My favorite thing at a Chinese restaurant has got to be chicken teriyaki – or chicken-on-a-stick! The best part is making this Air Fryer Chicken Teriyaki in the air fryer is healthier and so delicious! There’s no oil and less mess
INGREDIENTS
1.5 lb boneless, skinless chicken thighs
1/4 cup sugar
2 tbsp pineapple juice
1 tbsp white wine or sherry wine
1/4 tsp cumin
1/4 tsp coriander
1/4 tsp garlic powder
2 tsp soy sauce
1/2 tsp Chinese Five Spice Powder
1/4 tsp salt
1/8 tsp white pepper
2 tsp hoisin sauce
1 tsp sesame oil
3 tbsp Bull Head BBQ Sauce or Korean BBQ wing sauce
1-2 tbsp Beet Juice/Red Food coloring optional
INSTRUCTIONS
Lay out boneless skinless thighs on cutting board and cut them in half lengthwise and place in ziplock bag.
1.5 lb boneless, skinless chicken thighs
Mix remaining ingredients in bag with chicken and mush the marinade all around the thighs to mix ingredients together.
1/4 cup sugar,2 tbsp pineapple juice,1 tbsp white wine,1/4 tsp cumin,1/4 tsp coriander,1/4 tsp garlic powder,2 tsp soy sauce,1/2 tsp Chinese Five Spice Powder,1/4 tsp salt,1/8 tsp white pepper,2 tsp hoisin sauce,1 tsp sesame oil,3 tbsp Bull Head BBQ Sauce,1-2 tbsp Beet Juice/Red Food coloring
Marinate in fridge overnight
Using 6 inch wood skewers – skewer the chicken thigh pieces and set in air fryer.
Air fry at 350 for 10 min – flip – air fry 10 min more
NOTES
BBQ Sauce – I found a Korean BBQ sauce at local grocery and it was only $2-3. If you want to be super authentic – try the Bull Head BBQ.
Beet juice or red food coloring – this is completely optional and is SOLELY to give it the pink/red color. I added a few drops of red food coloring at the end of the marinade.
