Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 tbsp neutral oil (avocado or vegetable oil)
  • 1 tsp garlic powder
  • 1/2 tsp ground ginger
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup water
  • 1/4 cup brown sugar, packed
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tsp cornstarch mixed with 1 tsp water

Instructions:

  1. Pat the chicken thighs dry with paper towels. In a large bowl, toss the thighs with neutral oil, garlic powder, ground ginger, salt, and pepper until evenly coated.
  2. Arrange the chicken in a single layer in the air fryer basket. Cook at 380°F (193°C) for 12 minutes, flipping the pieces halfway through to ensure even browning.
  3. While chicken cooks, combine soy sauce, water, brown sugar, vinegar, sesame oil, minced garlic, and grated ginger in a small saucepan over medium heat. Bring to a simmer, then whisk in the cornstarch slurry. Cook for 1–2 minutes until thickened and glossy.
  4. Brush both sides of the chicken generously with the prepared teriyaki glaze. Increase air fryer temperature to 400°F (204°C) and cook for an additional 4–6 minutes until the internal temperature reaches 165°F (74°C) and the glaze is tacky.