Teriyaki Chicken

1½ lbs chicken thighs, boneless, skinless

½ tsp salt

Ground black pepper, to taste

½ tsp garlic powder

2 T soy sauce

1 T brown sugar

Teriyaki Sauce

¼ cup soy sauce

¼ cup mirin

2 T rice vinegar

2 T water

1½ T brown sugar

2 cloves garlic minced

1 T ginger grated

1 T sesame seeds

1 tsp cornstarch

Chopped green onions for garnish

In a medium bowl, combine chicken thighs, salt, pepper, garlic powder, soy sauce, and brown sugar. Toss to coat evenly. Cover and marinate for 15 minutes at room temperature (or up to 2 hours in the refrigerator).

Preheat the air fryer to 425°F (220°C). Arrange the chicken thighs in a single layer in the basket, leaving space between pieces. Cook for 11–13 minutes (no need to flip) until internal temperature reaches 165°F.

While the chicken cooks, combine soy sauce, mirin, sake, brown sugar, garlic, ginger, sesame seeds, and cornstarch in a small bowl. Set aside.

When the chicken is done cooking, add the sauce to a large skillet and bring to a gentle simmer over medium heat, stirring until the sauce thickens and becomes sticky, about 1-2 mins. Turn off the heat.

Add the chicken to the skillet and quickly coat the chicken all over the sauce. Remove the chicken from the pan and save any remaining sauce for dipping later.

Cut the chicken into strips and serve hot with steamed rice and vegetables. Garnish with sliced green onions.

Alternate Cooking Methods:

Pan-Fry or grill: You can pan-fry or grill the chicken on each side for 4-6 mins. Make sure the internal temperature reaches 165F.

Oven: Bake the chicken in the oven at 400⁰F for 20-25 mins. Make sure the internal temperature reaches 165⁰F.

Serve with rice.