Easy Air Fryer Teriyaki Chicken

This air fryer teriyaki chicken is a quick and foolproof way to enjoy restaurant-quality teriyaki chicken at home. The chicken turns out juicy on the inside, crispy on the outside and coated in a glossy, sweet and savory teriyaki glaze that’s absolutely irresistible.

If you love the flavors of Chines takeout but want something simple to make, this recipe is for you. It uses tender chicken thighs, a homemade teriyaki sauce, and your air fryer to cut down the cooking time without sacrificing flavor.

Why You’ll Love This Recipe

Since getting an air fryer, it’s become my favorite tool for cooking chicken. It locks in the juiciness while giving the skin that perfect crisp texture. Pair that with a homemade teriyaki glaze, and you’ve got a dish that tastes just as good as (if not better than) your favorite restaurant version.

This recipe is also flexible use chicken thighs for the best flavor, or swap in chicken breasts if you prefer a leaner option. Plus, it pairs perfectly with rice, veggies, or even a simple side salad.

Ingredients You’ll Need

Here’s what goes into this delicious dish:

• Chicken thighs – Boneless, skin-on thighs work best. The skin crisps beautifully while keeping the meat juicy. Chicken breast can also be used but take care not to overcook.
• Low-sodium soy sauce – Provides the salty, umami base of the teriyaki glaze. If using regular soy sauce, thin it with a little water to keep the flavor balanced.
• Mirin – A sweet Japanese cooking wine that gives the sauce depth and a hint of sweetness.
• Sake – Traditional in teriyaki sauce; skip only if you don’t cook with alcohol.
• Brown sugar (or honey/white sugar) – Adds sweetness and helps the glaze caramelize.

How to Make Air Fryer Teriyaki Chicken

1. Season the chicken – Pat the thighs dry, then season both sides with salt and pepper.
2. Air fry – Place them skin-side up in a preheated air fryer. Cook at 390°F (200°C) for 15–20 minutes until crispy and golden.
3. Make the sauce – While the chicken cooks, combine the soy sauce, mirin, sake, and sugar in a pan. Simmer gently until it thickens into a glossy glaze.
4. Coat the chicken – Add the cooked thighs to the sauce and toss until well coated.
5. Garnish & serve – Sprinkle with sesame seeds and serve with rice, vegetables, or your favorite sides.

Tips for Success

• Always use low-sodium soy sauce or dilute regular soy sauce with water to avoid an overly salty glaze. A bottle of low-sodium soy sauce is a pantry staple for balanced sauces like teriyaki chicken or Mongolian chicken.
• Place chicken thighs skin-side up in the basket without flipping for the crispiest texture.
• Keep the heat on low to medium-low when thickening the teriyaki sauce since it burns easily if overheated. Covering the pan partially with a lid helps it reduce faster.
• If your sauce doesn’t thicken, stir in a cornstarch slurry (equal parts cornstarch and water). If it gets too thick, thin it with a splash of water

Flavor Variations

• Ginger: Add minced or grated ginger to the sauce for extra depth.
• Garlic: Stir in fresh garlic for another layer of flavor.
• Chili: Spice lovers can mix in chili flakes or chopped fresh chili for a kick. While not traditional, it’s a delicious twist!

What to Serve with Teriyaki Chicken

• Steamed white rice (short-grain is most authentic).
• Fresh side salad with Japanese sesame dressing.
• Air-fried or steamed veggies like broccoli, peppers, or snap peas.
• Miso soup for a comforting and traditional side.

Frequently Asked Questions

Is this recipe authentic?
Yes, it uses all the classic teriyaki ingredients. The only difference is that the chicken is cooked in an air fryer instead of a pan.

Where can I find the ingredients?
All of the Japanese pantry items (soy sauce, mirin, sake) are available at Asian grocery stores or online.

Can I use store-bought teriyaki sauce?
Absolutely! It makes things quicker, though homemade gives you more control over flavor.

How do I thicken the sauce?
It should thicken naturally as it simmers. If not, use a cornstarch slurry (equal parts cornstarch and water).