Air Fryer Teriyaki Chicken
Sticky teriyaki chicken made in the air fryer for a sweet-savory high-protein bowl night. Glaze at the end so sugar doesn’t burn; cook to 165°F.
🛒Ingredients
- 1 1/2 pounds boneless skinless chicken thighs, cut into chunks
- 1 tablespoon oil
- 1/4 teaspoon black pepper
- 1/3 cup low-sodium soy sauce
- 3 tablespoons honey or brown sugar
- 2 tablespoons mirin or rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon cornstarch + 1 teaspoon water
- Sesame seeds and green onions for serving
- Steamed rice and broccoli
🔧Kitchen Tools Needed
- Air fryer
- Instant-read thermometer
- Small saucepan
- Mixing bowl
📝Instructions
- 1
Toss chicken with oil and pepper. Air fry at 380°F for 12–15 minutes, shaking once, until 165°F.
- 2
Meanwhile simmer soy, honey, mirin, garlic, and ginger 2 minutes. Stir in cornstarch slurry until thick and glossy.
- 3
Toss hot chicken in sauce. Optional: return to air fryer 1 minute to set glaze.
- 4
Serve over rice with broccoli; garnish sesame and green onion.
- 5
Food safety: thicken sauce separately; don’t brush raw chicken with finished glaze unless boiling it after.
🥗Nutrition Information
⚡Calories per serving: 360
🏷️Recipe Tags
❓Frequently Asked Questions
Breasts instead of thighs?
Yes—watch timing closely so they don’t dry; still 165°F.
Store-bought teriyaki?
Works—warm and thicken slightly if thin.
Burnt glaze?
Always sauce after most of the cook time.
Meal prep?
Pack rice and chicken separately if possible; reheat to 165°F.
Sodium tip?
Low-sodium soy and no extra salt.
