👩🍳 Instructions
1
In a small bowl, whisk together soy sauce, mirin, rice vinegar, brown sugar, ginger, and garlic. Set aside.
2
In a tiny separate bowl, whisk cornstarch with 2 tablespoons cold water until smooth to create a slurry. Set aside.
3
Pat chicken pieces very dry with paper towels. Toss chicken with olive oil and black pepper in a medium bowl.
4
Preheat your air fryer to 400°F (200°C) for 3-5 minutes.
5
Arrange chicken in a single layer in the air fryer basket, cooking in batches if necessary to avoid overcrowding. Cook for 8-10 minutes, flipping halfway through, until golden brown and cooked to an internal temperature of 165°F (74°C).
6
While chicken cooks, pour the sauce mixture into a small saucepan over medium heat. Bring to a gentle simmer, stirring occasionally.
7
Once simmering, re-whisk the cornstarch slurry and slowly pour it into the sauce, whisking constantly. Cook for 1-2 minutes until the sauce thickens and becomes glossy. Remove from heat.
8
Transfer all cooked chicken to a large bowl. Pour the thickened teriyaki sauce over the chicken and toss until every piece is evenly coated and glistening. Serve immediately.
