Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/3 cup low-sodium soy sauce
- 1/4 cup honey or brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)
- 1 tablespoon toasted sesame seeds
- 2 green onions, thinly sliced for garnish
- Cooking oil spray
Instructions
- In a small saucepan, whisk together the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Bring the mixture to a simmer over medium heat. Whisk in the cornstarch slurry and continue to cook for 1-2 minutes until the sauce thickens into a glossy glaze. Remove from heat and let it cool slightly. Place the chicken pieces in a bowl and pour half of the sauce over them, tossing well to ensure every piece is coated. Reserve the remaining sauce for later.
- Preheat your air fryer to 400°F (200°C) for 3 minutes. Lightly spray the air fryer basket with cooking oil. Arrange the marinated chicken pieces in a single layer, ensuring they do not overlap too much to allow for proper airflow. Cook the chicken for 12 to 15 minutes. Halfway through the cooking time, shake the basket or use tongs to flip the pieces so they brown evenly on all sides.
- Once the chicken reaches an internal temperature of 165°F and looks golden brown, remove it from the air fryer. Transfer the hot chicken to a clean bowl and toss it with the reserved teriyaki sauce. Transfer the chicken to a serving platter or over a bed of steamed rice. Generously sprinkle with toasted sesame seeds and sliced green onions. Serve immediately while hot and juicy.
- Cook Time: 28 minutes