Teriyaki Chicken
My take on a takeout mall food court classic made in the air fryer! Crispy, juicy and perfectly glazed all from the comfort of your home.
Servings: 4
Equipment
- 1 Air Fryer
Ingredients
- 1 1/2 - 2 lbs boneless chicken thighs 6-8 pieces
Teriyaki Sauce/Marinade
- 1 cup soy sauce
- 3/4 cup brown sugar
- 2 tbsp mirin
- 2 tbsp cornstarch
- 1 tsp sesame oil
- 1 tsp ginger grated
- 1 tsp garlic grated
- 1 tsp sesame seeds
- 1/2 tsp pepper
- Green onion for garnish
Instructions
- In a bowl mix all teriyaki sauce/marinade ingredients until thoroughly combined.
- Add half of the marinade to the prepped chicken thighs and mix until every piece is well coated. Set aside to marinate for at least 20 minutes.
- Toast some sesame seeds in a sauce pan over low/medium heat for 1-2 mins. Then add in remaining marinade and cook for about 5-6 minutes until thickened and can coat the back of a spoon. Add some water too thin it out if it gets too thick.
Air Fryer Instruction
- Add the marinaded chicken thighs to the air fryer and cook for 10-12 minutes @400F. Flip and cook for 8-10 minutes until internal temperature reaches 165F If you’re keeping the skin on, make sure to start skin side down.
Oven Instructions
- Place the marinaded chicken thighs on a prepared sheet pan (sheet pan with aluminum foil topped with a cooking rack) and bake @375 for 15 minutes. Flip and bake for an additional 10-12 minutes until internal temperature reaches 165F.
- Top with the teriyaki sauce you made in the sauce pan. Serve over rice and garnish with green onions. Enjoy!