Air Fryer Teriyaki Chicken is a quick, flavorful dish where tender chicken is coated in a glossy, savory-sweet teriyaki glaze and cooked in the air fryer for a crisp-tender finish – it’s perfect for busy weeknights and meal prep.
Air Fryer Teriyaki Chicken transforms pantry staples like soy sauce, honey, garlic, and ginger into a sticky sauce that clings to juicy chicken pieces for an addictive bite. Air Fryer Teriyaki Chicken is fast to make and scales easily, whether you use chicken breast, thighs, or boneless skinless chicken cuts for a crispy exterior and tender center.
If you love easy weeknight dinners, this recipe delivers big flavor with minimal fuss and pairs beautifully with rice and steamed greens. For a creamy comfort pairing try this Amazing Chicken Pot Pie Soup for a cozy dinner night.
Table of Contents
Why This Recipe Works
This Air Fryer Teriyaki Chicken recipe hits the balance of sweet, salty, and umami while using the air fryer to concentrate flavors and produce a slightly charred glaze without deep frying.
The air fryer’s circulating hot air caramelizes the teriyaki glaze so you get crisp edges and tender meat – especially important if you opt for boneless skinless chicken thighs, which stay juicier than breasts.
The marinade both seasons and tenderizes the chicken, and a final brush of extra sauce during the last few minutes of cooking ensures a glossy, restaurant-style finish.
Top competitor search phrases like easy air fryer recipes, homemade teriyaki sauce, crispy air fryer chicken, teriyaki chicken thigh, and quick weeknight dinner are naturally covered here – so you’ll get a recipe that ranks for what home cooks search for most.
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs or breasts – trimmed
- 1/3 cup soy sauce (or low-sodium)
- 1/4 cup mirin (or 2 tbsp rice vinegar + 2 tbsp water)
- 3 tablespoons honey
- 2 tablespoons brown sugar, packed
- 2 tablespoons sesame oil
- 3 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 tablespoon toasted sesame seeds – optional garnish
- 2 green onions, thinly sliced – optional garnish
- Cooking spray or 1 teaspoon neutral oil for the air fryer basket
Equipment
- Air fryer (capacity 3-6 quarts works well)
- Medium bowl for marinade
- Small saucepan or microwave-safe bowl for thickening sauce
- Tongs
- Instant-read thermometer (recommended)
- Wire rack optional for draining
Pro tip – if your air fryer basket is small, cook in a single layer in two batches. For a side idea that complements the teriyaki glaze, try serving with this Baked Boneless Skinless Chicken Thighs recipe another night.
Preparation – Marinate and Preheat (Quick – not counted as Step 1)
- Marinate – Combine soy sauce, mirin, honey, brown sugar, sesame oil, garlic, and ginger in a bowl. Add chicken and toss to coat. Marinate at least 30 minutes – up to 4 hours in the fridge for more flavor.
- Preheat – Preheat the air fryer to 380°F for 5 minutes.
Step 1 – Dry and Arrange
- Pat Dry – Remove chicken from the marinade and pat lightly with paper towels to remove excess liquid – this promotes better browning.
- Reserve Sauce – Pour remaining marinade into a small saucepan – you’ll cook it down into a glaze.
Step 2 – Air Fry First Side
- Spray Basket – Lightly spray the air fryer basket with cooking spray or brush with oil.
- Arrange – Place chicken pieces in a single layer, leaving space between pieces.
- Cook – Air fry at 380°F for 7 minutes. No need to flip if pieces are small, but if using larger thighs, rotate halfway through this interval for even color.
Step 3 – Flip and Continue Cooking
- Flip – Using tongs, flip each piece.
- Cook – Air fry at 380°F for another 5-7 minutes – until internal temperature reaches 165°F for breasts or 175°F for thighs.
Step 4 – Reduce the Marinade to a Glaze
- Heat – While chicken cooks, heat reserved marinade in a small saucepan over medium heat.
- Thicken – Mix cornstarch with 2 tablespoons cold water to make a slurry. Stir slurry into simmering marinade until glossy and thickened – about 1-2 minutes.
- Cool Slightly – Remove from heat and let cool briefly; it will thicken a bit more as it cools.
Step 5 – Brush for Finish
- Brush – When chicken reaches target temperature, brush both sides generously with the glaze.
- Final Crisp – Return to the air fryer and cook at 400°F for 2-3 minutes to set the glaze and get a bit more caramelization.
Step 6 – Rest and Slice
- Rest – Let chicken rest 5 minutes on a cutting board – this keeps juices locked in.
