Description
Sweet, sticky, and slightly charred, Air Fryer Teriyaki Chicken delivers restaurant-style glaze in under 30 minutes. This recipe is perfect for weeknights with its quick marinade and air-fry method, ensuring juicy chicken every time.
Ingredients
Scale
- 680 g (1.5 lb) boneless skinless chicken thighs, trimmed
- 60 ml (1/4 cup) low-sodium soy sauce
- 60 ml (1/4 cup) mirin
- 30 g (2 tbsp) honey or packed brown sugar
- 15 ml (1 tbsp) rice vinegar
- 15 g (1 tbsp) grated fresh ginger
- 2 cloves garlic, minced
- 5 ml (1 tsp) sesame oil
- 8 g (1 tbsp) cornstarch
- 30 ml (2 tbsp) cold water
- Optional: 1 tsp toasted sesame seeds and sliced green onion for garnish
Instructions
- Trim and score the chicken.
- Make the marinade by whisking soy sauce, mirin, honey, rice vinegar, ginger, garlic, and sesame oil in a bowl.
- Marinate the chicken in a zip-top bag with half the marinade for 15 minutes to 2 hours.
- Preheat the air fryer to 200°C (400°F) for 3–5 minutes.
- Air-fry the chicken for 10–12 minutes, flipping halfway through.
- Make the glaze by simmering the reserved marinade and whisking in the cornstarch slurry until thickened.
- Toss the chicken in the glaze or brush it on, and let rest before slicing.
Notes
Pat chicken dry before air-frying for better browning. Store cooked chicken in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Asian
Nutrition
- Serving Size: 170 g
- Calories: 360
- Sugar: 12 g
- Sodium: 920 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0 g
- Protein: 40 g
- Cholesterol: 120 mg