Ingredients
For the Chicken:
- 4 boneless, skinless chicken thighs (or chicken breasts)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
For the Teriyaki Sauce:
- ¼ cup soy sauce (low sodium)
- 2 tablespoons honey (or maple syrup)
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- 1 tablespoon cornstarch (mixed with 2 tablespoons water)
For Garnish:
- Sesame seeds
- Chopped green onions
Instructions
Pat the chicken thighs dry with a paper towel to remove excess moisture. This helps the seasoning stick and ensures the chicken gets crispy. Rub each piece with olive oil, then season with salt, black pepper, and garlic powder.
Set your air fryer to 380°F (190°C) and let it preheat for 3-5 minutes. Preheating ensures even cooking and a crispier exterior.
Place the seasoned chicken thighs in the air fryer basket in a single layer. Avoid overcrowding, as this can prevent even cooking. Air fry for 12-15 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F (75°C).
While the chicken is cooking, prepare the teriyaki sauce. In a small saucepan over medium heat, combine soy sauce, honey, brown sugar, sesame oil, rice vinegar, ginger, and garlic. Bring to a gentle simmer, then stir in the cornstarch slurry (cornstarch mixed with water). Cook for 2-3 minutes until the sauce thickens. Remove from heat and set aside.
Once the chicken is fully cooked, transfer it to a mixing bowl and pour the teriyaki sauce over it. Toss to coat each piece evenly. Alternatively, you can brush the sauce onto the chicken for a lighter glaze.
Plate the teriyaki chicken and garnish with sesame seeds and chopped green onions. Serve with steamed rice, roasted vegetables, or a fresh salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 280
- Sugar: 10g
- Fat: 8g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 35g