👩🍳 Instructions
1
Pat chicken dry and cut into even pieces. Toss with 1 tbsp tamari, rice vinegar, sesame oil, and black pepper. Marinate briefly 10-20 minutes or refrigerate up to 24 hours.
2
Combine sauce ingredients (1/3 cup tamari, honey, mirin, garlic, ginger, sesame oil, 1 tbsp water) in a small saucepan. Heat gently to bloom flavors if desired.
3
Preheat air fryer to 400°F (200°C). Arrange chicken in a single layer in the basket without overcrowding.
4
Air fry for 7-9 minutes, flip pieces, then cook an additional 5-6 minutes until internal temp is 165°F (74°C) for breasts or 170°F (77°C) for thighs.
5
While chicken cooks, mix cornstarch (or arrowroot) with 1 tbsp cold water to make a slurry. Bring sauce to a simmer, stir in the slurry off heat and whisk until glossy and slightly thickened.
6
Toss hot chicken with the glaze or brush glaze over each piece. Return to the air fryer for 30-60 seconds at 400°F if you want the glaze to set. Garnish with toasted sesame seeds and scallions.
7
Serve over rice, cauliflower rice, or alongside steamed greens.
