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Air fryer chicken teriyaki with juicy grilled chicken, glossy teriyaki glaze, sesame seeds, sliced green onions, and caramelized edges, served as an easy weeknight dinner.
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Air Fryer Chicken Teriyaki - Fast, Flavorful, and Weeknight-Friendly

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
  • 1 tablespoon neutral oil (avocado or canola)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/3 cup low-sodium soy sauce (or tamari for gluten-free)
  • 3 tablespoons honey (or brown sugar)
  • 2 tablespoons rice vinegar
  • 1 tablespoon mirin (optional, for depth and sweetness)
  • 2 teaspoons toasted sesame oil
  • 2 cloves garlic, finely minced
  • 1 teaspoon fresh ginger, grated (or 1/4 teaspoon ground ginger)
  • 1/2 cup water
  • 1 tablespoon cornstarch + 1 tablespoon water (slurry, for thickening)
  • Steamed rice or noodles
  • Steamed broccoli or snap peas
  • Sliced green onions
  • Toasted sesame seeds
  • Red pepper flakes (optional, for heat)

Instructions

  • Prep the chicken: Pat the chicken dry with paper towels. Toss with oil, salt, and pepper until lightly coated. Dry chicken browns better and keeps its texture.
  • Preheat the air fryer: Set it to 380°F (193°C) for 3–5 minutes. A hot basket helps the chicken sear on contact.
  • Arrange in the basket: Place chicken pieces in a single layer with a bit of space between them. Work in batches if needed so you don’t crowd the basket.
  • Air fry: Cook for 10–12 minutes, shaking the basket halfway. Chicken is done when edges are browned and the internal temperature hits 165°F (74°C).
  • Make the sauce: While the chicken cooks, whisk soy sauce, honey, rice vinegar, mirin, sesame oil, garlic, ginger, and water in a small saucepan. Bring to a light simmer over medium heat.
  • Thicken: Stir the cornstarch slurry, then whisk it into the simmering sauce. Cook for 1–2 minutes until glossy and thick enough to coat a spoon. If it gets too thick, add a splash of water to loosen.
  • Glaze the chicken: Transfer the cooked chicken to a bowl and pour over about two-thirds of the teriyaki sauce. Toss until every piece is shiny and well-coated.
  • Finish with a quick set (optional): For stickier glaze, return sauced chicken to the air fryer for 1 minute at 380°F. This helps the glaze cling.
  • Serve: Spoon the chicken over rice or noodles, add veggies, drizzle with extra sauce, and top with green onions and sesame seeds. Add red pepper flakes if you like heat.