Description
A quick and easy air fryer teriyaki chicken recipe with a glossy, sweet, and savory glaze.
Ingredients
Scale
- 680 g (1.5 lb) boneless, skinless chicken thighs
- 60 ml (1/4 cup) low-sodium soy sauce
- 60 ml (1/4 cup) mirin
- 30 ml (2 tbsp) honey
- 30 g (2 tbsp) brown sugar, packed
- 15 ml (1 tbsp) toasted sesame oil
- 15 ml (1 tbsp) rice vinegar
- 15 g (1 tbsp) fresh ginger, grated
- 2 cloves garlic, minced (≈6 g)
- 15 ml (1 tbsp) cornstarch + 30 ml (2 tbsp) water
- 5 g (1 tsp) kosher salt
- 1 tbsp sesame seeds and 2 scallions thinly sliced (for serving)
Instructions
- Trim and pat the chicken dry.
- Make the quick marinade by whisking together soy sauce, mirin, honey, brown sugar, sesame oil, rice vinegar, ginger, and garlic. Reserve some for the glaze.
- Preheat the air fryer to 200°C (400°F).
- Air-fry the chicken for 9 minutes, flip, and cook for another 8–9 minutes until browned and cooked through.
- Reduce the reserved marinade into a glaze.
- Glaze the chicken and return to the air fryer for 30–60 seconds to set the glaze.
Notes
Avoid overcrowding the air fryer. Use an instant-read thermometer to check doneness.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 18g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 33g
- Cholesterol: 125mg