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 time
- 15 min
- Cook time
- 12 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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)
- 1.3 lbs boneless skinless chicken thighs (cut into 1 ½-inch (3–4 cm) pieces)
- 1 tbsp cornstarch
- 14 oz broccoli florets (lightly steamed)
- 1 whole green onion (thinly sliced)
- 1 ½ cup rice (cooked)
Instructions
- 1
In a bowl or jug, whisk together the soy sauce, sugar, vinegar, Mirin, sesame oil, garlic, and cornstarch slurry until smooth. Set aside.
- 2
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.
- 3
Sprinkle the chicken with cornstarch and toss until each piece is lightly coated.
- 4
Set your air fryer to 400°F (200°C) and let it preheat for at least 5 minutes.
- 5
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).
- 6
While still hot, toss the cooked chicken with the remaining teriyaki sauce until it’s glossy and coated.
- 7
Plate your chicken over rice with broccoli on the side. Top with sliced green onions and serve immediately.