Air Fryer Teriyaki Chicken
A mouthwatering dish featuring tender chicken thighs coated in rich teriyaki sauce, perfect for weeknights and family gatherings.
Ingredients
For the Sauce
- 2 tsp Corn starch Helps thicken the sauce for perfect glaziness.
- 1/4 Cup water Base for dissolving the corn starch.
- 1/2 Cup Light or Regular Soy sauce Provides a savory depth essential to teriyaki flavor.
- 2 tbsp Rice Vinegar Adds a slight tanginess.
- 1/4 Cup Granulated white sugar or brown sugar Sweetness is key.
- 1 tsp Toasted Sesame oil Enhances overall flavor.
- 1/4 tsp Garlic powder Adds warmth and richness.
- 1/4 tsp Ginger powder Provides a zesty kick.
For the Chicken
- 6 Boneless skinless chicken thighs Juicy and succulent, absorbs sauce beautifully.
Instructions
Preparation
- In a small bowl, dissolve the water and corn starch. Add soy sauce, rice vinegar, sugar, sesame oil, garlic powder, and ginger powder. Stir until well mixed.
- Take half of the teriyaki sauce and pour it over the chicken thighs. Mix well and marinate in the refrigerator for at least 30 minutes, preferably overnight.
Cooking
- In a saucepan, add the remaining teriyaki sauce and simmer over medium heat until thick and glazy.
- Preheat the air fryer to 390°F (200°C). Layer the marinated chicken thighs in the basket and air fry for 7 minutes.
- After 7 minutes, brush the thickened sauce on both sides and continue air frying for another 5 to 8 minutes, flipping halfway through.
Serving
- Once cooked, let the chicken rest for 5 minutes before slicing across the grain into 1-inch thick slices. Serve warm over rice or with stir-fried vegetables.
Notes
Adjust sugar based on your taste. Consider adding green onions or sesame seeds before serving. The chicken's internal temperature should reach at least 165°F (75°C) for safety.