A delicious and easy recipe for gluten-free teriyaki chicken made in an air fryer, perfect for dinner.
Author:Isabella
Prep Time:30 minutes
Cook Time:15 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Dinner
Method:Air Fryer
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
2 pounds boneless, skinless chicken thighs
1/2 cup gluten-free soy sauce
1/4 cup honey
1/4 cup rice vinegar
2 tablespoons sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon sesame seeds (for garnish)
2 green onions, sliced (for garnish)
Instructions
In a large bowl, combine gluten-free soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk until well blended.
Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
Preheat the air fryer to 380°F (193°C).
Remove the chicken from the marinade and let excess marinade drip off. Reserve the marinade for later.
Place the chicken thighs in the air fryer basket in a single layer. Cook for 12-15 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F (74°C).
While the chicken is cooking, pour the reserved marinade into a small saucepan. In a separate bowl, mix cornstarch and water until smooth, then add to the saucepan. Bring to a simmer over medium heat, stirring constantly until the sauce thickens.
Once the chicken is done, remove it from the air fryer and let it rest for a few minutes. Slice the chicken and drizzle with the thickened teriyaki sauce.
Garnish with sesame seeds and sliced green onions before serving.
Notes
For a spicier kick, add a teaspoon of red pepper flakes to the marinade.
Serve with steamed broccoli and jasmine rice for a complete meal.