Ingredients
- 4-6 boneless chicken thighs, skin-on preferred
- 2 tablespoon light soy sauce
- 1 tablespoon mirin
Hawaiian Teriyaki Sauce
- ¼ cup light soy sauce
- 2 tablespoon mirin
- 2 tablespoon brown sugar
- 2 tablespoon pineapple juice
- 1 small knob of ginger, grated (optional)
Instructions
Marinating the Chicken
- Place the chicken thighs in a bowl for marinating.
- Add soy sauce and mirin and mix well until the chicken is well coated in marinade. Allow it to marinate overnight.
Making Hawaiian Teriyaki Sauce
- Combine the Hawaiian Teriyaki Sauce ingredients in a saucepan and simmer for 5-10 minutes until it reduces by about half. It'll slightly thicken in the process. Set aside.
Air Frying the Chicken
- Place the chicken thighs skin side up in a single layer in the air fryer. Air fry at 350°F for 10 minutes.
- Flip the chicken over and air fry with the skin side down for another 5 minutes or until the internal temperature of the thickest part reads 165°F.
- Brush a generous amount of teriyaki sauce on the bottom side of the chicken thighs. Flip the chicken over and baste the skin side as well.
- Air fry with the skin side up at 325°F for 3-5 minutes until the sauce begins to thicken and form a coating. Keep a close eye on it and be careful not to let the sauce burn. Pull out the chicken thighs as soon as the sauce is thick and sticky.
- Allow it to rest for 5-10 minutes before slicing. Serve with steamed rice.
Did you make this recipe?Tag @theseasonedwok or #theseasonedwok so we can enjoy your creations too!
