Funny and true

In reply to Marc Matsumoto.

Trace amounts of alcohol in the atmosphere, too, such as ethanol. I'd recommend no breathing just to be super safe. Oh, and wear a mask, too....forever.

Hi Cylis, one tablespoon is for steaming the chicken (step 3) the second tablespoon is for the sauce (step 4).

Hi Ramona, I wouldn't recommend it. An air "fryer" cooks by convection (i.e. it circulated hot air around the food). For things that you want crispy (like battered or breaded meat) this works well enough, but with uncoated meat like this you'll end up making the meat tough and chewy. You'll get better results in a regular frying pan, and your chicken will probably be lower in fat as you're going to be able to render out more fat from the skin than you would in an air fryer because it's in direct contact with the metal pan. As for orange chicken, here's my version: https://norecipes.com/orange-chicken-recipe/

Hi Lucy, the chicken won't get seasoned to the center, but the teriyaki sauce has plenty of flavor so you can skip the salt if you like.

Wow Debbie, I'm glad to hear you enjoyed it so much! Thanks for stopping by to let me know!