Step 1

In a medium saucepan combine soy sauce, brown sugar, rice wine vinegar, maple syrup, garlic and ginger. Combine ingredients and cook over medium low heat at a simmer for about 5 minutes. Stir occasionally to avoid burning.

Step 2

After 5 minutes, in a small bowl, combine water and cornstarch until it forms a slurry. Whisk the slurry into the sauce and allow to come back to a simmer and thicken, this should take about 1-2 minutes. The sauce will be visibly thicker. Remove from the heat and set aside.

Step 3

Preheat the air fryer to 400 F.

Step 4

While preheating, toss chicken thighs with about half of the teriyaki sauce. Save the other half of the teriyaki sauce in the pan for after the chicken is cooked. Make sure chicken thighs are well coated.

Step 5

Place chicken thighs in a single layer and cook for 6 minutes. If all the chicken doesn’t fit in a single layer, cook in batches.

Step 6

Flip chicken over and cook for another 5-6 minutes until chicken is at least 175 F internally.

Step 7

Remove chicken from the air fryer and allow it to rest for 5 minutes. Cut into bite size pieces and toss in remaining sauce.

Step 8

Garnish with sesame seeds and serve with vegetables and rice.