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Sliced teriyaki chicken with sticky mahogany glaze over white rice on a ceramic plate

Teriyaki Chicken

This teriyaki chicken air fryer recipe delivers sticky glaze and tender meat in 25 minutes.
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Prep Time 8 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3
Course: Main Course
Cuisine: Asian-American
Calories: 340
Ingredients Method

Ingredients
  

  • 500 g Chicken thighs, boneless and skinless
  • 1 tbsp Olive oil
  • 3 tbsp Soy sauce
  • 2 tbsp Honey
  • 1 tbsp Rice vinegar
  • 2 tsp Fresh ginger, minced
  • 2 tsp Garlic, minced
  • 1 tsp Cornstarch

Method
 

  1. Preheat the air fryer to 380°F / 193°C for 3 minutes.
  2. Brush the chicken thighs with olive oil and arrange in a single layer in the air fryer basket.
  3. Air fry for 12 minutes, flipping halfway, until the chicken reaches 165°F / 74°C at the thickest part.
  4. While the chicken cooks, whisk together soy sauce, honey, rice vinegar, ginger, garlic, and cornstarch in a small bowl.
  5. Brush the teriyaki glaze over the chicken and air fry for 3 more minutes until the glaze caramelizes and turns glossy.
  6. Rest for 2 minutes before slicing and serving over rice or with vegetables.