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Air Fryer Teriyaki Chicken

A quick, flavorful dish featuring tender chicken coated in a savory-sweet teriyaki glaze, cooked in the air fryer for a crisp-tender finish. Perfect for busy weeknights and meal prep.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 360
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1.5 pounds boneless skinless chicken thighs or breasts, trimmed Thighs are recommended for juiciness.
  • 1/3 cup soy sauce Low-sodium can be used.
  • 1/4 cup mirin Alternatively, use 2 tbsp rice vinegar + 2 tbsp water.
  • 3 tablespoons honey
  • 2 tablespoons brown sugar, packed
  • 2 tablespoons sesame oil
  • 3 cloves garlic, 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.
  • 1 teaspoon neutral oil For coating the air fryer basket.

Method
 

Preparation
  1. 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.
  2. Preheat the air fryer to 380°F for 5 minutes.
Cooking
  1. Dry the chicken by patting it lightly with paper towels.
  2. Reserve the remaining marinade in a small saucepan.
  3. Lightly spray the air fryer basket with cooking spray or brush with oil.
  4. Arrange chicken in a single layer and air fry at 380°F for 7 minutes.
  5. If using larger thighs, rotate halfway through for even cooking.
  6. Flip the chicken and air fry for another 5-7 minutes until it reaches the safe internal temperature.
  7. While the chicken cooks, heat reserved marinade in a saucepan over medium heat.
  8. Mix cornstarch with cold water to make a slurry and stir into simmering marinade until thickened, about 1-2 minutes.
  9. When chicken is done, brush both sides generously with the glaze and air fry at 400°F for 2-3 minutes.
  10. Let chicken rest for 5 minutes, then slice against the grain.
  11. Garnish with sesame seeds and sliced green onions before serving.

Notes

Use thighs for juiciness, and consider a mix of rice vinegar and water as a mirin substitute. Refrigerate leftovers for up to 4 days. Reheat in the air fryer or microwave.