, and zippy dimension that fresh ginger provides, which is the heart of this dish’s flavor. When selecting ginger root, look for firm, smooth, tan-skinned knobs in the produce section of your grocery store. Avoid any pieces with soft spots, mold, or wrinkling, which indicate old age. A pro tip for preparing ginger: instead of struggling with a paring knife or vegetable peeler, simply use the edge of a spoon to scrape off the thin skin quickly and efficiently! For even easier grating, you can freeze ginger root and grate it while frozen; this makes it less fibrous and simpler to handle.
• Gochugaru Korean Red Pepper Flakes: These unique flakes are worth seeking out for their distinctive smoky flavor and the beautiful, rich red color they impart to the sauce. You can typically find gochugaru in the international or Asian section of larger grocery stores or specialty Asian markets. If unavailable, regular crushed red pepper flakes (the kind often found for pizza) can be substituted for heat, but note that the signature smoky depth will be absent. Adjust the quantity to your preferred level of spice.
• Toasted Sesame Oil: This ingredient is a true flavor powerhouse, delivering an irresistible nutty aroma and taste that is fundamental to many beloved Asian-inspired dishes. A little goes a very long way, so use it sparingly as directed – its flavor is intense. While you can technically substitute with another neutral oil, such as vegetable or canola, you will unfortunately lose the signature nutty depth that toasted sesame oil brings, significantly altering the dish’s characteristic flavor. Ensure it is *toasted* sesame oil, as untoasted sesame oil has a much milder flavor profile.
• Garlic: Fresh garlic is absolutely essential for its pungent, aromatic qualities that perfectly complement the ginger. For the best flavor distribution and ease, grate the garlic cloves using the same microplane grater you use for the ginger, or employ a garlic press. Avoid pre-minced jarred garlic for this recipe if possible, as it often lacks the fresh intensity and vibrant aroma of freshly prepared garlic.
• Boneless Skin-On Chicken Thighs: My preferred choice for this recipe due to the incredible crispness the skin achieves in the air fryer and the inherent juiciness and richness of the dark meat. They can sometimes be a bit harder to find than their skinless counterparts, so don’t hesitate to ask your butcher if needed. If you opt for bone-in skin-on chicken thighs, simply increase the air frying time by 2 to 5 minutes to ensure they cook through to a safe internal temperature. If using boneless skinless chicken thighs, the cooking time might be slightly reduced, but you’ll miss out on the highly desirable crispy skin. Boneless skinless chicken breasts can also be substituted for white meat, but you might want to halve very large breasts to ensure more even cooking and prevent them from drying out.
• Cornstarch and Water (for the Slurry): These two simple ingredients are crucial for creating the perfect sticky, glossy sauce that lovingly coats each piece of chicken. The cornstarch, when mixed with cold water, forms a “slurry” which thickens the sauce as it heats, preventing lumps and providing that desirable clingy texture. Always use cold water to prepare the slurry; mixing cornstarch with hot water will cause it to clump instantly.
• Optional Garnishes: Enhance both the visual appeal and fresh flavor of your finished dish with thinly sliced scallions (green onions) for a vibrant pop of color and a mild, fresh oniony bite, and a sprinkle of toasted sesame seeds for added texture and a delicate nutty crunch. Chili threads can also be added for an elegant, subtle spicy touch.

Crafting Your Crispy Ginger Chicken Thighs: A Step-by-Step Guide

Follow these detailed steps to create a truly irresistible air-fried ginger chicken experience, from marinating to saucing:

Step 1: Prepare the Aromatic Marinade

In a spacious mixing bowl, combine the soy sauce, rice vinegar, honey, a generous tablespoon of freshly grated ginger, gochugaru (or crushed red pepper flakes if substituting for a subtle kick), fragrant toasted sesame oil, and the finely grated garlic. Whisk these ingredients vigorously until they are thoroughly combined and the honey has fully dissolved. This will create a homogenous, richly aromatic marinade. Ensure the bowl is large enough to comfortably accommodate the chicken in a single layer for optimal marinating surface area.

Step 2: Marinate for Maximum Flavor Infusion

Gently add the boneless, skin-on chicken thighs to the prepared marinade in the bowl. Turn the chicken several times using tongs, ensuring that each piece is completely coated with the flavorful sauce. This step is crucial for the chicken to absorb all the delicious notes and for the ginger to penetrate the meat. Once thoroughly coated, cover the bowl tightly with a lid or plastic wrap and refrigerate for a minimum of 30 minutes. For an even deeper, more profound flavor penetration and for ultimate convenience on busy days, you can marinate the chicken for up to 24 hours.

