Description
Crispy, juicy chicken with a sticky-sweet glaze in just 20 minutes? This air fryer teriyaki chicken will make you forget all about takeout.
Ingredients
Scale
- 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tbsp (30ml) vegetable oil
- 1 tbsp (15g) cornstarch
- 1/2 cup (120ml) soy sauce (low-sodium preferred)
- 1/4 cup (60ml) mirin (Japanese sweet rice wine)
- 3 tbsp (45g) brown sugar
- 2 tbsp (30ml) honey
- 3 garlic cloves, minced (about 1 tbsp)
- 1 tbsp (15g) fresh ginger, grated
- 1 tbsp (15ml) rice vinegar
- 1 tsp (5ml) sesame oil
- 2 green onions, thinly sliced
- 1 tbsp sesame seeds, toasted
- Red pepper flakes (optional, for heat)
Instructions
- In a medium bowl, whisk together soy sauce, mirin, brown sugar, honey, garlic, ginger, rice vinegar, and sesame oil until sugar dissolves. Reserve 1/3 of this mixture. Add cornstarch to the remaining 2/3 and whisk until smooth.
- Pat chicken pieces dry with paper towels. Place in a bowl and pour the cornstarch-sauce mixture over them. Toss to coat and marinate for at least 10 minutes.
- Preheat air fryer to 380°F (193°C) for 3-5 minutes. Lightly spray or brush the basket with oil.
- Arrange marinated chicken in a single layer in the air fryer basket, leaving space between pieces. Cook in batches if necessary. Air fry for 7-8 minutes, then flip or shake.
- Continue cooking for another 7-8 minutes until chicken reaches 165°F (74°C) internal temperature and develops a caramelized exterior.
- Transfer cooked chicken to a bowl and immediately pour the reserved teriyaki sauce over it. Toss gently to coat.
- Garnish with sliced green onions and toasted sesame seeds before serving.