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Craving something hot, fast, and wildly irresistible? These Air Fryer Chicken Thighs turn golden, juicy, and ridiculously sticky thanks to our teriyaki twist… It’s all about crispy golden edges, a glossy garlicky sauce, and just enough sweetness to keep you hooked.
Think perfect skin, big flavor, and zero deep-frying drama—ready in under 20 minutes.
Saucy, Crispy, Speedy—Here’s Why It Works
Obsessed with my Easy Honey Garlic Chicken? Buckle up. This baby brings that same fast, no-fuss energy—but dials it all the way up with bold umami, sizzling soy, and a whisper of sweetness.
It’s not just any dinner—it’s Air Fryer Chicken Thighs at its boldest. It’s got that irresistible crunch and clingy teriyaki drip that’ll leave you licking your lips (and maybe your fingers). That air fryer? Your new ride-or-die. One bite, and you’re falling hard. Don’t say I didn’t warn you.
What Makes It So Damn Good
Just a few bold bites of flavor—each one doing the absolute most.
- Soy Sauce: Brings that salty, umami backbone—dark, deep, and irresistible.
- Garlic: Bold, hot, and never subtle. The moment it hits the heat? Magic.
- Chicken Thighs: Juicy and tender with a natural flair for crispiness.
- Brown Sugar: A soft kiss of sweetness to balance the heat and salt.
- Cornstarch: The secret to that craveable, golden crust.
- Mirin or Vinegar: Adds that tangy sparkle—it’s giving depth and drama.
Cook ‘til golden
You’ve got the craving, I’ve got the plan. You don’t need a wok or a prayer to pull it off. Just follow along, step by step, and watch this Air Fryer Chicken Thighs turn crispy and glossy right before your eyes.
- Make the sauce
Whisk together soy sauce, sugar, vinegar, Mirin, sesame oil, garlic, and a little cornstarch slurry. Boom—teriyaki magic, done.
- Marinate the chicken (optional but worth it)
Toss those chicken thigh pieces in a splash of the sauce and let them soak up the flavor for 30 minutes (if you’ve got the time).
- Coat & preheat
Dust the chicken with cornstarch for extra crispness. Meanwhile, get your air fryer hot and ready at 400°F (200°C).
- Air fry to golden perfection
Lay the chicken out in a single layer and let the air fryer work its magic, flipping halfway through for an even golden glow.
- Sauce it up
While still hot, toss your crispy chicken with the remaining teriyaki sauce. Sticky, glossy, irresistible.
- Serve and devour
Pile it over fluffy rice, tuck in some broccoli, and don’t forget a rain of scallions. Dinner, done.
Tip: Want that Teriyaki Sauce to cling like it’s in love? Don’t skip the cornstarch. It’s the secret to a glossy finish that hugs every crispy edge—like a first date that turned into forever.
This chicken’s not a solo act. Wanna make it a night? Spoon it over with my creamy Mashed Potatoes—because you deserve that melt-in-your-mouth moment. Dial up the indulgence with Cheesy Potatoes, because why not? Need balance? Avocado Greek Salad keeps things light and crunchy. And if you’re feeling a little wild… Coconut Shrimp is your playful + crispy wingman.
FAQs
You totally can, babe. While marinating deepens the flavor (and gives it that restaurant-level taste), it’s not mandatory. Skip it if you’re in a rush, your teriyaki chicken will still be juicy and delicious.
Yes! Just swap the sugar in the sauce for a low-carb sweetener like monk fruit or erythritol, and skip the rice. Serve it with cauliflower rice or extra steamed broccoli for a guilt-free twist.
Keep leftovers in an airtight container in the fridge for up to 3 days. To get that crisp back, reheat in the air fryer for 2–3 minutes. The microwave works too, but won’t bring the crunch.
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Air Fryer Chicken Thighs (Teriyaki)
Ingredients
For the Teriyaki Sauce:
- 1/4 cup low sodium soy sauce
- 2 tbsp light brown sugar or white granulated sugar
- 3 tbsp cooking Sake rice wine vinegar, or apple cider vinegar could work too!
- 2 tbsp mirin optional: can substitute with dry white wine or dry sherry
- 1 tbsp sesame oil optional, but adds a wonderful flavor
- 2 cloves garlic minced
- ½ tsp fresh ginger minced optional
- 1 tsp cornstarch (corn flour) mixed with 2 teaspoons cold water. This is your cornstarch slurry
For the Chicken:
- 1.3 lbs boneless skinless chicken thighs cut into 1 ½-inch (3–4 cm) pieces
- 1 tbsp cornstarch
For Serving:
- 14 oz broccoli florets lightly steamed
- 1 whole green onion thinly sliced
- 1 ½ cup rice cooked
Instructions
- In a bowl or jug, whisk together the soy sauce, sugar, vinegar, Mirin, sesame oil, garlic, and cornstarch slurry until smooth. Set aside.
- Place the chicken pieces in a bowl and toss with 2 tablespoons of the sauce. Let sit for 30 minutes at room temperature, or skip if you're in a rush.
- Sprinkle the chicken with cornstarch and toss until each piece is lightly coated.
- Set your air fryer to 400°F (200°C) and let it preheat for at least 5 minutes.
- Arrange the chicken in a single layer in the basket (work in batches if needed). Air fry for 8–12 minutes, flipping halfway, until golden, crispy, and fully cooked (internal temp: 165°F/74°C).
- While still hot, toss the cooked chicken with the remaining teriyaki sauce until it’s glossy and coated.
- Plate your chicken over rice with broccoli on the side. Top with sliced green onions and serve immediately.
Notes
- Marinate if you can: Even 15–30 minutes of marinating will take the flavor to the next level. The vinegar and aromatics help tenderize the chicken while it soaks up that umami-rich sauce.
- Cornstarch is key: Don’t skip it! That light dusting is what gives the chicken its crispy edges and helps the sauce cling like a dream.
- Need a little kick? Add red pepper flakes or a swirl of sriracha to the sauce. A little heat goes a long way.
- Leftovers love the air fryer: Store in an airtight container in the fridge for up to 3 days. Reheat in the air fryer to bring the crisp back to life.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
you do not say how much sesame oil to use.
Thanks Libby for brining this to my attention, the recipe has been updated with 1 tablespoon of sesame oil, hope you enjoy!
Hi Karine
Looks wonderful, but can I bake them chicken off in a normal oven, as I don’t have a Air Fryer. If so, bake at the same temperature…?
Hi Clive, yes you can in a normal oven for around 425°F (220°C) to get a similar crispy result or 400°F (200°C) with fan force. Don’t forget to pre heat the oven for that crispiness. Alternatively it works just as well in a saucepan, just follow this traditional teriyaki chicken recipe
I made your recipe tonight and it was very tasty. My only regret is that I didn’t spray the air fryer rack with oil. Flavor was very good. My husband wanted a little more sweetness, but I thought it was perfect. Thank you!
With all the warnings out there now about using non stick pans including most air fryers I’d rather try this baked in the oven or even under the broiler. Any advice on oven temps to use and whether the convection feature would be better? Tks
Hi Michael,
For baking, a good starting point would be around 425°F (220°C) to get a similar crispy result. The convection setting would be a great choice as it functions most like an air fryer, circulating hot air for even crisping; you might even want to lower the temperature slightly to 400°F (200°C) with convection.
If you use the broiler, keep a close eye on it as the sugar in the sauce can burn quickly. I’d place the chicken about 6-8 inches from the heat and broil for just a few minutes on each side until cooked through and nicely browned. Enjoy this recipe either way! Xx
Loved it! Q – any instruction derivation(s) if using bone-in thighs?