Air Fryer Yakitori
Why this recipe works
- Glossy tare: Soy sauce, mirin, sake and sugar reduce into a balanced glaze with savoury depth, sweetness and shine.
- Fast cooking: Small pieces of chicken thigh cook quickly in the air fryer while staying juicy.
- Charred edges: A hot air fryer helps the glaze caramelise lightly around the edges without needing a grill.
Get the most out of this recipe
Ingredient notes
- Use chicken thigh: Boneless, skinless thigh is well suited to yakitori because it stays tender and juicy during high-heat cooking.
- Simmer the tare gently: A steady simmer thickens the glaze without making it harsh, overly sticky or bitter.
- Cut evenly: Keep the chicken pieces similar in size so the skewers cook through at the same pace.
Common mistakes
- Avoid crowding: Arrange the skewers in a single layer; if they overlap, they steam rather than brown.
- Do not over-reduce the glaze: The sugar in the tare can catch if boiled hard or cooked too long, so keep it glossy and pourable.
- Check the chicken: The chicken should be cooked through before serving, especially when cooking thicker pieces or larger batches.
Timing notes
- Best served straight away: Yakitori is at its best hot from the air fryer, while the glaze is shiny and the edges are lightly charred.
- Prepare before heating: Thread the skewers and simmer the tare first, then preheat the air fryer so the cooking stage moves quickly.
Authenticity notes
- Air fryer version: Traditional yakitori is grilled, but the air fryer offers a practical home alternative that still gives caramelised edges.
- Classic tare flavour: The soy, mirin, sake and sugar glaze reflects the familiar sweet-savoury tare used on many yakitori styles.
Equipment you'll need
Ingredients
Instructions
- Soak the skewers in water if they are wooden. Cut the chicken into bite-sized pieces, then slice the spring onions into 2 to 3 cm lengths. Thread the chicken and spring onion onto skewers, alternating as you go.
- Put the soy sauce, mirin, sake and caster sugar in a small saucepan and bring to a gentle simmer. Cook for 6 to 8 minutes, stirring now and then, until slightly thickened and glossy. Pour about half into a bowl for brushing, and keep the rest in the pan for a final warm glaze.
- Heat the air fryer to 200°C (390°F) for 3 minutes. Arrange the skewers in a single layer, then air fry for 6 minutes. Turn the skewers, brush with the reserved glaze, and air fry for 4 to 6 minutes until lightly charred at the edges and cooked through.
- Warm the remaining glaze in the saucepan for 1 minute if needed, then brush a final layer over the hot skewers for shine. Sprinkle with roasted sesame seeds and serve straight away.
Recipe notes
Tips
- Do not boil the tare hard. A gentle simmer keeps it glossy rather than overly sticky or bitter.
- Cook in batches if needed so the skewers sit in a single layer; crowding prevents good browning.
- If serving to young children or anyone vulnerable, make sure the chicken is fully cooked all the way through before serving.
Substitutions
- Replace Mirin with the same amount of Sake plus an extra 10 g Caster sugar for a similar sweet balance.
Storage
- Refrigerate up to 2 days
- Cool, then refrigerate in a sealed container. Reheat in the air fryer at 180°C (355°F) for 4 to 6 minutes until piping hot, brushing with any remaining glaze to keep the surface glossy.
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Recipe overview
- Servings: 4 servings
- Total time: 25min (15min active)
- Difficulty: Easy
- Cuisine: Japanese
-
Allergens:
Sesame Soybeans
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