Crispy Teriyaki Chicken
Equipment
Ingredients
Main
boneless skinless chicken thighs (cut into 2.5 cm chunks)
450 g
cornstarch
30 g
salt
3 g
Teriyaki Sauce
soy sauce
45 ml
sesame oil
5 ml
brown sugar
20 g
garlic (minced)
2 cloves
ginger (grated)
5 g
honey
20 g
water
45 ml
cornstarch slurry (mixed with 5 ml water)
5 g
Garnish
cucumber (sliced)
100 g
sesame seeds
5 g
Instructions
Cut the chicken
Cut boneless skinless chicken thighs into 2.5 cm chunks.
Coat the chicken
In a bowl, combine cornstarch and salt, then dredge the chicken chunks, shaking off any excess coating.
Air fry the chicken
Spray air fryer basket, place coated chicken inside, spray tops with oil. Air fry at 200°C for 18 minutes, flipping halfway if needed.
Prepare teriyaki sauce
In a small pot, combine soy sauce, sesame oil, brown sugar, garlic, ginger, honey, and water. Bring to a simmer for 2 minutes.
Thicken the sauce
Add cornstarch slurry, stir, and cook until sauce reaches desired thickness. Remove from heat.
Toss chicken in sauce
Toss the crispy chicken with the teriyaki sauce in a bowl until well coated.
Serve
Serve the chicken over fresh rice. Optionally top with sliced cucumbers and sesame seeds.
Original recipe
Storage
Store sauce separately for best texture. Reheat chicken uncovered to maintain crispiness.
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