Chicken Thighs (Teriyaki)

Ingredients 

For the Teriyaki Sauce:

• 1/4 cup soy sauce

• 2 tbsp light brown (coconut) sugar

• 3 tbsp cooking Sake rice wine vinegar (or apple cider vinegar)

• 2 tbsp mirin, optional(or dry white wine or dry sherry)

• 1 tbsp sesame oil, optional

• 2 cloves garlic, minced

• ½ tsp fresh ginger, minced

• 1 tsp cornstarch (corn flour) mixed with 2 teaspoons cold water

For the Chicken:

• 1.3 lbs boneless skinless chicken thighs cut into 1 ½-inch (3–4 cm) pieces

• 1 tbsp cornstarch

For Serving:

• 14 oz broccoli florets lightly steamed

• 1 whole green onion thinly sliced

• 1 ½ cup rice, cooked

Instructions 

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

• Place the chicken pieces in a bowl and toss with 2 tablespoons of the sauce. Let sit for 30 minutes at room temperature.

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

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

• 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).

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

• Plate cooked chicken over rice, and broccoli on the side. Top with sliced green onions.