- Slice – Slice into strips or bite-sized pieces against the grain for best texture.
Step 7 – Garnish and Serve
- Garnish – Sprinkle toasted sesame seeds and sliced green onions over the chicken.
- Serve – Serve immediately with steamed rice, sautéed bok choy, or roasted broccoli.
Tips, Troubleshooting, and Personal Notes
- Use thighs for the juiciest result – breasts work well if not overcooked. If you’ve tried other air fryer teriyaki chicken recipes, you’ll notice the carrot of mirin here adds depth – if you’re out of mirin, a mix of rice vinegar and water keeps brightness.
- If the glaze gets too thick after cooling, whisk in 1 teaspoon warm water to loosen it.
- For sticky hands-free serving, remove chicken right after glazing and give a quick 2-minute re-crisp in the air fryer – this creates a lacquered surface.
- Troubleshooting – if your chicken is dry, check your air fryer model’s power: some run hot and require reducing cook time by 1-2 minutes. Use an instant-read thermometer to be precise.
- Regional twist – add a splash of pineapple juice to the marinade for a Hawaiian-style sweetness and a tropical echo.
- Personal anecdote – I first made this on a rainy Tuesday when takeout felt like too much effort; the easy glaze and quick cook time turned it into an instant family favorite.
Serving Suggestions
- Serve over jasmine rice or sticky rice with steamed broccoli and a drizzle of extra glaze.
- For a bowl, layer rice, shredded cabbage, carrots, and sliced cucumbers then top with sliced Air Fryer Teriyaki Chicken and a sprinkle of sesame seeds.
- Try a lettuce-wrap version with butter lettuce and pickled carrots for a lighter option.
Storage and Reheating
- Refrigerate leftover chicken in an airtight container for up to 4 days.
- To reheat, place chicken in a 350°F air fryer for 3-4 minutes or microwave covered for 60-90 seconds until warmed through. Re-glaze if needed with a quick warm-up of reserved sauce.
Nutrition (per serving, approximate)
- Calories: 360
- Protein: 34g
- Carbs: 18g
- Fat: 14g
- Sodium: varies with soy sauce choice
Food Safety
- Always cook chicken to safe internal temperatures – 165°F for breasts, 175°F for thighs.
- Discard marinade used on raw chicken unless you cook it into a glaze as instructed.
- Store leftovers in airtight containers and refrigerate within two hours of cooking.
FAQs
- Can I make the sauce ahead of time? Yes – make the glaze up to 3 days ahead and refrigerate. Rewarm gently before using.
- Can I use frozen chicken? Thaw completely first for even cooking in the air fryer.
- Is cornstarch necessary? It helps the sauce stick and thicken – you can simmer the sauce longer without it, but results differ.
- How do I make it gluten free? Use tamari or a gluten-free soy sauce substitute.
Conclusion
Air Fryer Teriyaki Chicken wins as a weeknight hero because it’s fast, flexible, and delivers bold flavor with minimal cleanup – you get tender meat, a glossy teriyaki glaze, and crunchy edges in under an hour. The biggest benefits are time savings and the ability to scale the recipe for meal prep or guests without losing texture or flavor.
If you make this, please leave a comment and a star rating below to let others know how it turned out – what variations did you try? Share this recipe on Pinterest or Facebook so friends can enjoy it too. For another great take on the classic, check out this detailed version at Air Fryer Teriyaki Chicken.
Air Fryer Teriyaki Chicken
Ingredients
Method
- Marinate the chicken: Combine soy sauce, mirin, honey, brown sugar, sesame oil, garlic, and ginger in a bowl. Add chicken and toss to coat. Marinate at least 30 minutes – up to 4 hours in the fridge for more flavor.
- Preheat the air fryer to 380°F for 5 minutes.
- Dry the chicken by patting it lightly with paper towels.
- Reserve the remaining marinade in a small saucepan.
- Lightly spray the air fryer basket with cooking spray or brush with oil.
- Arrange chicken in a single layer and air fry at 380°F for 7 minutes.
- If using larger thighs, rotate halfway through for even cooking.
- Flip the chicken and air fry for another 5-7 minutes until it reaches the safe internal temperature.
- While the chicken cooks, heat reserved marinade in a saucepan over medium heat.
- Mix cornstarch with cold water to make a slurry and stir into simmering marinade until thickened, about 1-2 minutes.
- When chicken is done, brush both sides generously with the glaze and air fry at 400°F for 2-3 minutes.
- Let chicken rest for 5 minutes, then slice against the grain.
- Garnish with sesame seeds and sliced green onions before serving.
