Air Fryer Asian-Glazed Chicken Thighs
These crispy, juicy, sweet-and-spicy chicken thighs cook in just 12-14 minutes in an air fryer. I like to garnish the thighs with sesame seeds and green onion, and then serve them on a bed of brown rice.
- 4 chicken thighs skinless, boneless
- 3/4 cup teriyaki sauce Kikkoman sells a gluten-free version
- 2 cloves garlic, finely minced or, use 2 teaspoons garlic puree (paste)
- 1 tablespoon Sambal Olek or to taste
- 1 heaping tablespoon cornstarch
- Garnish for the chicken: sesame seeds and finely-chopped green onion
- For serving: brown rice
Put the chicken thighs in a pie plate. In a microwave-safe bowl (or a quart-size glass measure), whisk together the teriyaki sauce, garlic, Sambal Olek, and the cornstarch. Pour half of the teriyaki mixture over the thighs, and then flip them to coat the other side. Let marinate while the air-fryer preheats for 3 minutes at 400°F.
Arrange the thighs in a single layer in the air fryer chamber. (Discard the marinade that remains in the pie plate.) Cook the thighs for 7 minutes, then flip and continue to cook until the thighs achieve 165°F when tested with an instant read thermometer -- 5 to 7 minutes.
While the thighs are cooking, cover the remaining teriyaki glaze with plastic wrap, and microwave on "high" until boiling -- 60-90 seconds. Remove the cover and whisk briskly to smooth out any clumped bits of cornstarch. Cover again, and heat for 30 seconds. The glaze will be very thick.
Spoon the glaze over the chicken thighs, and garnish with the sesame seeds and green onion. Serve hot on a bed of brown rice.
Calories: 190kcal | Carbohydrates: 10g | Protein: 25g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 107mg | Sodium: 2171mg | Potassium: 413mg | Sugar: 8g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 2mg