Description
Sticky and tender teriyaki chicken cooked in an air fryer for a quick weeknight meal.
Ingredients
Scale
- 680 g (1.5 lb) bone-in, skin-on chicken thighs (about 4 thighs)
- 120 ml (1/2 cup) soy sauce
- 60 ml (1/4 cup) mirin or dry sherry + 1 tsp sugar
- 50 g (1/4 cup packed) brown sugar
- 15 ml (1 tbsp) rice vinegar
- 10 g (1 tbsp) grated fresh ginger
- 2 cloves garlic, minced (about 8 g)
- 5 ml (1 tsp) sesame oil (optional)
- 15 ml (1 tbsp) cornstarch
- 30 ml (2 tbsp) cold water
- Salt and pepper to taste
- Optional garnish: toasted sesame seeds and thinly sliced scallions
Instructions
- Make the marinade and glaze base: In a medium bowl, whisk soy sauce, mirin, brown sugar, rice vinegar, ginger, and garlic until sugar dissolves. Reserve 60 ml for glazing later.
- Marinate the chicken: Season chicken with salt and pepper. Place thighs in a bowl or bag, pour marinade over, and marinate for 30 minutes.
- Preheat the air fryer to 200°C (400°F) for 3 minutes. Pat chicken dry and lightly spray the basket with oil.
- Air-fry the chicken: Place thighs skin-side down and air-fry for 9 minutes, flip, and cook for 8–10 more minutes until golden and cooked through.
- Make the glaze: In a saucepan, bring reserved marinade to a simmer. Whisk cornstarch slurry in and cook until thickened.
- Glaze and finish: Brush glaze over chicken and return to air fryer for 1–2 minutes to set the glaze.
Notes
For extra crispiness, pat skin dry and air-dry in the fridge for 1 hour before cooking. Store cooked chicken in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 thigh with 2 tbsp glaze
- Calories: 420
- Sugar: 14g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 33g
- Cholesterol: 125mg