Yakitori are Japanese chicken skewers glazed in tare — a sweet-savoury soy-mirin sauce — and charred over heat. The air fryer chars and glazes them in 10 minutes. Here's how.
Key takeaways
Q: How do you make chicken yakitori in an air fryer?
A: Skewer chicken thigh pieces, air fry at 200°C (400°F) for 10–12 minutes, glazing with tare sauce near the end.
Q: What's tare sauce?
A: A glaze of soy, mirin, sake and sugar, simmered until glossy.
Times & temperatures
| Type | Temp | Time |
|---|---|---|
| Thigh skewers | 200°C / 400°F | 10–12 min |
The recipe
Air Fryer Chicken Yakitori
Ingredients
- 600g chicken thighs, in chunks
- 4 tbsp soy, 3 tbsp mirin
- 2 tbsp sake, 1 tbsp sugar
- Spring onion
Method
- Simmer soy, mirin, sake and sugar into tare.
- Skewer the chicken with spring onion.
- Air fry at 200°C for 10–12 minutes.
- Brush with tare and crisp 2 min more.
Tips
- Thigh meat stays juiciest.
- Glaze near the end so it doesn't burn.
- Soak wooden skewers first.
Frequently asked questions
How do you make chicken yakitori in an air fryer?
Skewer chicken thigh pieces, air fry at 200°C for 10–12 minutes, and brush with tare sauce near the end, crisping for a couple more minutes.
What is tare sauce?
The yakitori glaze — soy sauce, mirin, sake and sugar simmered until glossy and slightly thickened.
Why glaze near the end?
The sugary tare can burn if applied too early, so brush it on in the last few minutes for a sticky, glossy finish.