Ingredients
Scale
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/4 cup gluten-free soy sauce or coconut aminos
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch or arrowroot powder
- Sesame seeds and chopped green onions for garnish
Instructions
- Preheat the air fryer to 400°F (200°C).
- In a bowl, combine soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil to make the teriyaki sauce.
- Toss chicken pieces in the cornstarch until evenly coated.
- Place coated chicken in the air fryer basket in a single layer.
- Cook for 10-12 minutes, shaking halfway through, until crispy and cooked through.
- In a small saucepan, heat the remaining sauce until slightly thickened, then toss chicken in the sauce or brush it on.
- Garnish with sesame seeds and green onions before serving.
Notes
- Best served immediately for maximum crispiness.
- Adjust sweetness by adding more honey if desired.
- Use chicken thighs for juicier results or breasts for leaner option.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Method: Air frying and stovetop glaze
- Cuisine: Asian
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320 Kcal
- Sugar: 12g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 70mg