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Air Fryer Teriyaki Chicken Thighs

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Boneless chicken thighs air-fried until juicy, then basted with a glossy homemade teriyaki glaze in the final minutes for a lacquered, slightly charred finish. Ready in about 30 minutes.

Ingredients

Scale
  • 8 boneless, skinless chicken thighs (about 2 lbs)
  • Salt and pepper to taste
  • 1 teaspoon sesame oil
  • Sesame seeds and sliced green onions for garnish
  • Teriyaki Sauce (or use ⅓ cup store-bought):
  • ¼ cup soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons sake (or dry sherry)
  • 1½ tablespoons sugar
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon cornstarch dissolved in 1 tablespoon water

Instructions

  1. Combine soy sauce, mirin, sake, sugar, and ginger in a small saucepan over medium heat. Stir until sugar dissolves, about 2 minutes. Whisk in the cornstarch slurry and cook 1–2 minutes more, stirring constantly, until the sauce thickens slightly and coats a spoon. Remove from heat and set aside.
  2. Pat chicken thighs dry with paper towels. Season both sides lightly with salt and pepper, then rub all over with sesame oil.
  3. Preheat air fryer to 380°F for 3 minutes. Arrange chicken thighs smooth-side down in the basket in a single layer.
  4. Cook at 380°F for 12 minutes. Flip the thighs and brush a generous coat of teriyaki sauce on the top side. Cook for another 4 minutes.
  5. Flip the thighs again, brush the second side with sauce, and increase temperature to 400°F. Cook a final 3 minutes until the glaze is caramelized and sticky and the internal temperature reads 165°F.
  6. Transfer to a plate and garnish with sesame seeds and sliced green onions. Serve over steamed rice.

Notes

Use thighs, not breasts — they stay moist under high heat and have more flavor.

Pat the chicken thoroughly dry before cooking; wet chicken steams instead of charring.

Don’t baste before 12 minutes — the high sugar content in teriyaki sauce will burn if applied too early.

Two thin coats of sauce build a better lacquered finish than one thick coat.

Watch closely during the final 2–3 minutes at 400°F — you want deep amber, not black.

Leftover chicken reheats well in the air fryer at 375°F for 3–4 minutes with a light brush of sauce.

Find it online: https://airfrycentral.com/air-fryer-teriyaki-chicken-thighs-japanese-inspired-easy-dinner/