Teriyaki Chicken in the Air Fryer
Air fryer teriyaki chicken has a sticky, glossy glaze and tender meat in about 15 minutes at 380 °F. A homemade teriyaki sauce takes five minutes to stir together, and it works as both a marinade and a finishing glaze, so the flavor goes all the way through. Serve it over rice with broccoli for an easy weeknight dinner that tastes better than takeout.
- Temperature
- 380°F190 °C
- Total time
- 1:10hrs
- Prep time
- 10min
- Servings
- 4
- Internal temp
- 165°F74 °C
- Per serving
- 350kcal
Why the air fryer works for teriyaki chicken
Teriyaki means "glaze-grilled": the sauce is brushed on as the food cooks, and the sugars caramelize into a shiny coating. That is a perfect job for the air fryer. Circulating hot air dries the surface of the chicken first so the sauce clings to it, and the final minutes sear the glaze into a sticky layer instead of leaving it as a runny puddle in a pan.
Boneless thighs are the best cut here because they hold their juices even under strong heat. Chicken breast works too, but needs more attention. For plain thighs without sauce, see chicken thighs in the air fryer, and for lean cuts, chicken breast in the air fryer.
How to make teriyaki chicken in the air fryer
Tap a time to start a timer.
- Make the sauce In a bowl, whisk the soy sauce, honey, rice vinegar, brown sugar, garlic, ginger and sesame oil until the sugar dissolves. Pour about ⅓ cup of it over the chicken and reserve the rest in a small saucepan.
- Marinate Toss the thighs in the marinade, cover and refrigerate for at least , or up to 4 hours. Longer than that and the soy sauce can make the meat salty and soft.
- Preheat and cook Preheat the air fryer to 380 °F for . Lift the thighs out of the marinade, let the excess drip off, and place them in a single layer. Discard the used marinade. Cook for , flipping after . Most 5–6 qt baskets hold about 4 thighs, so cook the 6 thighs in 2 batches.
- Thicken the glaze While the chicken cooks, bring the reserved sauce to a simmer in the saucepan. Stir the cornstarch into the water, add it to the sauce and simmer for , until glossy and thick enough to coat a spoon.
- Glaze and finish Brush the thighs with the glaze and cook for 3 more minutes, until sticky and lightly caramelized. Insert an instant-read thermometer into the thickest piece. It must read at least 165 °F.
- Serve Rest the chicken for , then slice, drizzle with the remaining glaze, and sprinkle with sesame seeds and scallions.
Times and temperatures
| Teriyaki Chicken | Temperature | Time |
|---|---|---|
| Boneless thighsGlaze in last 3 min | 380 °F (190 °C) | 15 min |
| Chicken breast cubes | 380 °F (190 °C) | 10–12 min |
| Bone-in thighs | 380 °F (190 °C) | 22–25 min |
| Wings or drumsticks | 400 °F (200 °C) | 22–26 min |
| Frozen store-bought | 380 °F (190 °C) | 12–16 min |
Times are a guide and depend on the size and wattage of your air fryer. Done at 165 °F (74 °C) in the center. See also air fryer cooking times for all foods.
Tips
- Reserve sauce before the raw chicken touches it. Never reuse a marinade that held raw chicken as a glaze unless you boil it first. This recipe avoids the problem by setting aside a clean portion.
- Pat the thighs lightly after marinating. Too much liquid steams the surface and prevents browning.
- Glaze late. The honey and brown sugar burn above 380 °F if they are on for the full cook.
Thighs, breasts, wings or bites
Teriyaki sauce suits almost any cut. For small pieces, chicken bites in the air fryer work well with the same glaze, and chicken wings in the air fryer take the sauce just as well. Skewers made with chicken skewers in the air fryer are great for parties. Adjust the time for the thickness of the pieces and use a thermometer to verify.
What to serve with teriyaki chicken
Steamed white or brown rice is the classic base. Add broccoli, carrots or green beans cooked in the air fryer while the chicken rests. Spoon extra glaze over the rice, and add a few sliced scallions and sesame seeds on top for color.
Storing and reheating
Store the chicken and rice separately in sealed containers in the refrigerator for up to 4 days. Reheat the chicken in the air fryer at 350 °F for 4–6 minutes, until it reaches 165 °F in the middle. It also makes an easy lunch bowl for meal prep.
Variations
- Pineapple teriyaki: Add 1 cup pineapple chunks to the basket for the last 5 minutes.
- Spicy: Stir 1 tsp sriracha into the glaze.
- Gluten-free: Replace the soy sauce with tamari. Regular soy sauce contains wheat.
If it does not turn out right
- The glaze burns
- The sugar scorches if it is on the chicken for the full cook. Brush on the glaze only during the last 3 minutes, and keep the temperature at 380 °F.
- The chicken tastes too salty
- Marinate for no longer than 4 hours and let the excess drip off before cooking. Use a low-sodium soy sauce if you prefer.
- The glaze is too thin
- Simmer it a little longer, or add another ½ tsp cornstarch mixed with water. It thickens further as it cools.
Questions and answers
How long does teriyaki chicken take in the air fryer?
About 15 minutes at 380 °F for boneless thighs, including the final 3 minutes with glaze. Chicken breast cubes take 10–12 minutes, and wings about 22–25 minutes.
What temperature should teriyaki chicken reach?
The USDA minimum is 165 °F. Thighs taste more tender at 175 °F, so a few extra minutes do no harm.
Can I use chicken breast for teriyaki chicken?
Yes. Slice the breast into ¾ inch strips or cubes and cook 10–12 minutes at 380 °F. Take it out at 165 °F so it does not dry out.
Can I cook frozen teriyaki chicken in the air fryer?
Yes. For store-bought frozen teriyaki chicken, cook at 380 °F for 12–16 minutes, shaking halfway, and check for 165 °F. Warm any included sauce separately.
Can I use bottled teriyaki sauce?
Yes. Use about ½ cup for marinating and warm some more for glazing. Many bottled sauces are sweet, so apply them only in the last 3 minutes.
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