Description
This Air Fryer Chicken Yakitori recipe offers a deliciously glazed and tender chicken thigh dish inspired by traditional Japanese flavors. Coated in a savory-sweet sauce made with soy sauce, mirin, Shaoxing wine, honey, and sugar, and threaded onto skewers with green onions, this dish is quickly cooked to perfection in an air fryer, achieving a deliciously caramelized exterior and juicy interior. Perfect for a weeknight dinner or entertaining, it’s a healthier and convenient way to enjoy classic yakitori without deep frying or grilling.
Ingredients
For the Sauce
- ½ cup (125ml) reduced sodium soy sauce
- ¼ cup (60ml) mirin (aged preferred)
- ¼ cup (60ml) Shaoxing wine or sake
- 4 tbsp honey
- 1 tbsp granulated sugar
For the Chicken
- 8 skinless, boneless chicken thighs
- 12 green onions (spring onions/scallions)
- 2 tsp sesame oil
- 1 tbsp cornstarch (cornflour)
To Serve
- 1 tbsp shichimi togarashi or sesame seeds
- Reserved green ends of spring onions, finely sliced for garnish
Instructions
- Make the Yakitori Sauce: In a small pan, combine soy sauce, mirin, Shaoxing wine or sake, honey, and sugar. Bring to a simmer, then reduce heat and cook gently for about 10 minutes, until the sauce slightly thickens. Remove from heat and allow to cool. Reserve 4 tablespoons of the sauce separately for serving.
- Prepare the Chicken and Green Onions: Cut chicken thighs into bite-sized pieces and place in a bowl. Add sesame oil and cornstarch, then toss well to coat evenly. Slice the white and light green parts of the green onions into 1-inch pieces and soak in water to prevent burning during cooking. Reserve the green tops and finely dice them for garnish.
- Prep the Skewers: If using wooden skewers, soak them in water for 20-30 minutes to prevent burning. Thread the chicken pieces alternately with pieces of the soaked green onions onto the skewers.
- Air Fry the Yakitori: Preheat the air fryer to 350°F (180°C). Place the skewers in a single layer inside the basket. Cook for 5 minutes. Brush the chicken generously with the yakitori glaze on both sides and flip the skewers. Continue cooking for 10 to 15 minutes, brushing with glaze once or twice more during cooking. Ensure the chicken is fully cooked; it should reach an internal temperature of at least 165°F (74°C), although 176°F to 194°F (80°C–85°C) will yield optimal texture and flavor.
- Garnish and Serve: Drizzle extra yakitori glaze over the cooked skewers. Sprinkle with shichimi togarashi or sesame seeds and the finely sliced green onion tops. Serve immediately while hot.
Notes
- Store leftover chicken yakitori in an airtight container in the refrigerator for up to three days.
- Keep any leftover sauce in a sealed jar; brush over the yakitori when reheating to maintain moisture and flavor.
- If using wooden skewers, soaking them before cooking prevents charring.
- Chicken thighs are preferred for juiciness and tenderness compared to breasts.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Japanese
