Description
Bright, sticky, and caramelized, this air fryer teriyaki chicken has crispy edges and a tender, glossy interior that pulls apart effortlessly.
Ingredients
Scale
- 900 g (about 4) bone-in, skin-on chicken thighs
- 60 ml (1/4 cup) low-sodium soy sauce
- 60 ml (1/4 cup) mirin or dry sherry
- 30 g (2 tbsp) packed brown sugar
- 15 ml (1 tbsp) rice vinegar (optional)
- 15 ml (1 tbsp) toasted sesame oil
- 2 cloves garlic (minced)
- 15 g (1 tbsp) grated fresh ginger
- 5 ml (1 tsp) neutral oil (vegetable or canola)
- 2 g (1/2 tsp) black pepper
- 15 g (1 tbsp) toasted sesame seeds (for garnish)
- 15 g (2 tbsp) sliced scallions (for garnish)
Instructions
- Prepare the chicken and marinade: In a bowl, whisk soy sauce, mirin, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Pour marinade over chicken and marinate for 15–120 minutes.
- Dry and season: Remove chicken from marinade, pat dry, brush with oil, and sprinkle with black pepper.
- Preheat the air fryer to 200°C (400°F). Place thighs skin-side down and air fry for 10 minutes, flip and continue for 8–10 minutes until cooked through.
- Make the glaze: In a saucepan, bring reserved marinade to a simmer, then whisk in cornstarch slurry and cook until thickened.
- Finish the chicken: Brush with glaze and let rest for 5 minutes before serving with sesame seeds and scallions.
Notes
Pat the skin dry for better crispiness. If using boneless thighs, reduce cook time by 4–6 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 380
- Sugar: 12g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 110mg