Air Fryer Chicken Thighs (Teriyaki)

Air fryer teriyaki chicken served over rice with broccoli and sliced green onions

5 from 4 votes

Air Fryer Chicken Thighs (Teriyaki)

Golden, glossy, and oh-so-satisfying—these crispy air-fried chicken bites are tossed in a bold, sticky-sweet teriyaki glaze with soy, garlic, and just a kiss of sweetness. Ready in minutes, devoured even faster—weeknight dinner just got an upgrade.

Prep Time15

Cook Time12

Marinate Time30

Total Time57

Course: Air Fryer, Chicken, Dinner

Cuisine: Asian, Contemporary Fusion, Japanese

Keyword: Air Fryer Chicken, Crispy, Teriyaki

Servings: servings

Author: Karina Carrel

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

US - Metric

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

Expert 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