kate’s air fryer chicken teriyaki

one of my favorite friends loves to cook on his snap story. (he’s a phenomenal cook, by the way.) it has become one of my favorite things to watch him learn to cook. and the other day, he filmed his quick and easy chicken teriyaki.

it looked so good, and chicken teriyaki is easily my favorite asian meal. when i was living in seattle, i used to walk with my friends to this little teriyaki place a couple blocks away, and we used to eat teriyaki bowls. we loved them, we got them often, and i’d almost say they changed my life forever.

annnnnnd then i moved to north dakota. and i can’t find a good teriyaki bowl anywhere. and no. the chicken teriyaki at the chinese buffet isn’t the same. but then rj made his quick and easy recipe, so i did what i could to copy him. and then i adjusted it and made it my own.

so here it is, in all its glory. kate’s air fryer chicken teriyaki.



for the chicken:
2 boneless chicken thighs
arrowroot starch (or cornstarch)
garlic powder

for the sauce:
2 tbsp coconut aminos (or soy sauce)
2 tbsp honey
2 tsp sugar
1 tsp rice vinegar
2 tbsp water
1/2 tbsp grated ginger
1 tbsp chopped garlic
green onions


whisk together coconut aminos, honey, sugar, rice vinegar, water, and grated ginger. the honey might be a little tough to work with so you might wanna warm it up in the microwave, but be sure to take the lid off or it will get all over you when you open it up. yes, i'm speaking from experience. you don't want lumps because of the sugar so let it dissolve. add the chopped garlic and stalks of the green onion and set the sauce aside. 

in a separate bowl, mix a healthy amount of arrowroot starch with salt, pepper, and garlic powder til you think it's gonna taste alright. i used a couple shakes of each but i don't recommend taste testing to find out. you won't know, but i'm sure it helps the chicken taste great. 

take thawed chicken thighs and press it between paper towels to soak up any extra moisture you can. then cut it into cubes. i suggest 1 square inch or so but do whatever ya want, ya feel? put the chicken in the starch mixture and give it a healthy coat. 

place the coated chicken in the air fryer and let it cook for 12-15 minutes at 400 degrees. during this time, you can gather whatever else you are making alongside your chicken. fry some veggies, make some rice, or drink some wine; that's what i did. 

about 3 minutes before the chicken's done, put a little oil or water in the pan over medium heat. (this is because when you take the chicken out, it's gonna be a little white because of the breading.) throw the chicken in the pan when the oil's hot and fry 'er up for 2ish minutes. lower the heat now it's time to add the sauce. throw her in there and let it bubble. (this is called glazing, i think.) 

as the sauce thickens make sure it covers the chicken. after a few minutes, take the chicken out of the sauce and add a couple teaspoons of water to the sauce to deglaze it (make it thinner, basically.) add the chicken back to the deglazed sauce, stir her up, and pour over rice or veggies or just on a plate. add some chopped green onion on top because presentation is everything and voila. 

the biggest ever thanks to my buddy ronaldo (i know that’s not his name but he told me it was and i’m goin with it) for being the master chef and letting me ruin his recipe. all rights and credit goes to him for being a genius and me for being a bad bitch. much love to my sasha sloan loving homie. xoxoxo

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