Air Fryer Teriyaki Chicken

My air fryer teriyaki chicken recipe features juicy chicken thighs with a perfectly sticky homemade teriyaki glaze. It’s fast, flavorful, and even better than takeout.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 15

Resting time 10

Total Time 20

Servings servings

Calories 314kcal

Author Arman Liew

Ingredients

4 boneless skin-on chicken thighs
2 tablespoons soy sauce
1 1/2 tablespoons mirin
1 tablespoon sake or sherry or chicken broth with a drop of vinegar
1 tablespoon honey
1 1/2 tablespoons brown sugar
2 cloves garlic minced
1/2 tablespoon ginger grated
1 teaspoon cornstarch
1 teaspoon sesame oil

Instructions

In a small saucepan, combine the soy sauce, mirin, sake, honey, brown sugar, garlic, and ginger. Whisk in the cornstarch until dissolved. Place over medium heat and bring to a gentle simmer, stirring constantly, for 4 minutes. Remove from the heat and stir in the sesame oil. Let it cool slightly.
Place the chicken thighs in a deep bowl and pour half the marinade over them, and mix until each thigh is fully coated. Let it sit for 10 minutes or up to 2 hours. Do not marinate for longer than that.
Remove the chicken from the marinade and shake off any excess. Place skin-side up in a single layer in the air fryer basket. Air fry at 350°F for 10 minutes. Flip the chicken and cook for 2 minutes.
Flip back the chicken to skin-side up. Brush with the remaining marinade and air fry for another 2-3 minutes, or until the internal temperature reaches 175-185°F.
Remove the chicken from the air fryer basket and let it rest for 5 minutes before serving.

Notes

To store: Let the chicken cool completely, then refrigerate in an airtight container for up to 4 days.

To freeze: Transfer the cooled chicken to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

To reheat: Reheat the chicken back in the air fryer at 350°F for 3 to 4 minutes, or microwave until warmed through.

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