Crispy Teriyaki Chicken

Pat chicken dry. Season with salt, pepper, grated garlic, grated ginger, and onion powder. Toss with cornstarch (and baking powder if using) until lightly coated.

Preheat air fryer to 400°F. Spray basket lightly with oil. Arrange chicken in a single layer and spray tops lightly.

Air fry 10–12 minutes, shaking halfway, until golden and crispy.

While chicken cooks, add all sauce ingredients (except slurry) to a small saucepan.

Bring to a gentle simmer. Stir in slurry and cook 1–3 minutes until glossy and thick.

Toss crispy chicken in sauce right before serving or drizzle on top to keep it crunchy.