Air Fryer Korean BBQ Chicken

Slice about 400g of chicken breast into 1-2 inch cubes.

In a bowl, season the chicken cubes with salt, pepper, garlic powder, onion powder, ginger powder, and onion & herb seasoning. Mix well to combine.

Thread the seasoned chicken onto skewers, using about 100g of chicken per skewer.

Place the chicken skewers in the air fryer basket lined with parchment paper. Air fry at 385°F (196°C) for 12-14 minutes, flipping them halfway through.

In a saucepan, combine teriyaki sauce, sriracha, minced garlic, honey, powdered ginger, water, zero-calorie sweetener, and sesame oil. Bring to a simmer over medium heat.

In a small bowl, mix cornstarch and water to create a slurry. Pour the slurry into the simmering sauce and whisk until the sauce thickens.

Once the chicken is cooked, coat the skewers with the thickened Korean BBQ sauce. Garnish with chopped green onions and sesame seeds before serving.