Air Fryer Chicken Thighs (Teriyaki)

Golden, glossy, and oh-so-satisfying—these crispy air-fried chicken bites are tossed in a bold, sticky-sweet teriyaki glaze with soy, garlic, and just a kiss of sweetness. Ready in minutes, devoured even faster—weeknight dinner just got an upgrade.

📝 Ingredients

• 1/4 cup low sodium soy sauce
• 2 tbsp light brown sugar (or white granulated sugar)
• 3 tbsp cooking Sake (rice wine vinegar, or apple cider vinegar could work too!)
• 2 tbsp mirin (optional: can substitute with dry white wine or dry sherry)
• 1 tbsp sesame oil (optional, but adds a wonderful flavor)
• 2 cloves garlic (minced)
• 1/2 tsp fresh ginger (minced optional)
• 1 tsp cornstarch (corn flour) (mixed with 2 teaspoons cold water. This is your cornstarch slurry)
• 1.3 lbs boneless skinless chicken thighs (cut into 1 1/2-inch (3–4 cm) pieces)
• 1 tbsp cornstarch
• 14 oz broccoli florets (lightly steamed)
• 1 whole green onion (thinly sliced)
• 1 1/2 cup rice (cooked)

👨‍🍳 Instructions

1. 1In a bowl or jug, whisk together the soy sauce, sugar, vinegar, Mirin, sesame oil, garlic, and cornstarch slurry until smooth. Set aside.
2. 2Place the chicken pieces in a bowl and toss with 2 tablespoons of the sauce. Let sit for 30 minutes at room temperature, or skip if you're in a rush.
3. 3Sprinkle the chicken with cornstarch and toss until each piece is lightly coated.
4. 4Set your air fryer to 400°F (200°C) and let it preheat for at least 5 minutes.
5. 5Arrange the chicken in a single layer in the basket (work in batches if needed). Air fry for 8–12 minutes, flipping halfway, until golden, crispy, and fully cooked (internal temp: 165°F/74°C).
6. 6While still hot, toss the cooked chicken with the remaining teriyaki sauce until it’s glossy and coated.
7. 7Plate your chicken over rice with broccoli on the side. Top with sliced green onions and serve immediately.