Air Fryer Teriyaki Chicken

What you need

Ingredients

• 4 boneless skin-on chicken thighs
• 2 tablespoons soy sauce
• 1 1/2 tablespoons mirin
• 1 tablespoon sake (or sherry or chicken broth with a drop of vinegar)
• 1 tablespoon honey
• 1 1/2 tablespoons brown sugar
• 2 cloves garlic (minced)
• 1/2 tablespoon ginger (grated)
• 1 teaspoon cornstarch
• 1 teaspoon sesame oil

In the correct order

Instructions

1. In a small saucepan, combine the soy sauce, mirin, sake, honey, brown sugar, garlic, and ginger. Whisk in the cornstarch until dissolved. Place over medium heat and bring to a gentle simmer, stirring constantly, for 4 minutes. Remove from the heat and stir in the sesame oil. Let it cool slightly.
2. Place the chicken thighs in a deep bowl and pour half the marinade over them, and mix until each thigh is fully coated. Let it sit for 10 minutes or up to 2 hours. Do not marinate for longer than that.
3. Remove the chicken from the marinade and shake off any excess. Place skin-side up in a single layer in the air fryer basket. Air fry at 350°F for 10 minutes. Flip the chicken and cook for 2 minutes.
4. Flip back the chicken to skin-side up. Brush with the remaining marinade and air fry for another 2-3 minutes, or until the internal temperature reaches 175-185°F.
5. Remove the chicken from the air fryer basket and let it rest for 5 minutes before serving.