Air Fryer Teriyaki Chicken has irresistibly crispy skin and is finished in a homemade teriyaki glaze. Serve these juicy bone-in chicken thighs over steamed rice for an easy, satisfying weeknight meal.
If you love crispy chicken skin, try Air Fryer Frozen Chicken Wings for another simple crispy option.
For bite-size pieces tossed in teriyaki sauce, try Teriyaki Chicken Rice Bowls.
Table of Contents
- What is Teriyaki Chicken?
- Why You’ll Love This Recipe
- Ingredients & Substitutions
- How To Make Air Fryer Teriyaki Chicken
- Recipe Serving Suggestions
- Expert Tips & Variations
- Recipe FAQs
- More Air Fryer Recipes
- Air Fryer Teriyaki Chicken Thighs (Crispy) Recipe
What is Teriyaki Chicken?
Teriyaki originates in Japan. Traditionally it refers to a cooking method where meat is grilled and glazed with a sauce made from soy sauce, mirin, sake, and sugar. Modern home versions use similar savory-sweet ingredients to create a glossy, flavorful glaze.
Why You’ll Love This Recipe
- Simple air fryer method
- Crispy, browned chicken skin
- Homemade sweet-spicy teriyaki sauce ideal for meal prep
- Tender, juicy bone-in chicken thighs
- Lower-effort, family-friendly dinner
- Ready in about 30 minutes
Ingredients & Substitutions
- Chicken Thighs: Bone-in, skin-on thighs give the best flavor and crispiness. Substitute boneless thighs or breasts, but reduce cooking time.
- Toasted Sesame Oil: Use dark or toasted sesame oil for a richer, nutty flavor.
- Chili Garlic Sauce: Swap with sriracha if needed. Reduce quantity or omit for less heat.
Complete ingredient amounts are listed in the recipe card below.
How To Make Air Fryer Teriyaki Chicken
Quick Overview
- Air fry the seasoned chicken thighs, flipping once for even crisping.
- Prepare the homemade teriyaki sauce on the stovetop.
- Toss the cooked thighs in the sauce and serve over rice.
Step by Step Instructions
Step 1: Arrange chicken thighs skin-side down in a single layer in the air fryer basket. Season lightly with salt and pepper if desired.
Step 2: Air fry at 400°F (200°C) for 10 minutes. Flip the thighs and season again if needed.
Step 3: Continue air frying at 400°F for about 15 more minutes, until the skin is golden and crispy and the internal temperature reaches at least 165°F (74°C).
If the skin needs more crisping, cook in 2–3 minute increments until you reach the desired texture.
Step 4: Whisk the sauce ingredients (except the oil and garlic) in a small bowl until combined.
Step 5: In a small skillet, heat toasted sesame oil over medium heat and sauté the garlic until fragrant and lightly browned.
Step 6: Lower the heat to medium-low, add the whisked sauce to the pan, and simmer until slightly thickened.
Step 7: Toss the cooked chicken thighs in the teriyaki sauce to coat, or spoon the sauce over each thigh before serving.
The sauce should coat the back of a spoon but not be overly stiff—it will continue to thicken as it cools. If it becomes too thick, loosen with a splash of water.
Recipe Serving Suggestions
These bone-in thighs are excellent over steamed rice or noodles. Popular sides include jasmine or basmati rice, fried rice, rice noodles, or cauliflower rice. Crisp vegetable sides like air-fryer egg rolls, spring rolls, or a spicy cucumber salad also pair well.
- Serve over jasmine rice with extra sauce spooned on top so the rice soaks up the flavors.
- Add steamed or roasted vegetables for a balanced plate.
Expert Tips & Variations
- Know your air fryer: Models vary in power and size; adjust times as needed and check progress while cooking.
- Don’t overcrowd the basket: Arrange thighs in a single layer with space between pieces so air can circulate and skin crisps.
- Use a meat thermometer: Cook chicken to 165°F (74°C) internal temperature for safety and best results.
- Balance the sauce: Each ingredient contributes to the flavor—sweetness, salt, acidity, and umami—so follow the ingredient list for a well-rounded glaze.
- Adjust sauce thickness: Simmer gently until it reaches the desired consistency; it will thicken as it cools.
Recipe FAQs
Yes. An air fryer cooks raw chicken thoroughly and often faster than a conventional oven.
Yes. Lightly spraying oil can prevent spices from burning and help the skin crisp and brown.
Yes. Teriyaki works well as a marinade for chicken, shrimp, beef, or fish. Reserve some sauce to brush on after cooking for the best flavor.
A balanced teriyaki sauce tastes sweet, salty, tangy, and savory with umami depth.
Mix cornstarch with a little cold water, then whisk it into the simmering sauce. One tablespoon of cornstarch is usually enough to thicken the amount used here.
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Air Fryer Teriyaki Chicken Thighs (Crispy)
Equipment
-
Air Fryer
-
Meat Thermometer
-
Garlic Press
Ingredients
- 4 large bone-in skin-on chicken thighs about 2 pounds
Teriyaki Sauce
- 1/3 cup water
- 1/4 cup soy sauce
- 3 Tablespoons brown sugar
- 2 Tablespoons rice wine vinegar
- 1 Tablespoon honey
- 1 Tablespoon cornstarch
- 1 teaspoon ginger paste
- 1 teaspoon onion powder
- 1 teaspoon chili garlic sauce
- 2 teaspoons toasted sesame seed oil
- 5 cloves garlic pressed
Instructions
- Place the chicken thighs skin side down in the air fryer basket. Season lightly with salt and pepper if desired.
- Air fry for 10 minutes at 400°F (200°C). Flip the thighs and season again if desired.
- Air fry for another 15 minutes at 400°F, or until the chicken skin is crispy and browned and the internal temperature reaches at least 165°F (74°C).
- In a small bowl, whisk together the sauce ingredients (except the oil and garlic) until smooth.
- In a small pan, heat the toasted sesame oil over medium heat and sauté the garlic until it begins to brown.
- Reduce heat to medium-low, add the sauce mixture, and simmer until slightly thickened.
- Coat the cooked chicken thighs with the teriyaki sauce and serve over rice.
Notes
- Chicken Thighs: Swap for boneless thighs or breasts, adjusting cook time as needed.
- Sesame Seed Oil: Use toasted sesame oil for best flavor.
- Chili Garlic Sauce: Sriracha can be used instead; reduce or omit for milder heat.
- Don’t overcrowd the air fryer: Single-layer placement yields crispier skin.
- Don’t overcook the sauce: Simmer gently and remove when it reaches the right consistency; it will thicken as it cools.
- Serve over rice with extra sauce: Spoon additional glaze over rice so it soaks up the flavor.
Nutrition
Nutrition information is an estimate and should be used as a guide only.