Directions
- 1Start with bone-in, skin-on chicken thighs and carefully separate the bone from the meat, making sure the skin stays intact.
- 2For the marinade, combine soy sauce, rice vinegar, minced garlic, red pepper flakes, sesame oil, and white pepper.
- 3Add a couple of tablespoons to the chicken thighs and set aside.
- 4Add honey to the leftover marinade.
- 5Place the chicken with the skin side facing down in an air fryer for about 12 minutes, then flip and air fry for another 12 minutes.
- 6Pour the teriyaki glaze into a saucepan and let this reduce for a few minutes, then add in a starch slurry to thicken.
- 7Brush this over the chicken thighs.
- 8Plate it all up over some jasmine rice along with some blanched broccoli and a cucumber salad.
Ingredients
- 6 Chicken thighs
- 0.5 cup Soy sauce
- 0.5 cup Rice vinegar
- 2 tsp Minced garlic
- 0.5 tsp Red pepper flakes
- 1 tsp Sesame oil
- 0.25 tsp White pepper
- 3 tbsp Honey
- 0 Salt and black pepper
- 1 tsp Arrowroot starch
- 1 tbsp Water
- 0 Jasmine rice
- 0 Broccoli
- 0 Green onions
- 0 Sesame seeds
- 0 Cucumber
Equipment
knifebowlair fryersaucepanspatulabrush
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