Teriyaki Glazed Chicken

24 mins
Serves 2
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Directions

  1. 1Start with bone-in, skin-on chicken thighs and carefully separate the bone from the meat, making sure the skin stays intact.
  2. 2Start with bone-in, skin-on chicken thighs and carefully separate the bone from the meat, making sure the skin stays intact.
  3. 3Start with bone-in, skin-on chicken thighs and carefully separate the bone from the meat, making sure the skin stays intact.
  4. 4For the marinade, combine soy sauce, rice vinegar, minced garlic, red pepper flakes, sesame oil, and white pepper.
  5. 5For the marinade, combine soy sauce, rice vinegar, minced garlic, red pepper flakes, sesame oil, and white pepper.
  6. 6For the marinade, combine soy sauce, rice vinegar, minced garlic, red pepper flakes, sesame oil, and white pepper.
  7. 7Add a couple of tablespoons to the chicken thighs and set aside.
  8. 8Add a couple of tablespoons to the chicken thighs and set aside.
  9. 9Add a couple of tablespoons to the chicken thighs and set aside.
  10. 10Add honey to the leftover marinade.
  11. 11Add honey to the leftover marinade.
  12. 12Add honey to the leftover marinade.
  13. 13Place the chicken with the skin side facing down in an air fryer for about 12 minutes, then flip and air fry for another 12 minutes.
  14. 14Place the chicken with the skin side facing down in an air fryer for about 12 minutes, then flip and air fry for another 12 minutes.
  15. 15Place the chicken with the skin side facing down in an air fryer for about 12 minutes, then flip and air fry for another 12 minutes.
  16. 16Pour the teriyaki glaze into a saucepan and let this reduce for a few minutes, then add in a starch slurry to thicken.
  17. 17Pour the teriyaki glaze into a saucepan and let this reduce for a few minutes, then add in a starch slurry to thicken.
  18. 18Pour the teriyaki glaze into a saucepan and let this reduce for a few minutes, then add in a starch slurry to thicken.
  19. 19Brush this over the chicken thighs.
  20. 20Brush this over the chicken thighs.
  21. 21Brush this over the chicken thighs.
  22. 22Plate it all up over some jasmine rice along with some blanched broccoli and a cucumber salad.
  23. 23Plate it all up over some jasmine rice along with some blanched broccoli and a cucumber salad.
  24. 24Plate it all up over some jasmine rice along with some blanched broccoli and a cucumber salad.

Ingredients

  • 6 Chicken thighs
  • 6 Chicken thighs
  • 6 Chicken thighs
  • 0.5 cup Soy sauce
  • 0.5 cup Soy sauce
  • 0.5 cup Soy sauce
  • 0.5 cup Rice vinegar
  • 0.5 cup Rice vinegar
  • 0.5 cup Rice vinegar
  • 2 tsp Minced garlic
  • 2 tsp Minced garlic
  • 2 tsp Minced garlic
  • 0.5 tsp Red pepper flakes
  • 0.5 tsp Red pepper flakes
  • 0.5 tsp Red pepper flakes
  • 1 tsp Sesame oil
  • 1 tsp Sesame oil
  • 1 tsp Sesame oil
  • 0.25 tsp White pepper
  • 0.25 tsp White pepper
  • 0.25 tsp White pepper
  • 3 tbsp Honey
  • 3 tbsp Honey
  • 3 tbsp Honey
  • 0 Salt and black pepper
  • 0 Salt and black pepper
  • 0 Salt and black pepper
  • 1 tsp Arrowroot starch
  • 1 tsp Arrowroot starch
  • 1 tsp Arrowroot starch
  • 1 tbsp Water
  • 1 tbsp Water
  • 1 tbsp Water
  • 0 Jasmine rice
  • 0 Jasmine rice
  • 0 Jasmine rice
  • 0 Broccoli
  • 0 Broccoli
  • 0 Broccoli
  • 0 Green onions
  • 0 Green onions
  • 0 Green onions
  • 0 Sesame seeds
  • 0 Sesame seeds
  • 0 Sesame seeds
  • 0 Cucumber
  • 0 Cucumber
  • 0 Cucumber

Equipment

knifebowlair fryersaucepanspatulabrush