Teriyaki chicken is all about that glossy, sticky glaze. The trick in the air fryer is to cook the chicken first, then glaze near the end so the sugars caramelise without burning. Here's how.
Key takeaways
Q: How do you make teriyaki chicken in an air fryer?
A: Air fry the chicken at 200°C (400°F) for 18–20 minutes, brushing with teriyaki glaze in the last 5 minutes so it turns glossy and sticky.
Q: When do you add the glaze?
A: Near the end — the sugars in teriyaki burn easily at high heat.
Times & temperatures
| Cut | Temp | Time |
|---|---|---|
| Thighs | 200°C / 400°F | 18–20 min |
| Breast chunks | 200°C / 400°F | 12–14 min |
The recipe
Air Fryer Teriyaki Chicken
Ingredients
- 8 chicken thighs
- 3 tbsp soy, 2 tbsp honey/mirin
- 1 garlic clove, 1 tsp ginger
- 1 tsp cornflour to thicken
Method
- Air fry the chicken at 200°C for 14 minutes.
- Simmer the sauce until glossy.
- Brush on; cook 5 minutes more.
- Check 74°C; scatter with sesame.
Tips
- Glaze late so the sugars don't burn.
- Thicken the sauce with a little cornflour for gloss.
- Serve with rice and steamed greens.
Frequently asked questions
How do you make teriyaki chicken in an air fryer?
Air fry the chicken at 200°C for most of the time, then brush with a thickened teriyaki sauce in the last 5 minutes so it turns glossy and sticky.
Why does teriyaki glaze burn?
Teriyaki is high in sugar, which caramelises and burns fast at high heat, so add it only near the end of cooking.
Can you use chicken breast?
Yes — breast chunks take 12–14 minutes. Thighs stay juicier over the longer glazing time.