Japanese•quick
Air Fryer Teriyaki Chicken
Aaron and Claire recipe - undefined
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 7 oz (200g) boneless, skin-on chicken thighs
- Kosher salt and pepper, to season
- 1 tbsp soy sauce
- 1/2 tbsp oyster sauce
- 1 tbsp mirin
- 1/2 tbsp sugar
- 1/2 tbsp minced garlic
- 1/2 tsp grated ginger
- 1 cup (210g) hot cooked rice, to serve
- 1 green onion (or salad mix), to garnish
Instructions
- 1
Season the chicken with salt and pepper. Set aside.
- 2
Make the sauce: In a small container, add the soy sauce, oyster sauce, mirin, sugar, garlic, and ginger. Mix until the sugar is completely dissolved.
- 3
Pat dry the chicken with paper towels. Place the chicken in the air fryer, skin-side up. Cook at 180℃ (355℉) for 10 minutes.
- 4
Generously brush our sauce on the chicken and flip. Cook the other side for another 5 minutes or until the chicken is cooked through.
- 5
To serve, place the sliced chicken on top of the rice. Add an extra drizzle of the sauce. Garnish with sliced green onion. Enjoy~!