Step 3: Prepare Your Air Fryer for Optimal Crispness

When you’re ready to cook, begin by preheating your air fryer to 400°F (200°C) for a full 5 minutes. This crucial step helps prevent the chicken skin from sticking to the basket and ensures an immediate crisping effect, leading to that coveted golden-brown finish. While it preheats, lightly coat the air fryer basket with a nonstick cooking spray or a thin, even layer of olive oil. Carefully place the marinated chicken thighs into the basket, arranging them skin-side-down first to kickstart the crisping process. Ensure they are in a single layer without overcrowding for the best results; adequate space allows for proper air circulation. Importantly, transfer any remaining marinade from the bowl into a small saucepan; this precious liquid will become your delicious sticky sauce!

Step 4: Air Fry Chicken to Golden Perfection

Cook the chicken thighs in the preheated air fryer at 400°F (200°C) for an initial 8 minutes with the skin-side down. This initial phase allows the skin to start rendering fat and crisping up beautifully. After 8 minutes, carefully flip the chicken thighs over to skin-side-up and continue cooking for another 6 to 8 minutes, or until the skin is wonderfully crisped, golden brown, and the internal temperature of the thickest part of the chicken reaches a safe 165°F (74°C). Always use an instant-read meat thermometer to verify doneness. If they’re not quite done, return them to the air fryer for an additional 2 to 3 minutes, checking the temperature again.

Step 5: Create the Irresistible Sticky Sauce

While your chicken thighs are air frying to perfection, prepare the thickening slurry. In a small bowl, whisk together the cornstarch and 3 tablespoons of cold water until a smooth, lump-free mixture forms. Pour this cornstarch slurry into the reserved marinade in the saucepan. Place the saucepan over medium-low heat and bring the mixture to a gentle boil, stirring occasionally to prevent scorching. Allow it to cook for at least 5 minutes, continuing to stir, until the sauce visibly thickens to a glossy, sticky consistency that will beautifully coat the back of a spoon. Boiling the sauce for a minimum of 5 minutes is absolutely essential to eliminate any bacteria from the raw chicken marinade, ensuring food safety.

Step 6: Serve and Garnish for a Restaurant-Quality Finish

Once the chicken has finished cooking to perfection and the sauce has reached its desired sticky thickness, remove both from their respective heat sources. You have a few options for saucing: you can toss the crispy chicken thighs directly in the warm, sticky sauce for an even and thorough coating, brush the sauce generously over each piece as you plate them, or simply spoon it artfully over the chicken when serving. To elevate your magnificent Crispy Ginger Chicken Thighs, garnish them with a sprinkle of toasted sesame seeds for added texture and a delicate nutty flavor, and a scattering of fresh, thinly sliced scallions (green onions) for a vibrant splash of color and a mild, fresh oniony counterpoint. Serve immediately with your chosen sides and enjoy this truly restaurant-quality meal!

Expert Tips for Making This Recipe a Resounding Success

Achieving perfectly crispy, flavorful ginger chicken thighs is simple with a few insider tricks and mindful cooking practices. Incorporate these expert tips to elevate your cooking and ensure a fantastic outcome every time:

• Freeze Your Ginger for Easier Grating: Handling fresh ginger can sometimes be a bit fiddly due to its fibrous nature. A fantastic hack is to freeze your ginger root! When frozen, it becomes much firmer and incredibly easy to grate using a microplane, resulting in a fine, consistent ginger paste without the usual fibrous hassle. As an added bonus, you can completely skip the paring knife for peeling; simply use the edge of a spoon to quickly and efficiently scrape off the thin skin. This method is surprisingly effective and saves time.
• Never Skip the Air Fryer Preheat: Just like a traditional oven, preheating your air fryer is a crucial step that significantly impacts the final texture of your chicken. A hot basket prevents the chicken skin from sticking to the surface, ensuring it lifts cleanly and begins to crisp immediately upon contact. This initial blast of heat also contributes to an evenly cooked interior and a wonderfully crispy, golden exterior. Cold spots can lead to uneven cooking and less desirable skin texture.
• Ensure Even Cooking with Batch Frying: While air fryers are incredibly convenient, they perform best when not overcrowded. If you have a smaller air fryer model or are doubling the recipe to serve more people, it’s absolutely vital to cook these ginger chicken thighs in separate batches. Arranging the chicken in a single layer with ample space between each piece allows for proper hot air circulation, which is the key to achieving that desirable crispy skin rather than a less appealing steamed effect. Overcrowding traps moisture and hinders browning.
• Always Use Cold Water for the Cornstarch Slurry: When preparing the cornstarch and water slurry that will thicken your sauce, always use cold or room-temperature water. Mixing cornstarch directly with hot water will cause it to clump instantly, creating an uneven and lumpy sauce that won’t coat your chicken smoothly. Cold water ensures a smooth, uniform mixture that disperses beautifully into the marinade, leading to a silky, sticky, and lump-free sauce.
• Pat Your Chicken Thoroughly Dry: Before you even think about marinating, take a moment to pat your chicken thighs thoroughly dry with paper towels. Excess moisture on the surface of the chicken can significantly hinder the crisping process in the air fryer, as the moisture needs to evaporate before browning can occur. A dry surface allows the skin to brown and crisp more effectively and quickly.
• Always Check Internal Temperature for Food Safety: While visual cues like golden-brown skin are helpful, the most reliable and safest way to ensure your chicken is perfectly cooked is by checking its internal temperature. Insert an instant-read meat thermometer into the thickest part of the chicken thigh, being careful to avoid touching the bone, which can give an inaccurate reading. The chicken is safely done when it reaches an internal temperature of 165°F (74°C).
• Oven Roasting Alternative: Don’t have an air fryer, or perhaps it’s too small for the amount of chicken you’re cooking? No problem! You can still achieve wonderfully crispy ginger chicken thighs in a conventional oven. Place the marinated chicken thighs on a wire rack set over a baking sheet (lightly spray the wire rack with nonstick spray to prevent sticking). Roast in a preheated 400°F (200°C) oven for approximately 20 to 25 minutes, flipping them halfway through, or until the skin is beautifully crisp and the internal temperature reaches 165°F (74°C). The wire rack is crucial here as it allows hot air to circulate around all sides of the chicken, promoting maximum crispiness.

