Air Fryer Teriyaki Chicken

A delightful dish featuring tender chicken thighs coated in a rich teriyaki sauce, perfect for weeknight dinners with a comforting Asian flavor.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 15

Total Time 45

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Asian, Japanese

Calories: 290

Ingredients Method Notes

Ingredients

For the Teriyaki Sauce

2 tsp Cornstarch Helps thicken the sauce.
1/4 Cup Water For dissolving the cornstarch.
1/2 Cup Light or Regular Soy Sauce Base of the teriyaki sauce for umami flavor.
2 tbsp Rice Vinegar Adds acidity to balance sweetness.
1/4 Cup Granulated White Sugar or Brown Sugar Sweetness that caramelizes.
1 tsp Toasted Sesame Oil Infuses a rich, nutty flavor.
1/4 tsp Garlic Powder For aromatic depth.
1/4 tsp Ginger Powder Adds warmth to the dish.

Main Ingredients

6 pieces Boneless Skinless Chicken Thighs Juicy chicken that soaks up the sauce.

Method

Preparation of Sauce

Dissolve the water and cornstarch in a small bowl. Add soy sauce, rice vinegar, sugar, sesame oil, garlic powder, and ginger powder. Stir until well combined.

Marinating the Chicken

Pour half of the sauce over the chicken thighs in a bowl and mix well. Marinate in the fridge for at least 30 minutes, or up to overnight.

Simmering Sauce

In a saucepan, heat the remaining teriyaki sauce slowly over medium heat, bringing it to a gentle simmer. Reduce until it thickens and becomes shiny, about 5 to 10 minutes.

Cooking the Chicken

Preheat air fryer to 390°F (200°C). Place marinated chicken thighs in a single layer in the air fryer basket.
Air fry for about 7 minutes.
Brush thickened glaze on both sides of the chicken and air fry for an additional 5 to 8 minutes, flipping halfway through.

Serving

Let the chicken rest for about 5 minutes, then slice across the grain into 1-inch thick slices. Serve warm.

Notes

Use fresh garlic and ginger for best flavor. Consider adding orange juice or pineapple to the marinade for a twist. Make a larger batch for meal prep.