Teriyaki Chicken comes out tender and juicy using the air fryer. And the quick and easy homemade Teriyaki Sauce will convince you never to buy it from the store again.
Place the chicken in a non reactive dish or a zip lock freezer bag.
Stir together soy sauce, mirin, brown sugar, garlic and ginger in a bowl.
Pour half of the sauce over the chicken. Cover with plastic wrap and marinate in the fridge for 30 minutes.
Preheat air fryer to 400° and spray lightly with cooking oil spray
Discard the marinade and place chicken thighs in a single layer in the air fryer basket, leaving space around each piece.
Cook the chicken for 15 minutes.
While the chicken is cooking, put the remaining teriyaki sauce in a saucepan and bring to a boil over medium high heat, then reduce the heat to low. The sauce will bubble and foam.
Simmer the sauce for 10 minutes, whisking often to stir down any foam. Remove from heat immediately. The sauce will thicken as it cools.
After the chicken has cooked for 15 minutes, brush teriyaki sauce on all sides of each piece.
Cook the chicken for another 5 minutes, or until it reaches an internal temperature of 165° using an instant read thermometer.
Brush more teriyaki sauce over the chicken before serving.
Notes
Air Fryer Liners: I always use a silicone liner in my air fryer. It eliminates the need for any oil in this recipe and others. It also makes cleanup a breeze.
Don't overcook: Be careful not to overcook as it may result in dry chicken.The chicken is done when the internal temperature reaches 165° using an instant read thermometer.
Brush halfway: Don’t forget to brush the chicken with teriyaki sauce after 15 minutes, which helps infuse the flavors and prevent it from drying out.
Thickening the sauce: If you replaced the mirin with rice vinegar, make a cornstarch slurry with ½-tablespoon of cornstarch with 2 tablespoons of water, then add this to the simmering sauce. If you do have mirin, the sauce might seem too thin. Don't worry, though, it will thicken as it cools.
This recipe is gluten-free because I use gluten-free soy sauce. You can also use tamari, liquid aminos, or coconut aminos to make this recipe gluten-free. Just double-check the brand to make sure it’s certified gluten-free.
Fridge: Transfer the leftover chicken thighs to an airtight container, and they will last for up to 3 days in the fridge.
Freezer: To freeze leftovers, let the chicken thighs completely cool. Transfer them to a freezer-safe container or bag, then store them for up to 1 month.
Reheating: If frozen, thaw the chicken in your fridge overnight. Reheat the chicken thighs in an air fryer for 4-5 minutes at 375°F. Alternatively, you can heat them in the microwave in 60-second bursts, or until warm.
Oven: You can bake this teriyaki chicken in the oven. Preheat the oven to 400°. Place chicken pieces on a parchment lined baking sheet. Bake 30 minutes, brushing the sauce on in the last ten minutes. Chicken is done when the internal temperature reads 165° using an instant read thermometer.