There’s a reason teriyaki chicken is one of the most beloved Asian-inspired dishes around — that glossy, sweet-savory glaze that caramelizes into something almost lacquered and shiny is one of the most satisfying things in all of cooking. Making it in the air fryer takes what was already a fairly simple dish and makes it weeknight-easy, producing beautifully charred chicken coated in the most incredible teriyaki sauce.
This teriyaki chicken recipe uses a simple homemade sauce that is far superior to any bottled version — it takes 5 minutes to make and tastes absolutely restaurant-quality. Serve it over steamed rice with a pile of steamed broccoli and you’ve got a dinner that the whole family will ask for on repeat.
Why You'll Love This Recipe
- Glossy, sticky teriyaki glaze that caramelizes magnificently
- Homemade sauce — far better than bottled, and takes just 5 minutes
- Ready in 25 minutes including sauce-making
- Healthy and high-protein without feeling boring
- Family-friendly — mild, sweet, and universally appealing
- Works beautifully with chicken thighs or breasts
Ingredients
For the Chicken
- 1.5 lbs boneless, skinless chicken thighs (or breasts)
- Salt and black pepper
For the Teriyaki Sauce
- ¼ cup soy sauce
- 3 tablespoons honey (or brown sugar)
- 2 tablespoons mirin (or dry sherry + extra sugar)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon cornstarch + 1 tablespoon water (slurry for thickening)
For Serving/Garnish
- Sesame seeds
- Sliced green onions
- Steamed white rice
- Steamed broccoli or bok choy
Step-by-Step Instructions
- Make the teriyaki sauce. Combine soy sauce, honey, mirin, rice vinegar, sesame oil, garlic, and ginger in a small saucepan over medium heat. Bring to a simmer, stir in cornstarch slurry, and cook for 2–3 minutes until the sauce thickens slightly and coats the back of a spoon. Remove from heat.
- Season the chicken. Lightly season chicken thighs with a pinch of salt and pepper.
- Preheat the air fryer to 380°F (195°C) for 3 minutes.
- Air fry (first round). Place chicken in the basket in a single layer. Cook for 10 minutes, flip, and brush generously with teriyaki sauce.
- Glaze and finish. Cook for another 8–10 minutes, brushing with more sauce in the last 2 minutes, until chicken reaches 165°F and the glaze is sticky and caramelized.
- Rest. Let the chicken rest for 3–4 minutes, then slice or serve whole.
- Garnish. Drizzle with remaining sauce, sprinkle sesame seeds and green onions, and serve over rice.
Pro Tips
- Chicken thighs are ideal — they’re forgiving, flavorful, and stay juicy.
- Brush sauce in the last few minutes of cooking to prevent burning (the sugars can scorch).
- Make extra sauce — everyone wants more for their rice.
- Pound chicken breasts thin if using — they cook more evenly.
- Don’t skip the cornstarch slurry — it’s what gives the sauce its gorgeous, glossy consistency.
Variations & Substitutions
- Teriyaki salmon — same sauce, cook salmon at 400°F for 8–10 minutes
- Teriyaki beef — use the sauce as a marinade for flank steak
- Pineapple teriyaki — add 2 tablespoons pineapple juice to the sauce
- Spicy teriyaki — add sriracha or chili garlic paste to the sauce
- Vegetarian — use the sauce on extra-firm tofu or cauliflower steaks
- Low-sodium — use reduced-sodium soy sauce or coconut aminos
What to Serve With
- Steamed jasmine or sushi rice
- Sesame-roasted broccoli or bok choy
- Cucumber salad with rice vinegar
- Miso soup
- Steamed edamame
- Gyoza dumplings for a full Japanese-inspired spread
Storage & Reheating
Refrigerator: Store for up to 4 days. Keep extra sauce in a small jar.
Freezer: Freeze cooked teriyaki chicken (without sauce) for up to 3 months.
Reheating: Air fryer at 350°F for 4 minutes. Re-drizzle with sauce when serving.
Recipe Card
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Ingredients Summary:
1.5 lbs chicken thighs, soy sauce, honey, mirin, rice vinegar, sesame oil, garlic, ginger, cornstarch; sesame seeds and green onions to garnish
Instructions Summary:
Make teriyaki sauce → season chicken → air fry at 380°F for 10 min → flip and brush with sauce → cook 8–10 more minutes glazing near the end → rest and serve over rice
This teriyaki chicken is true weeknight hero food. Make it once and it will absolutely earn a permanent spot in your dinner rotation! 🍱🌟