Description
Glossy, sticky teriyaki sauce with crisped edges and juicy chicken thighs, made quickly in an air fryer.
Ingredients
Scale
- 680 g (1.5 lb) boneless, skinless chicken thighs
- 80 ml (1/3 cup) soy sauce
- 50 g (1/4 cup packed) brown sugar
- 15 ml (1 tbsp) honey
- 30 ml (2 tbsp) mirin or dry sherry
- 10 g (1 tbsp) grated fresh ginger
- 2 cloves garlic, minced
- 15 ml (1 tbsp) rice vinegar
- 5 ml (1 tsp) sesame oil
- 10 g (1 tbsp) cornstarch
- 15 ml (1 tbsp) cold water
- Vegetable oil spray or high-heat oil for the air fryer basket
- Optional: sesame seeds and sliced scallions for garnish
Instructions
- Cut and season the chicken: Trim excess fat and cut the chicken thighs into 3–4 cm pieces. Toss with salt and pepper.
- Make the marinade: Whisk together soy sauce, brown sugar, honey, mirin, ginger, garlic, and rice vinegar until sugar dissolves.
- Marinate the chicken: Add chicken to the marinade, coat evenly, cover and refrigerate for 15–60 minutes.
- Preheat the air fryer to 200°C (400°F) for 5 minutes. Lightly oil the basket and arrange chicken pieces in a single layer.
- Air fry the chicken: Cook for 8 minutes, flip pieces, and cook for an additional 3–4 minutes until cooked through.
- Make the glaze: Simmer reserved marinade, then whisk cornstarch with cold water into the simmering sauce until thickened.
- Glaze and rest the chicken: Toss chicken in the glaze and let rest for 5 minutes. Garnish with sesame seeds and scallions if desired.
Notes
For best moisture, use thighs instead of breasts. Avoid overcrowding the air fryer for crispness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 22g
- Sodium: 920mg
- Fat: 14g
- Saturated Fat: 3.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0.5g
- Protein: 36g
- Cholesterol: 140mg