Air Fryer Teriyaki Chicken
This air fryer teriyaki chicken delivers sticky, caramelized perfection every time. It's a quick weeknight favorite that rivals your go-to takeout spot.
Ingredients
For the Teriyaki Sauce
- 1/3 cup Soy Sauce
- 3 tbsp Mirin
- 2 tbsp Brown Sugar
- 1 tbsp Rice Vinegar
- 1 tbsp Honey
- 2 cloves Garlic, minced
- 1 tsp Fresh Ginger, grated
- 1 tbsp Cornstarch
- 2 tbsp Water
For the Chicken
- 2 lb Boneless Skinless Chicken Thighs
- 1 tbsp Sesame Oil
- Salt and Black Pepper, to taste
- 1 tsp Sesame Seeds
- 2 Green Onions, sliced
Instructions
- Make the teriyaki sauce by combining the soy sauce, mirin, brown sugar, rice vinegar, honey, minced garlic, and grated ginger in a small saucepan over medium heat. Bring it to a gentle simmer, stirring until the brown sugar dissolves. In a tiny bowl, whisk the cornstarch with the water until smooth, then stir it into the simmering sauce. Cook for 1 to 2 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat and set aside.
- Pat the chicken thighs dry with paper towels and trim any excess fat. Rub them with sesame oil and season with a pinch of salt and pepper. Pour about a third of the teriyaki sauce over the chicken and toss to coat. Reserve the rest of the sauce for glazing.
- Preheat the air fryer to 380 degrees F. Place the chicken thighs in a single layer in the basket, smooth side down.
- Air fry for 10 minutes, then flip the chicken thighs over. Brush the tops generously with the reserved teriyaki sauce.
- Continue cooking for another 8 to 10 minutes until the chicken reaches an internal temperature of 165 degrees F and the edges are beautifully caramelized.
- Let the chicken rest for 3 to 4 minutes, then slice and drizzle any remaining teriyaki sauce on top. Garnish with sesame seeds and sliced green onions. Serve with steamed rice.
Nutrition
Serving: 1servingCalories: 362kcalCarbohydrates: 16gProtein: 43gFat: 14g
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