Air Fryer Teriyaki Chicken
A delicious and healthy twist on the classic teriyaki dish, featuring moist chicken with a crispy exterior and a rich homemade teriyaki sauce.
Ingredients
Chicken and Marinade
- 1.5 pounds boneless, skinless chicken thighs Cut into bite-sized pieces
- ¼ cup soy sauce Use gluten-free soy sauce for gluten-free option
- ¼ cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch For extra crispiness
Garnish
- 2 stalks green onions, chopped
- to taste sesame seeds For garnish
Instructions
Prepare the Teriyaki Sauce
- In a mixing bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until well blended.
Marinate the Chicken
- Cut the chicken thighs into bite-sized pieces for even cooking and marinade infusion.
- Add the chicken pieces to the teriyaki sauce, ensuring they are fully coated. Cover and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for a deeper flavor.
Cook the Chicken
- Remove the chicken from the fridge and sprinkle the cornstarch over it. Toss to combine, ensuring each piece is coated for extra crispiness.
- Preheat your air fryer to 380°F (190°C) for about 5 minutes.
- Place the chicken pieces in a single layer in the air fryer basket. Do not overcrowd the basket to allow even cooking.
- Cook the chicken for 10-12 minutes, shaking the basket halfway through for even crisping. The internal temperature should reach at least 165°F (75°C).
- Once cooked, transfer the chicken to a plate and drizzle any leftover marinade over it.
- Garnish with chopped green onions and sesame seeds before serving.
Notes
Serve over rice or noodles with steamed vegetables. Can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 3 months.