Air Fryer Teriyaki Chicken is a flavorful and convenient meal built around tender chicken thighs, a sweet-savory Japanese-inspired marinade, and a glossy teriyaki glaze. The air fryer gives the chicken beautifully browned edges while helping the meat remain juicy inside. The finished chicken has a rich combination of salty shoyu, sweet mirin and sugar, aromatic ginger, fresh garlic, and a lightly caramelized coating.
Ingredients
- 1½ pounds boneless skinless chicken thighs, cut into bite-sized pieces
- ½ cup shoyu (Japanese soy sauce)
- ¼ cup mirin
- ¼ cup sake
- 3 tablespoons sugar
- 1 tablespoon fresh ginger, sliced
- 4 cloves garlic, peeled and minced
- 1 tablespoon cornstarch
- 2 tablespoons water
- Non-stick cooking spray
- Sesame seeds (optional)
- Green onions (optional)
- Red pepper flakes (optional)
- Honey (optional)
- Pineapple chunks (optional)
- Bell peppers (optional)
- Broccoli florets (optional)
- Mushrooms (optional)
- Carrots (optional)
- Sesame oil (optional)
- Chili garlic sauce (optional)
- Rice vinegar (optional)
Instructions
- In a medium mixing bowl, combine the shoyu, mirin, sake, sugar, sliced ginger, and minced garlic. Whisk the ingredients until the sugar has dissolved and the marinade is evenly blended.
- Before adding the chicken, remove approximately ¼ to ½ cup of the sauce and place it in a separate clean container. Keep this portion refrigerated until it is ready to be turned into the glaze.
- Add the bite-sized chicken pieces to the remaining marinade. Stir until the chicken is evenly coated. Cover the bowl and refrigerate for at least 2 hours. For deeper flavor, marinate overnight.
- To prepare the glaze, pour the reserved sauce into a small saucepan. Mix 1 tablespoon cornstarch with 2 tablespoons water in a separate bowl until completely smooth.
- Heat the reserved sauce over medium heat and gradually add the cornstarch slurry while stirring. Continue stirring until the sauce thickens and becomes glossy enough to coat the back of a spoon. Remove the glaze from the heat and set it aside.
- Preheat the air fryer to 380°F (193°C). Lightly coat the air fryer basket with non-stick cooking spray.
- Remove the chicken from the marinade, allowing excess marinade to drip away. Arrange the chicken pieces in a single layer in the basket. Do not overcrowd.
- Air fry for approximately 6 minutes.
- Carefully turn the chicken pieces. Brush the prepared teriyaki glaze generously over the chicken.
- Continue air frying for another 5 to 6 minutes, or until the chicken reaches an internal temperature of at least 165°F (74°C). Check the largest pieces to ensure they are fully cooked.
- Remove the chicken from the air fryer and let it rest for 2 to 3 minutes.
- Garnish with sesame seeds or finely sliced green onions if desired. Serve hot over steamed white rice or alongside vegetables.
Notes
Reserve the sauce before adding raw chicken so the finishing glaze remains separate from raw poultry. Keep the chicken refrigerated while marinating. Boneless skinless chicken thighs are particularly suitable because they tend to remain juicy. Chicken breast can be substituted but should be monitored carefully because it can dry out more easily. Do not overcrowd the air fryer basket. Cook in batches when necessary. Shake or turn the chicken halfway through cooking for more even browning. Add the glaze during the second cooking stage rather than at the beginning. Sugar can burn at high temperatures, so monitor the glazed chicken closely. Make sure the cornstarch is fully dissolved in water before adding it to the sauce. The glaze should become glossy and thick enough to cling to the chicken. Use a food thermometer to confirm that the chicken reaches 165°F (74°C). Allow cooked chicken to rest briefly before serving. Sesame seeds and green onions provide an attractive finishing touch. Serve over steamed white rice for a simple traditional-style meal. Add vegetables such as broccoli, carrots, mushrooms, or bell peppers for additional variety. Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze cooled leftovers for up to 3 months. Thaw frozen chicken in the refrigerator before reheating.