Perfect Pairings: What to Serve With Ginger Chicken Thighs

These flavorful ginger chicken thighs are incredibly versatile and pair beautifully with a wide variety of side dishes. The rich, sweet, and tangy sauce begs to be complemented. Here are some excellent suggestions to complete your meal:

• Hearty Rice & Grains: The sweet and sticky sauce from these chicken thighs is simply divine when soaked up by fluffy grains. A classic and highly recommended choice is a bowl of perfectly cooked Instant Pot brown rice or fragrant jasmine rice. The grains act as a perfect sponge for all the delicious flavors. For a more elaborate and texturally interesting side, this easy fried rice recipe complements the Asian flavors of the chicken perfectly. If you’re looking for a healthier, protein-packed grain, Instant Pot quinoa also works wonderfully to absorb all that delicious sauce, offering a satisfying and wholesome foundation for your meal.
• Vibrant & Refreshing Salads: For a lighter, fresher accompaniment that provides a welcome contrast to the richness of the chicken, a crisp and vibrant salad is an excellent choice. This Asian salad, with its bright, sesame-ginger dressing and crunchy components like cabbage, carrots, and bell peppers, would make an ideal and flavorful bed for serving these succulent chicken thighs. Alternatively, a refreshing Mandarin orange salad provides a delightful sweet and tangy counterpoint that harmonizes beautifully with the ginger and soy notes of the chicken, adding a burst of citrusy brightness.
• Complementary Roasted or Stir-fried Vegetables: Incorporate more nutrients, colors, and textures into your meal with a selection of well-prepared vegetables. Stir-fried vegetables, such as crisp broccoli florets, tender snap peas, vibrant bell peppers, or thinly sliced carrots, are a quick, easy, and flavorful option that echoes the Asian theme. For a comforting and naturally sweet side, consider these oven roasted sweet potatoes, whose inherent sweetness and soft, caramelized texture create a delightful counterpoint to the savory and zesty chicken. Simple steamed green beans or blanched asparagus spears tossed with a touch of sesame oil also make elegant, understated sides that allow the chicken to shine.

Leftover Love: Creative Ways to Enjoy Your Dish Again

Don’t let any delicious leftovers go to waste! These ginger chicken thighs are fantastic for transforming into new, exciting meals the next day. Simply slice or shred the cooked chicken and toss it into an Asian-inspired bagged salad mix for a quick, flavorful, and satisfying second-day lunch. The tender chicken and zesty sauce will perfectly complement the crisp greens. Alternatively, shred the chicken and use it as a flavorful filling for wraps or fresh spring rolls, or create a vibrant chicken and rice bowl by adding extra steamed vegetables, a fried egg, and a drizzle of any remaining sauce. The possibilities are endless for giving your leftovers a fresh and exciting spin!

Storage & Reheating Guidance for Best Results

Proper storage and reheating techniques are key to ensuring your leftover Crispy Ginger Chicken Thighs remain delicious and safe to eat:

Refrigerate: Any leftover ginger chicken, along with its sticky sauce, should be promptly transferred to a clean, airtight container. Store it in the refrigerator for up to 2 days for optimal freshness and safety. It’s always best practice to allow the chicken to cool down slightly before sealing it in the container and placing it in the fridge, preventing condensation buildup.

Freezing: I generally do not recommend freezing the cooked chicken with the cornstarch-thickened sauce. The cornstarch-based sauce tends to break down, become gloppy, and lose its desirable smooth, sticky texture upon thawing and reheating. If you wish to freeze chicken thighs for later, it’s best to marinate and freeze them raw (without the sauce), or cook them and freeze them without the sauce, preparing the sauce fresh when you are ready to serve. This preserves the texture and quality of the sauce.

