Teriyaki Chicken
30 min.
Easy
Medium
Teriyaki chicken is a classic Japanese dish known for its sweet, savory, and glossy caramelized sauce. This air fryer version gives you juicy chicken on the inside with a slightly crispy exterior while keeping that traditional flavor.
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Boneless chicken
(600 g) (1.3 lb) boneless chicken thighs (or breast) - (for chicken)
Salt
Salt to taste - (for chicken)
Black pepper
Black pepper to taste - (for chicken)
Soy sauce
1/4 cup soy sauce - (for Teriyaki sauce)
Mirin
1/4 cup mirin (Japanese rice wine) - (for Teriyaki sauce)
Sake
2 tbsp sake (optional but traditional) - (for Teriyaki sauce)
Sugar
2 tbsp sugar - (for Teriyaki sauce)
Fresh grated ginger
1 tsp fresh grated ginger - (for Teriyaki sauce)
Garlic cloves (minced)
1 garlic clove, finely minced - (for Teriyaki sauce)
Steamed white rice
Steamed white rice - (Optional for serving)
Toasted sesame seeds
Toasted sesame seeds - (Optional for serving)
Chopped green onions
Chopped green onions - (Optional for serving)
30 min.
In a small saucepan, combine soy sauce, mirin, sake, sugar, ginger, and garlic. Bring the mixture to a gentle simmer over medium heat. Reduce the heat and cook for 5–7 minutes until it is slightly thickened. Set the sauce aside.
Season the chicken with salt and pepper. Optional: Marinate the chicken for 10–15 minutes using a small amount of the prepared sauce.
Preheat your air fryer to 180°C (350°F). Place the chicken in the basket, ensuring you do not overcrowd it. Cook for 12 minutes. Flip the chicken and cook for another 5–6 minutes until it is golden and cooked through.
Remove the chicken from the air fryer and brush it with the teriyaki sauce. Return it to the air fryer for 2–3 minutes to allow the sauce to caramelize. Add extra sauce before serving if desired.
Slice the chicken. Serve over a bed of rice. Garnish with sesame seeds and green onions.
Serving:
4
30 min.
Easy
Medium
Teriyaki chicken is a classic Japanese dish known for its sweet, savory, and glossy caramelized sauce. This air fryer version gives you juicy chicken on the inside with a slightly crispy exterior while keeping that traditional flavor.
Boneless chicken
(600 g) (1.3 lb) boneless chicken thighs (or breast) - (for chicken)
Salt
Salt to taste - (for chicken)
Black pepper
Black pepper to taste - (for chicken)
Soy sauce
1/4 cup soy sauce - (for Teriyaki sauce)
Mirin
1/4 cup mirin (Japanese rice wine) - (for Teriyaki sauce)
Sake
2 tbsp sake (optional but traditional) - (for Teriyaki sauce)
Sugar
2 tbsp sugar - (for Teriyaki sauce)
Fresh grated ginger
1 tsp fresh grated ginger - (for Teriyaki sauce)
Garlic cloves (minced)
1 garlic clove, finely minced - (for Teriyaki sauce)
Steamed white rice
Steamed white rice - (Optional for serving)
Toasted sesame seeds
Toasted sesame seeds - (Optional for serving)
Chopped green onions
Chopped green onions - (Optional for serving)
30 min.
In a small saucepan, combine soy sauce, mirin, sake, sugar, ginger, and garlic. Bring the mixture to a gentle simmer over medium heat. Reduce the heat and cook for 5–7 minutes until it is slightly thickened. Set the sauce aside.
Season the chicken with salt and pepper. Optional: Marinate the chicken for 10–15 minutes using a small amount of the prepared sauce.
Preheat your air fryer to 180°C (350°F). Place the chicken in the basket, ensuring you do not overcrowd it. Cook for 12 minutes. Flip the chicken and cook for another 5–6 minutes until it is golden and cooked through.
Remove the chicken from the air fryer and brush it with the teriyaki sauce. Return it to the air fryer for 2–3 minutes to allow the sauce to caramelize. Add extra sauce before serving if desired.
Slice the chicken. Serve over a bed of rice. Garnish with sesame seeds and green onions.
Serving:
4
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