Air Fryer Chicken Thighs (Teriyaki)

Name: Air Fryer Chicken Thighs (Teriyaki)
Prep time: 15 min
Cook time: 12 min
Total time: 57 min
Yield: 3 porsi
Cuisine: Indonesian
Ingredients: 1/4 cup low sodium soy sauce; 2 tbsp light brown sugar (or white granulated sugar); 3 tbsp cooking Sake (rice wine vinegar, or apple cider vinegar could work too!); 2 tbsp mirin (optional: can substitute with dry white wine or dry sherry); 1 tbsp sesame oil (optional, but adds a wonderful flavor); 2 cloves garlic (minced); ½ tsp fresh ginger (minced optional); 1 tsp cornstarch (corn flour) (mixed with 2 teaspoons cold water. This is your cornstarch slurry); 1.3 lbs boneless skinless chicken thighs (cut into 1 ½-inch (3–4 cm) pieces); 1 tbsp cornstarch; 14 oz broccoli florets (lightly steamed); 1 whole green onion (thinly sliced); 1 ½ cup rice (cooked)

Golden, glossy, and oh-so-satisfying—these crispy air-fried chicken bites are tossed in a bold, sticky-sweet teriyaki glaze with soy, garlic, and just a kiss of sweetness. Ready in minutes, devoured even faster—weeknight dinner just got an upgrade.

⏱️ 57 menit 🔪 Persiapan: 15 menit 🔥 Masak: 12 menit 📊 Sedang 👁️ 2 dilihat

👨‍🍳 Mulai Masak

Foto: Cafe Delites

Bahan-bahan

3 porsi

1/4 cup low sodium soy sauce
2 tbsp light brown sugar (or white granulated sugar)
3 tbsp cooking Sake (rice wine vinegar, or apple cider vinegar could work too!)
2 tbsp mirin (optional: can substitute with dry white wine or dry sherry)
1 tbsp sesame oil (optional, but adds a wonderful flavor)
2 cloves garlic (minced)
½ tsp fresh ginger (minced optional)
1 tsp cornstarch (corn flour) (mixed with 2 teaspoons cold water. This is your cornstarch slurry)
1.3 lbs boneless skinless chicken thighs (cut into 1 ½-inch (3–4 cm) pieces)
1 tbsp cornstarch
14 oz broccoli florets (lightly steamed)
1 whole green onion (thinly sliced)
1 ½ cup rice (cooked)

Langkah-langkah

In a bowl or jug, whisk together the soy sauce, sugar, vinegar, Mirin, sesame oil, garlic, and cornstarch slurry until smooth. Set aside.
Place the chicken pieces in a bowl and toss with 2 tablespoons of the sauce. Let sit for 30 minutes at room temperature, or skip if you're in a rush.
Sprinkle the chicken with cornstarch and toss until each piece is lightly coated.
Set your air fryer to 400°F (200°C) and let it preheat for at least 5 minutes.
Arrange the chicken in a single layer in the basket (work in batches if needed). Air fry for 8–12 minutes, flipping halfway, until golden, crispy, and fully cooked (internal temp: 165°F/74°C).
While still hot, toss the cooked chicken with the remaining teriyaki sauce until it’s glossy and coated.
Plate your chicken over rice with broccoli on the side. Top with sliced green onions and serve immediately.