Classic Teriyaki Chicken

24 mins
Serves 1
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Directions

  1. 1Start with bone-in and skin-on chicken thighs and carefully separate the bone from the meat, making sure the skin stays intact.
  2. 2Start with bone-in and skin-on chicken thighs and carefully separate the bone from the meat, making sure the skin stays intact.
  3. 3Start with bone-in and 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 of the marinade to the chicken thighs and set them aside.
  8. 8Add a couple of tablespoons of the marinade to the chicken thighs and set them aside.
  9. 9Add a couple of tablespoons of the marinade to the chicken thighs and set them aside.
  10. 10Add honey to the leftover marinade (which will become the teriyaki glaze later), but not to the chicken marinade, to prevent burning in the air fryer.
  11. 11Add honey to the leftover marinade (which will become the teriyaki glaze later), but not to the chicken marinade, to prevent burning in the air fryer.
  12. 12Add honey to the leftover marinade (which will become the teriyaki glaze later), but not to the chicken marinade, to prevent burning in the air fryer.
  13. 13Place the chicken with the skin side facing down in an air fryer.
  14. 14Place the chicken with the skin side facing down in an air fryer.
  15. 15Place the chicken with the skin side facing down in an air fryer.
  16. 16Air fry for about 12 minutes.
  17. 17Air fry for about 12 minutes.
  18. 18Air fry for about 12 minutes.
  19. 19Flip the chicken.
  20. 20Flip the chicken.
  21. 21Flip the chicken.
  22. 22Air fry for another 12 minutes.
  23. 23Air fry for another 12 minutes.
  24. 24Air fry for another 12 minutes.
  25. 25Pour the teriyaki glaze into a saucepan and let it reduce for a few minutes.
  26. 26Pour the teriyaki glaze into a saucepan and let it reduce for a few minutes.
  27. 27Pour the teriyaki glaze into a saucepan and let it reduce for a few minutes.
  28. 28Add in a starch slurry to thicken the glaze.
  29. 29Add in a starch slurry to thicken the glaze.
  30. 30Add in a starch slurry to thicken the glaze.
  31. 31Brush the glaze over the cooked chicken thighs.
  32. 32Brush the glaze over the cooked chicken thighs.
  33. 33Brush the glaze over the cooked chicken thighs.
  34. 34Slice the glazed chicken thighs.
  35. 35Slice the glazed chicken thighs.
  36. 36Slice the glazed chicken thighs.
  37. 37Plate the chicken over jasmine rice, along with blanched broccoli and cucumber salad.
  38. 38Plate the chicken over jasmine rice, along with blanched broccoli and cucumber salad.
  39. 39Plate the chicken over jasmine rice, along with blanched broccoli and cucumber salad.

Ingredients

  • Bone-in, skin-on chicken thighs
  • Bone-in, skin-on chicken thighs
  • Bone-in, skin-on chicken thighs
  • Soy sauce
  • Soy sauce
  • Soy sauce
  • Rice vinegar
  • Rice vinegar
  • Rice vinegar
  • Minced garlic
  • Minced garlic
  • Minced garlic
  • Red pepper flakes
  • Red pepper flakes
  • Red pepper flakes
  • Sesame oil
  • Sesame oil
  • Sesame oil
  • White pepper
  • White pepper
  • White pepper
  • Honey
  • Honey
  • Honey
  • Starch slurry
  • Starch slurry
  • Starch slurry
  • Jasmine rice
  • Jasmine rice
  • Jasmine rice
  • Blanched broccoli
  • Blanched broccoli
  • Blanched broccoli
  • Cucumber salad
  • Cucumber salad
  • Cucumber salad

Equipment

KnifeCutting boardPlateMeasuring spoonTongsAir fryerSaucepanSpatulaBasting brush

Tips

  • Do not add honey to the chicken marinade as it risks burning in the air fryer.