AIR FRYER TERIYAKI CHICKEN THIGHS (CRISPY)
These Air Fryer Teriyaki Chicken Thighs (Crispy) have the crispiest skin and are tossed in a homemade teriyaki sauce. Serve these juicy chicken thighs over a bed of rice for the perfect weeknight dinner. And don't forget to finish the thighs with extra sauce. It is the best part. The easiest 30 minute weeknight dinner!
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Review all recipe notes and instructions before beginning.
- Place the chicken thighs in the air fryer in a single layer skin side up.
- Air fry at 400 degrees for 6 minutes. Flip the thighs and air fry at 400 degrees for another 8 minutes. Finish the chicken thighs skin side up for 5-8 minutes, or until the chicken has reached an internal temperature of 165 degrees and the skin is crispy and golden.
- While the chicken cooks, heat the sesame oil over medium heat. Sauté the garlic and ginger for 2-3 minutes. Add the soy, vinegar, honey, brown sugar, onion powder, and chili garlic sauce. Bring to a skimmer. In a small bowl whisk together the cornstarch and water. Add to the sauce and bring to a boil. Cook for 1-2 minutes or until the sauce begins to thicken.
- Toss the chicken thighs with the sauce or brush it on right before serving.
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