Directions
- 1Separate the bone from the skin-on chicken thighs, ensuring the skin stays intact.
- 2Combine soy sauce, rice vinegar, minced garlic, red pepper flakes, sesame oil, and white pepper in a bowl to make the marinade.
- 3Add the marinade to the chicken thighs and set aside.
- 4Add honey to the remaining marinade.
- 5Place the chicken skin-side down in an air fryer and cook for 12 minutes.
- 6Flip the chicken and air fry for another 12 minutes.
- 7Pour the honey-garlic teriyaki glaze into a saucepan and reduce for a few minutes.
- 8Add a starch slurry to thicken the glaze.
- 9Brush the glaze over the chicken thighs.
- 10Slice the chicken thighs.
- 11Serve the teriyaki chicken over jasmine rice with blanched broccoli and cucumber salad.
Ingredients
- 6 bone-in skin-on chicken thighs
- 1 cup soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons minced garlic
- 1 teaspoon red pepper flakes
- 1 tablespoon sesame oil
- 1 pinch white pepper
- 2 tablespoons honey
- 2 tablespoons starch slurry
- 1 cup jasmine rice
- 1 cup broccoli
- 1 cup cucumber salad
- 2 tablespoons green onions
Equipment
knifebowlair fryersaucepanspatulabrush
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