Air Fryer Teriyaki Chicken

A quick and flavorful air fryer teriyaki chicken that combines sweetness and saltiness with a glossy glaze, perfect for weeknight dinners.

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Combine 120 ml (½ cup) soy sauce, 60 ml (¼ cup) mirin, 50 g (¼ cup) brown sugar, 15 ml (1 tbsp) sesame oil, 3 cloves minced garlic, and 1 tbsp grated ginger in a bowl. Reserve 60 ml (¼ cup) for glazing later.
Add chicken to the remaining marinade and toss to coat. Marinate for 30 minutes at room temperature or up to 4 hours in the fridge.
Remove chicken from marinade and pat dry with paper towels. Lightly spray or brush with 10 ml (2 tsp) oil and optionally sprinkle with ½ tsp black pepper.
Preheat the air fryer to 200°C (390°F) for 3 minutes. Place chicken in the basket and cook for 9 minutes, flip, then cook for another 6–9 minutes until an instant-read thermometer shows 74°C (165°F).
Heat reserved marinade in a small saucepan until it simmers, then whisk in the cornstarch slurry and simmer for 1 minute until thickened. Brush glaze onto chicken immediately after cooking.
Let glazed chicken rest for 3 minutes, then slice and garnish with sesame seeds and green onion. Serve hot.

For deeper flavor, marinate up to 4 hours. Ensure chicken is dry before cooking for optimal crispiness.