Air Fryer Teriyaki Chicken Skewers
Why this recipe works
- Glossy savoury-sweet glaze: Soy sauce, mirin, brown sugar, ginger and garlic create the classic balance of salty, sweet and aromatic flavours.
- Light charring without deep frying: The air fryer’s circulating heat helps the glaze catch at the edges while keeping the chicken juicy inside.
- Fast weeknight cooking: Boneless chicken thighs cook quickly on skewers, while the sauce reduces separately for a sticky finish.
Get the most out of this recipe
Ingredient notes
- Use chicken thighs: Boneless, skinless thighs stay tender in the air fryer and are more forgiving than lean breast meat.
- Choose fresh aromatics: Firm ginger and fresh garlic give the glaze a cleaner, brighter flavour than dried alternatives.
- Adjust the glaze gently: The sweetness can be softened with a little extra soy sauce or made stickier with honey, but keep the simmer gentle to avoid scorching.
Common mistakes
- Avoid overcrowding: Leave space around the skewers so hot air can circulate; a packed basket will steam the chicken rather than char the edges.
- Watch the glaze: Sugar-rich teriyaki glaze can catch quickly, so simmer it gently and brush it on during cooking rather than letting it sit too long over high heat.
- Check the chicken: The skewers should be piping hot all the way through before serving, especially where pieces are packed close together.
Texture tips
- Pack the skewers loosely: Thread the chicken with a little space between pieces so it cooks evenly without drying at the edges.
- Turn and glaze once: Turning the skewers partway through cooking helps the glaze set evenly and gives both sides a lightly charred finish.
Make-ahead tips
- Prepare components in advance: The chicken can be cut and the glaze mixed ahead, then threaded onto skewers just before cooking.
- Reheat in the air fryer: Reheat chilled skewers at 180°C (355°F) until piping hot, brushing with leftover glaze if available.
- Freezer-friendly: Cooked skewers can be frozen, then defrosted overnight in the fridge before reheating thoroughly.
Equipment you'll need
Ingredients
Instructions
- If using wooden skewers, soak them in water for 20 minutes to reduce scorching. Meanwhile, whisk together the soy sauce, mirin and brown sugar in a bowl until dissolved, then finely grate in the ginger and garlic.
- Cut the chicken into bite-size pieces, then thread onto skewers, packing them loosely so hot air can circulate. Brush all over with some of the teriyaki mixture, reserving the rest.
- Pour the reserved teriyaki mixture into a small saucepan and simmer for 6 to 8 minutes until syrupy and glossy. Take off the heat and stir in the toasted sesame oil.
- Heat the air fryer to 200°C (390°F). Arrange the skewers in a single layer and air fry for 10 to 12 minutes, turning once and brushing with the glaze, until sticky and lightly charred at the edges and the chicken is cooked through.
- Slice the spring onion. Serve the skewers sprinkled with sesame seeds and spring onion, with extra glaze brushed over if you like.
Recipe notes
Tips
- Keep the glaze at a gentle simmer so it thickens without catching, as the sugar can burn quickly.
- Cook in batches if your air fryer basket is small; overcrowding steams the skewers instead of charring the edges.
- Chicken should be piping hot all the way through before serving.
Substitutions
- Replace Mirin with dry white wine for a drier, less sweet glaze.
- Replace Brown sugar with Honey for a slightly stickier finish; simmer gently to prevent scorching.
- Replace Sesame seeds with roasted sesame seeds for a deeper nutty flavour.
Storage
- Refrigerate up to 3 days
- Cool, then refrigerate in a sealed container for up to 3 days. Reheat in the air fryer at 180°C (355°F) for 4 to 6 minutes until piping hot, brushing with any leftover glaze. Freeze for up to 2 months; defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 3 servings
- Total time: 40min (20min active)
- Difficulty: Medium
- Cuisine: Japanese
-
Allergens:
Sesame Soybeans
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