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Samantha Denton

Crispy Teriyaki Chicken

Better than takeout and made in under 20 minutes.

Ingredients

  • 1 lb boneless, skinless chicken thighs, cut into bite size pieces
  • Salt & black pepper (to taste)
  • 1 clove garlic, finely grated
  • 1 tsp fresh grated ginger
  • Onion powder
  • 2 Tbsp cornstarch
  • 1/2 tsp baking powder (optional for extra crunch)
  • Oil spray

Method

  1. 1

    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.

  2. 2

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

  3. 3

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

  4. 4

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

  5. 5

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

  6. 6

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