Description
This air fryer teriyaki chicken delivers crisp skin and a juicy interior in about 30 minutes, glazed with a homemade teriyaki sauce.
Ingredients
Scale
- 900 g (2 lb) boneless, skin-on chicken thighs
- 80 ml (1/3 cup) low-sodium soy sauce
- 60 ml (1/4 cup) mirin or dry sherry
- 50 g (1/4 cup) packed brown sugar
- 2 tsp (10 g) grated ginger
- 2 cloves garlic, minced
- 1 tsp cornstarch mixed with 30 ml (2 tbsp) water
- 1 tsp (5 ml) toasted sesame oil
- 1 tbsp toasted sesame seeds
- Optional: 1 tsp chili paste, 1 tbsp rice vinegar
Instructions
- Pat the chicken dry and trim excess fat. Combine soy sauce, mirin, brown sugar, ginger, and garlic; pour over chicken and marinate for 30 minutes.
- Pour the remaining marinade into a saucepan and bring to a simmer. Whisk in cornstarch slurry and simmer until glossy.
- Preheat the air fryer to 200°C (400°F) for 3 minutes.
- Arrange the thighs skin-side down in the air fryer and air-fry for 6 minutes, then flip and cook 6–8 minutes more.
- Brush the reduced teriyaki glaze onto the chicken and air-fry for 1 minute more.
- Remove and let rest for 5 minutes, then slice and serve with your choice of sides.
Notes
For best results, use an instant-read thermometer to avoid overcooking. Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 piece (approx. 225 g)
- Calories: 420
- Sugar: 14g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 4.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 36g
- Cholesterol: 120mg