Start by trimming any excess fat from the chicken thighs or chicken breasts. Chicken thighs will give you a juicier result, but chicken breasts are great if you prefer a leaner option.

Pat the chicken dry using paper towels—this helps the air fryer work its magic, ensuring the chicken crisps up nicely.

In a bowl, mix together the following ingredients:

Soy sauce

Honey

Minced garlic

Grated fresh ginger

Cornstarch (this will help thicken the sauce for that glossy, sticky texture)

Stir well until all the ingredients are fully combined. The sauce should be smooth and ready to coat the chicken.

Pour the homemade teriyaki sauce over the chicken and toss it around to ensure each piece is covered evenly.

Allow the chicken to marinate for at least 10-15 minutes, but if you have time, feel free to let it marinate for up to 1 hour for deeper flavor absorption.

Preheat your air fryer to 375°F (190°C) for about 5 minutes. This helps the chicken cook evenly and ensures that crispy outer layer.

Once preheated, arrange the chicken pieces in a single layer in the air fryer basket. Try not to overcrowd the basket, as this can prevent the chicken from crisping properly.

Cook the chicken for 12-15 minutes, flipping the pieces halfway through the cooking time for even crispiness. The chicken is done when it’s golden brown on the outside and cooked through on the inside.

Once the chicken is cooked, drizzle any remaining teriyaki sauce over the top for added flavor.

Garnish with sesame seeds and chopped green onions for a pop of color and freshness.