Everyone should know how to make this classic

Ingredients

• 4 pieces Chicken Thighs, Bone‑in, Skin‑on (about 200 g each; keep skin intact for crispness)
• 1/4 cup Soy Sauce (low‑sodium preferred)
• 2 tablespoons Rice Vinegar (adds bright acidity)
• 2 cloves Garlic (minced)
• 1/2 teaspoon Red Pepper Flakes (adjust to heat preference)
• 1 teaspoon Sesame Oil (toasted sesame oil for flavor)
• 1/4 teaspoon White Pepper (ground)
• 2 tablespoons Honey (for glaze only; not added to chicken before air‑fry)
• 1 teaspoon Cornstarch (for slurry)
• 1 tablespoon Water (for slurry) (cold)
• 1 cup Jasmine Rice (rinsed before cooking)
• 2 cups Broccoli Florets (blanched until bright green, crisp‑tender)
• 1 large Cucumber (thinly sliced)
• 1 tablespoon Rice Vinegar (for salad) (adds tang to cucumber salad)
• 1 teaspoon Sugar (balances cucumber salad acidity)
• Pinch Salt (to taste for cucumber salad)

Instructions

1. Prepare Chicken and Marinade

   Place the chicken thighs on a cutting board, carefully cut around the bone to separate it while keeping the skin whole. Transfer the meat to a mixing bowl.

   Time: PT5M

2. Make Teriyaki Marinade

   In the same bowl combine soy sauce, rice vinegar, minced garlic, red pepper flakes, sesame oil, and white pepper. Stir to blend.

   Time: PT3M

3. Marinate Chicken

   Add the chicken thighs to the bowl, turning to coat both sides. Reserve about 2 Tbsp of the liquid for the glaze later. Let the chicken sit while you prep the sides.

   Time: PT5M

4. Air‑Fry Chicken (First Side)

   Preheat the air fryer to 380°F. Place the thighs skin‑side down in a single layer. Air‑fry for 12 minutes.

   Time: PT12M

   Temperature: 380°F

5. Air‑Fry Chicken (Second Side)

   Flip the thighs skin‑side up and air‑fry another 12 minutes, or until internal temperature reaches 165°F.

   Time: PT12M

   Temperature: 380°F

6. Prepare Teriyaki Glaze

   While the chicken finishes, pour the reserved marinade into a saucepan, add honey, and bring to a gentle simmer.

   Time: PT3M

   Temperature: Medium heat

7. Thicken Glaze

   Mix cornstarch with cold water to form a slurry. Stir the slurry into the simmering glaze and cook for another 2 minutes until glossy and slightly thick.

   Time: PT2M

   Temperature: Medium heat

8. Brush Glaze onto Chicken

   Remove the chicken from the air fryer and brush both sides generously with the reduced glaze.

   Time: PT2M

9. Cook Jasmine Rice

   Rinse 1 cup jasmine rice until water runs clear. Cook in a rice cooker or pot with 1 ¼ cups water (or per package instructions).

   Time: PT15M

   Temperature: 212°F (boiling)

10. Blanch Broccoli

    Bring a pot of salted water to a boil, add broccoli florets, and cook 2‑3 minutes until bright green. Immediately transfer to ice water to stop cooking, then drain.

    Time: PT5M

    Temperature: 212°F

11. Assemble Cucumber Salad

    In a small bowl combine sliced cucumber, rice vinegar, sugar, and a pinch of salt. Toss and let sit for a minute.

    Time: PT3M

12. Plate and Serve

    Spoon jasmine rice onto plates, arrange chicken thighs on top, drizzle any remaining glaze, and serve with blanched broccoli and cucumber salad on the side.

    Time: PT2M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

45 g

Fat

12 g

Fiber

4 g