AIR FRYER TERIYAKI CHICKEN THIGHS (CRISPY)

Air Fryer Teriyaki Chicken Thighs (Crispy) image

Provided by @MakeItYours

Number Of Ingredients 12

4 large bone-in skin on chicken thighs (about 2 pounds*)
2 teaspoons toasted sesame seed oil*
5 cloves garlic (pressed)
1 teaspoon ginger paste
1/4 cup soy sauce
2 Tablespoons rice vinegar
1 Tablespoon honey
3 Tablespoons brown sugar
1 teaspoon onion powder
1 teaspoon chili garlic sauce*
1/3 cup water
1 Tablespoons cornstarch

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.