Air Fryer Teriyaki Chicken
User Reviews
5.0
156 reviews
Excellent
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Prep Time
5 mins
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Cook Time
5 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
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Teriyaki Chicken comes out tender and juicy using the air fryer. And the quick and easy homemade Teriyaki Sauce will convince you never to buy it from the store again.
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Ingredients
- 1 pound boneless skinless chicken thighs
- ¼ cup soy sauce use gluten free if needed
- ¼ cup mirin
- ¼ cup brown sugar
- ½ teaspoon garlic powder
- ½ teaspoon dried ginger
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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.
Equipments used:
Notes
- Air Fryer Liners: I always use a silicone liner in my air fryer. It eliminates the need for any oil in this recipe and others. It also makes cleanup a breeze.
- Don't overcook: Be careful not to overcook as it may result in dry chicken. The chicken is done when the internal temperature reaches 165° using an instant read thermometer.
- Brush halfway: Don’t forget to brush the chicken with teriyaki sauce after 15 minutes, which helps infuse the flavors and prevent it from drying out.
- Thickening the sauce: If you replaced the mirin with rice vinegar, make a cornstarch slurry with ½-tablespoon of cornstarch with 2 tablespoons of water, then add this to the simmering sauce. If you do have mirin, the sauce might seem too thin. Don't worry, though, it will thicken as it cools.
- This recipe is gluten-free because I use gluten-free soy sauce. You can also use tamari, liquid aminos, or coconut aminos to make this recipe gluten-free. Just double-check the brand to make sure it’s certified gluten-free.
- Fridge: Transfer the leftover chicken thighs to an airtight container, and they will last for up to 3 days in the fridge.
- Freezer: To freeze leftovers, let the chicken thighs completely cool. Transfer them to a freezer-safe container or bag, then store them for up to 1 month.
- Reheating: If frozen, thaw the chicken in your fridge overnight. Reheat the chicken thighs in an air fryer for 4-5 minutes at 375°F. Alternatively, you can heat them in the microwave in 60-second bursts, or until warm.
- Oven: You can bake this teriyaki chicken in the oven. Preheat the oven to 400°. Place chicken pieces on a parchment lined baking sheet. Bake 30 minutes, brushing the sauce on in the last ten minutes. Chicken is done when the internal temperature reads 165° using an instant read thermometer.
Nutrition Information
Show Details
Serving
1g
Calories
220kcal
(11%)
Carbohydrates
21g
(7%)
Protein
23g
(46%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.02g
Cholesterol
108mg
(36%)
Sodium
1028mg
(43%)
Potassium
335mg
(10%)
Fiber
0.2g
(1%)
Sugar
17g
(34%)
Vitamin A
27IU
(1%)
Vitamin C
0.01mg
(0%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
156 reviews
Excellent
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