This chicken is moist, crispy, sweet and sour. It comes together in around 30 minutes, and is a total crowd pleaser.
This is a great weeknight dinner that everyone will love. Serve with broccoli or other roasted veg and rice, and pour any extra teriyaki on top - its liquid gold!
Servings: 4
Ingredients:
1 cup soy sauce
3/4 cup mirin
2/3 cup sake
1/3 cup coconut sugar (cane or maple sugar also works great)
2 pounds or about 6 drumsticks (can also use breast or any chicken)
Instructions:
Place a skillet on the stove and pour in the soy sauce, mirin, sake and coconut sugar. Turn on to medium high heat, and heat for 5 minutes or until the sugar dissolves and sauce begins to thicken slightly.
Turn off the heat and pour the liquid into a glass jar or tupperware. There will likely be a lot of extras, so you can save the rest in the fridge to use for later.
Pat your chicken dry and place on the air fryer baking sheet. Drizzle with olive oil and air fry on 425F for 18-20 minutes, until crispy and cooked through.
If you don't have an air fryer, you can always cook the chicken in the oven on the convection setting at 425F for 20-22 minutes.
Once the chicken is done, add about 1/3 cup of the teriyaki sauce to your skillet and heat on medium. Once the sauce begins to thicken further, toss in your chicken and stir until coated nicely with a thick layer of sauce. You can always add more or less teriyaki depending on how you like it.
Serve immediately with rice and veggies, and top with a little extra teriyaki. The chicken will last in the fridge for at least 4 days, and the remaining teriyaki sauce will last for weeks, and its a great staple to have on hand.
Love this recipe!!!