Teriyaki-Hähnchenoberkeulen aus der Heißluftfritteuse

Zutaten

• 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)

Zubereitung

1. 1

   In a bowl or jug, whisk together the soy sauce, sugar, vinegar, Mirin, sesame oil, garlic, and cornstarch slurry until smooth. Set aside.

2. 2

   Place 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. 3

   Sprinkle the chicken with cornstarch and toss until each piece is lightly coated.

4. 4

   Set your air fryer to 400°F (200°C) and let it preheat for at least 5 minutes.

5. 5

   Arrange 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. 6

   While still hot, toss the cooked chicken with the remaining teriyaki sauce until it’s glossy and coated.

7. 7

   Plate your chicken over rice with broccoli on the side. Top with sliced green onions and serve immediately.