Scale

6 boneless chicken thighs

salt and pepper

Teriyaki sauce: makes 1 cup

1/4 cup low-sodium soy sauce

1/4 cup water

3 tbsp brown sugar

2 tbsp mirin

2 tbsp sake

2 smashed garlic cloves

1" ginger smashed

2 tbsp cornstarch slurry (1 tbsp cornstarch + 1 tbsp water)

1/4 tsp black pepper

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TERIYAKI SAUCE: In a medium sauce pot, medium heat add all the liquids (sake, soy sauce, mirin, sugar, and sesame oil)
Rinse your ginger thoroughly, and slice it skin on. Add to the pot.
Smash your garlic and add to the pot.
Once it has come to a boil lower it to a nice simmer.
Add the cornstarch slurry, mix, and remove from heat after 8 minutes.
CHICKEN TERIYAKI: Preheat your air fryer to 375 degrees – set the timer for 15 minutes.
While the sauce is simmering, brush some avocado oil on your chicken and lightly salt and pepper your chicken. You could keep your chicken whole or cut it up into bite-size pieces.
Place the chicken on the rack or air fryer basket and air fry for 8 minutes until it develops a nice color.
Add 1/4 cup of the teriyaki sauce and flip the chicken thighs so all sides get a nice color. Feel free to add more sauce if it needs it.
Serve with a bowl or rice, some vegetables or a salad. Enjoy!

* you may use any sweetener you want. I have used honey, white sugar, maple syrup or monk fruit sugar.

*either air fry the chicken whole or cut it up into bite-size pieces.

*put as much sauce as you want in your chicken. Be generous.

*store your leftover teriyaki sauce in an airtight container (mason jar) for up to 3 weeks in the fridge.