Air Fryer Teriyaki Chicken
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
220 kcal
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Course
Main Course
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Cuisine
North American, Japanese
Air Fryer Teriyaki Chicken
Description
This dish starts by trimming visible fat from chicken thighs, then marinating half the homemade teriyaki sauce—the blend of soy sauce, mirin, brown sugar, garlic powder, and dried ginger—for 30 minutes to infuse flavor. The air fryer is preheated and the chicken cooked alone for 15 minutes, ensuring even browning without excess oil.
Meanwhile, remaining sauce is simmered to thicken and develop depth. After initial cooking, the chicken is brushed with the thickened sauce to coat and returned to the air fryer for an additional 5 minutes. This creates a glossy, caramelized teriyaki finish.
The recipe notes advise using a silicone liner to avoid added oil and ease cleanup. Chicken is done at an internal temperature of 165°F. Leftovers can be refrigerated or frozen, with reheating suggestions included.
Oven baking is also an option: 400°F for 30 minutes, applying sauce in the last 10 minutes. The recipe is naturally gluten-free with gluten-free soy sauce or tamari variants.
Ingredients
- 1 pound chicken thigh boneless, skinless
- ¼ cup soy sauce use gluten free if needed
- ¼ cup mirin
- ¼ cup brown sugar
- ½ teaspoon garlic powder
- ½ teaspoon dried ginger
Instructions
- Trim chicken of visible fat.
- Place the chicken in a non reactive dish or a zip lock freezer bag.
- Stir together soy sauce, mirin, brown sugar, garlic and ginger in a bowl.
- Pour half of the sauce over the chicken. Cover with plastic wrap and marinate in the fridge for 30 minutes.
- Preheat air fryer to 400° and spray lightly with cooking oil spray
- Discard the marinade and place chicken thighs in a single layer in the air fryer basket, leaving space around each piece.
- Cook the chicken for 15 minutes.
- While the chicken is cooking, put the remaining teriyaki sauce in a saucepan and bring to a boil over medium high heat, then reduce the heat to low. The sauce will bubble and foam.
- Simmer the sauce for 10 minutes, whisking often to stir down any foam. Remove from heat immediately. The sauce will thicken as it cools.
- After the chicken has cooked for 15 minutes, brush teriyaki sauce on all sides of each piece.
- Cook the chicken for another 5 minutes, or until it reaches an internal temperature of 165° using an instant read thermometer.
- Brush more teriyaki sauce over the chicken before serving.
Notes
- Using a silicone liner in the air fryer avoids added oil and simplifies cleanup.
- Do not overcook chicken; internal temperature should reach 165°F for juiciness.
- Brush chicken with teriyaki sauce after 15 minutes of cooking to enhance flavor and moisture.
- If mirin is substituted with rice vinegar, thicken sauce with a cornstarch slurry while simmering.
- Leftover chicken keeps for up to 3 days refrigerated or freezes up to 1 month.
- Reheat frozen chicken in the air fryer or microwave, taking care to warm evenly.
- Chicken can be baked at 400°F for 30 minutes as an alternative cooking method.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 220kcal | 11% |
| Carbohydrates | 21g | 7% |
| Protein | 23g | 46% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 108mg | 36% |
| Sodium | 1028mg | 43% |
| Potassium | 335mg | 7% |
| Fiber | 0.2g | 1% |
| Sugar | 17g | 34% |
| Vitamin A | 27IU | 1% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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