Teriyaki Chicken

In a bowl, mix 3 tbsp soy sauce, 2 tbsp honey (or brown sugar), 1½ tbsp mirin (or 1½ tbsp rice vinegar + extra ½ tbsp honey), 1 tbsp oil, 2 cloves garlic (minced), and 1 tsp grated ginger (optiona

Add 500 g chicken breast mini fillets to the bowl and toss well until fully coated

Leave to marinate for 15–30 minutes if you have time (even 10 minutes is fine).

Air fry at 180°C for 10–12 minutes, turning halfway through, until cooked through and lightly caramelised

5. (Optional but recommended glaze) While the chicken cooks, pour any leftover marinade into a small pan, add 1 tsp cornstarch mixed with 1 tbsp water, and simmer for 1–2 minutes until thick and glossy. Brush over the cooked chicken before serving.