Reheat: To reheat leftovers, gently warm them in the microwave in a loosely covered, microwave-safe dish. If the sauce has thickened too much in the refrigerator and become too stiff, you can add a teaspoon or two of water or chicken broth to it before reheating to help loosen it back to its ideal, luscious consistency. For a crisper skin (if desired, though it won’t be as crispy as fresh), you can briefly reheat the chicken itself in a preheated air fryer (at 350°F/175°C for 3-5 minutes) or oven after microwaving the sauce, but be careful not to overcook and dry out the meat.

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Recipe

Crispy Ginger Chicken Thighs

★★★★★ (No ratings yet, be the first to rate!)

By
Rachel Gurk

Prep Time:
10 mins

Cook Time:
15 mins

Marinating Time:
30 mins

Total Time:
55 mins

Servings:
4

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These crispy ginger chicken thighs are an air fryer dinner loaded with bold Asian-inspired flavor! Featuring a sweet, sticky sauce and zippy fresh ginger, they’re guaranteed to be a hit at your dinner table.

Ingredients

• ¼ cup soy sauce (low sodium preferred)
• 2 tablespoons rice vinegar (unseasoned)
• 2 tablespoons honey
• 1 tablespoon freshly grated peeled ginger root
• ¼ teaspoon gochugaru Korean red pepper flakes, or to taste (or crushed red pepper flakes)
• 1 teaspoon toasted sesame oil
• 2 large garlic cloves, grated
• 4 boneless skin-on chicken thighs (see notes for alternatives)
• ½ teaspoon cornstarch
• 3 tablespoons cold water
• Optional garnishes: sliced scallions and toasted sesame seeds

Instructions

1. Prepare the Marinade: In a large bowl, whisk together the soy sauce, rice vinegar, honey, grated ginger, gochugaru (or red pepper flakes), toasted sesame oil, and grated garlic until well combined and the honey is dissolved.
2. Marinate the Chicken: Add the boneless skin-on chicken thighs to the bowl, turning to coat each piece thoroughly with the marinade. Cover the bowl tightly and refrigerate for at least 30 minutes, or for optimal flavor, up to 24 hours.
3. Preheat Air Fryer: When ready to cook, preheat your air fryer to 400°F (200°C) for 5 minutes. Lightly coat the air fryer basket with nonstick spray or olive oil. Place the marinated chicken thighs in the basket, skin-side down, ensuring they are in a single layer without overcrowding. Transfer the remaining marinade from the bowl to a small saucepan.
4. Air Fry Chicken: Cook the chicken in the air fryer at 400°F (200°C) for 8 minutes. Flip the thighs and continue to cook for another 6 to 8 minutes, or until the skin is wonderfully crispy and the internal temperature reaches 165°F (74°C) when checked with a meat thermometer. If needed, cook for an additional 2-3 minutes.
5. Thicken the Sauce: While the chicken is cooking, prepare the sauce. In a small cup, whisk together the cornstarch and 3 tablespoons of cold water until smooth. Stir this cornstarch slurry into the reserved marinade in the saucepan. Place the saucepan over medium-low heat and bring the mixture to a boil, stirring occasionally. Cook for at least 5 minutes, or until the sauce thickens to a sticky, glossy consistency. Boiling the sauce for this duration is crucial to kill any bacteria from the raw chicken marinade.
6. Serve: Remove the cooked chicken from the air fryer and the sauce from the heat. You can toss the chicken directly in the sauce, brush the sauce over the thighs, or spoon it over the plated chicken. Garnish with sliced scallions and toasted sesame seeds, if desired, and serve immediately.

Recipe Notes

• Chicken Options: If using bone-in chicken thighs, increase the air frying time by 2 to 5 minutes. Boneless skinless chicken thighs can be substituted, though you’ll miss the crispy skin. Boneless skinless chicken breasts can also be used; if they are very large, consider halving them for even cooking.
• Adjusting the Recipe: This recipe is easily halved or doubled. If doubling, ensure you cook the chicken in two separate batches in the air fryer to prevent overcrowding, which can lead to steaming instead of crisping.

Nutrition Information

Serving: 1 thigh + 1/4 cup sauce
Calories: 304kcal
Carbohydrates: 11g
Protein: 20g
Fat: 20g
Saturated Fat: 5g
Polyunsaturated Fat: 4g
Monounsaturated Fat: 8g
Trans Fat: 0.1g
Cholesterol: 111mg
Sodium: 664mg
Potassium: 309mg
Fiber: 0.2g
Sugar: 9g
Vitamin A: 125IU
Vitamin C: 1mg
Calcium: 19mg
Iron: 1mg

Nutrition information is automatically calculated and should be used as an approximation.

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