Air Fryer Teriyaki Chicken
Air Fryer Teriyaki Chicken features chicken thighs glazed with soy sauce, mirin, and brown sugar; air fry at 380°F for 18 minutes until sticky and caramelized.
Saved in this browser. View saved recipes
Method
- 1
Toss chicken thighs with sesame oil. Season lightly with salt and pepper.
- 2
Air fry at 380°F for 15-18 minutes, flipping halfway, until internal temp reaches 165°F.
- 3
While chicken cooks, simmer soy sauce, mirin, brown sugar, rice vinegar, ginger, and garlic in a small pot. Add cornstarch slurry and stir until thickened.
- 4
Brush teriyaki glaze generously over cooked chicken during the last 2 minutes.
- 5
Slice and serve over rice. Top with sesame seeds and green onions.
Pro tip. Thighs are better than breasts here — they stay juicier and the higher fat content pairs perfectly with the sweet glaze. Brush the glaze on at the end so the sugars caramelize without burning.
Why the air fryer wins here
- Ready in 18 minutes. The same dish takes about 32 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 325°F for 3-5 minutes. Lower heat protects the glaze. Brush with extra sauce after reheating. Full reheat guide for teriyaki chicken.
Get the air fryer cheat sheet
A one-page chart of everyday cooking times and temperatures. Print it, stick it on the fridge.
Confirm your email to get the free PDF. Unsubscribe anytime. Privacy policy.
