Teriyaki Chicken

24 mins
Serves 2
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Directions

  1. 1Separate the bone from the skin-on chicken thighs, ensuring the skin stays intact.
  2. 2Separate the bone from the skin-on chicken thighs, ensuring the skin stays intact.
  3. 3Separate the bone from the skin-on chicken thighs, ensuring the skin stays intact.
  4. 4Combine soy sauce, rice vinegar, minced garlic, red pepper flakes, sesame oil, and white pepper in a bowl to make the marinade.
  5. 5Combine soy sauce, rice vinegar, minced garlic, red pepper flakes, sesame oil, and white pepper in a bowl to make the marinade.
  6. 6Combine soy sauce, rice vinegar, minced garlic, red pepper flakes, sesame oil, and white pepper in a bowl to make the marinade.
  7. 7Add the marinade to the chicken thighs and set aside.
  8. 8Add the marinade to the chicken thighs and set aside.
  9. 9Add the marinade to the chicken thighs and set aside.
  10. 10Add honey to the remaining marinade.
  11. 11Add honey to the remaining marinade.
  12. 12Add honey to the remaining marinade.
  13. 13Place the chicken skin-side down in an air fryer and cook for 12 minutes.
  14. 14Place the chicken skin-side down in an air fryer and cook for 12 minutes.
  15. 15Place the chicken skin-side down in an air fryer and cook for 12 minutes.
  16. 16Flip the chicken and air fry for another 12 minutes.
  17. 17Flip the chicken and air fry for another 12 minutes.
  18. 18Flip the chicken and air fry for another 12 minutes.
  19. 19Pour the honey-garlic teriyaki glaze into a saucepan and reduce for a few minutes.
  20. 20Pour the honey-garlic teriyaki glaze into a saucepan and reduce for a few minutes.
  21. 21Pour the honey-garlic teriyaki glaze into a saucepan and reduce for a few minutes.
  22. 22Add a starch slurry to thicken the glaze.
  23. 23Add a starch slurry to thicken the glaze.
  24. 24Add a starch slurry to thicken the glaze.
  25. 25Brush the glaze over the chicken thighs.
  26. 26Brush the glaze over the chicken thighs.
  27. 27Brush the glaze over the chicken thighs.
  28. 28Slice the chicken thighs.
  29. 29Slice the chicken thighs.
  30. 30Slice the chicken thighs.
  31. 31Serve the teriyaki chicken over jasmine rice with blanched broccoli and cucumber salad.
  32. 32Serve the teriyaki chicken over jasmine rice with blanched broccoli and cucumber salad.
  33. 33Serve the teriyaki chicken over jasmine rice with blanched broccoli and cucumber salad.

Ingredients

  • 6 bone-in skin-on chicken thighs
  • 6 bone-in skin-on chicken thighs
  • 6 bone-in skin-on chicken thighs
  • 1 cup soy sauce
  • 1 cup soy sauce
  • 1 cup soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon rice vinegar
  • 1 tablespoon rice vinegar
  • 2 tablespoons minced garlic
  • 2 tablespoons minced garlic
  • 2 tablespoons minced garlic
  • 1 teaspoon red pepper flakes
  • 1 teaspoon red pepper flakes
  • 1 teaspoon red pepper flakes
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame oil
  • 1 pinch white pepper
  • 1 pinch white pepper
  • 1 pinch white pepper
  • 2 tablespoons honey
  • 2 tablespoons honey
  • 2 tablespoons honey
  • 2 tablespoons starch slurry
  • 2 tablespoons starch slurry
  • 2 tablespoons starch slurry
  • 1 cup jasmine rice
  • 1 cup jasmine rice
  • 1 cup jasmine rice
  • 1 cup broccoli
  • 1 cup broccoli
  • 1 cup broccoli
  • 1 cup cucumber salad
  • 1 cup cucumber salad
  • 1 cup cucumber salad
  • 2 tablespoons green onions
  • 2 tablespoons green onions
  • 2 tablespoons green onions

Equipment

knifebowlair fryersaucepanspatulabrush