Air Fryer Teriyaki Chicken
Why this recipe works
- Sweet-savoury depth: Soy sauce, mirin, brown sugar, ginger and garlic create a balanced glaze with saltiness, sweetness and aromatic warmth.
- Fast cooking: Boneless chicken thighs cook quickly in the air fryer while staying juicy, making this practical for weeknight dinners.
- Glossy finish: Simmering the marinade separately turns it into a light syrupy glaze that coats the chicken cleanly at the end.
Get the most out of this recipe
Timing notes
- Short marinade: A brief room-temperature marinade is enough to season the surface and help the glaze caramelise during cooking.
- Serve promptly: The chicken is best served soon after glazing, while the edges are still lightly caramelised and the glaze is glossy.
Common mistakes
- Avoid crowding: Arrange the thighs in a single layer so hot air can circulate; cook in batches if the basket is small.
- Do not over-reduce the glaze: Boiling the marinade too aggressively can make the sugars darken and taste bitter, so simmer only until lightly syrupy.
- Glaze at the end: Brush on the reduced glaze after cooking rather than too early, as the sugar-rich sauce can catch in the air fryer.
Ingredient notes
- Use chicken thighs: Boneless, skinless thighs are well suited to air frying because they stay moist and take on the teriyaki glaze effectively.
- Fresh aromatics matter: Firm fresh ginger and garlic give the marinade a cleaner, brighter flavour than pre-minced alternatives.
- Mirin affects sweetness: Mirin brings both sweetness and gloss; replacing it with dry white wine gives a sharper, less rounded result.
Make-ahead tips
- Meal prep friendly: Cooked teriyaki chicken keeps well in the fridge for quick rice bowls, salads or packed lunches.
- Reheat gently: Reheat in the air fryer at 180°C (355°F) until piping hot, brushing with any remaining glaze to refresh the surface.
- Freezing option: Freeze cooked chicken once cooled, then defrost overnight in the fridge before reheating.
Equipment you'll need
Ingredients
Instructions
- In a mixing bowl, whisk together the soy sauce, mirin and brown sugar until the sugar dissolves. Finely grate the ginger and garlic into the bowl, then whisk again.
- Add the chicken thighs and turn to coat well. Cover and marinate for 20 minutes at room temperature.
- Lift the chicken out of the marinade, letting excess drip back into the bowl. Tip the marinade into a small saucepan and simmer for 6 to 8 minutes until glossy and slightly thickened.
- Heat the air fryer to 200°C (390°F). Arrange the chicken in a single layer, then air fry for 10 minutes, turning once halfway, until caramelised and cooked through.
- Brush the chicken with a little of the reduced glaze and drizzle over the toasted sesame oil. Slice the spring onion, then finish with the sesame seeds and spring onion to serve.
Recipe notes
Tips
- For the best caramelisation, keep the chicken in a single layer and cook in batches if needed.
- Cook the glaze only to a light syrup; it will thicken more as it cools, and boiling it hard can make it turn bitter.
- Chicken should be piping hot all the way through before serving.
Substitutions
- Replace Mirin with dry white wine for a less sweet, sharper teriyaki flavour.
- Replace Brown sugar with Honey for a rounder sweetness; simmer the glaze gently as it can catch more easily.
- Replace Sesame seeds with roasted sesame seeds for a more pronounced nutty finish.
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 5 to 7 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: 45min (15min active)
- Difficulty: Easy
- Cuisine: Japanese
-
Allergens:
Sesame Soybeans
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