Air Fryer Asian Chicken Thighs

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and lower in sodium.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup is a natural sweetener with a similar flavor profile.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat option.

chicken thighs

🥗Healthier: chicken breasts

💰Cheaper: bone-in chicken thighs

Chicken breasts are leaner, while bone-in thighs can be more economical.

Make the marinade in a four-quart measuring bowl using about a quarter to three-quarters of a cup of Kikkoman teriyaki sauce.

Add about two teaspoons of Asian chili paste and whisk together.

Add the equivalent of two big cloves of pureed garlic.

Add a heaping tablespoon of cornstarch to the marinade.

Pour about half of the marinade over skinless boneless chicken thighs and let soak for about five minutes.

Preheat the Ninja air fryer for about three minutes at 400°F (200°C).

Flip the chicken thighs over to coat both sides with the marinade.

Place the chicken thighs skin side up in the air fryer basket, which fits four thighs.

Cook the chicken for 14 minutes, flipping them over at the 7-minute mark.

Chop scallions for garnish while the chicken cooks.

Microwave brown rice for four minutes as a base for the chicken.

After 7 minutes, flip the chicken thighs using clean tongs and continue cooking for another 7 minutes.

Check the chicken's internal temperature with an instant-read thermometer; it should be at least 165°F (75°C).

Microwave the remaining marinade covered with plastic wrap for about 90 seconds to thicken it.

Whisk the thickened marinade and microwave for an additional 30 seconds if needed.

Plate the chicken and drizzle the thickened marinade over it.

Sprinkle sesame seeds and scallions on top of the chicken and rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens