Directions
- 1Start with bone-in and skin-on chicken thighs and carefully separate the bone from the meat, making sure the skin stays intact.
- 2For the marinade, combine soy sauce, rice vinegar, minced garlic, red pepper flakes, sesame oil, and white pepper.
- 3Add a couple of tablespoons of the marinade to the chicken thighs and set them aside.
- 4Add 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.
- 5Place the chicken with the skin side facing down in an air fryer.
- 6Air fry for about 12 minutes.
- 7Flip the chicken.
- 8Air fry for another 12 minutes.
- 9Pour the teriyaki glaze into a saucepan and let it reduce for a few minutes.
- 10Add in a starch slurry to thicken the glaze.
- 11Brush the glaze over the cooked chicken thighs.
- 12Slice the glazed chicken thighs.
- 13Plate the chicken over jasmine rice, along with blanched broccoli and cucumber salad.
Ingredients
- Bone-in, skin-on chicken thighs
- Soy sauce
- Rice vinegar
- Minced garlic
- Red pepper flakes
- Sesame oil
- White pepper
- Honey
- Starch slurry
- Jasmine rice
- Blanched broccoli
- 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.
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