Air Fryer Chicken Yakitori
, Published May 12, 2026
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Air Fryer Chicken Yakitori – irresistibly juicy chicken skewers coated in a sticky sweet-savory glaze. Easy and quick, so skip the takeout and cook authentic yakitori at home!
Love chicken skewers? Try my easy Air Fryer Souvlaki recipe!
What is Yakitori?
Yakitori is a beloved Japanese street food made from bite-sized pieces of chicken grilled over charcoal and brushed with a savory-sweet sauce called tare. The word yakitori translates as “grilled bird” (yaki = grilled, tori = bird).
In Japan, it is sold at street stalls and izakayas (pubs) and traditionally cooked over an open flame. At home, the air fryer does a fantastic job recreating the slightly charred, caramelized edges that make it so delicious.
Why You’ll ❤️ This Recipe
✔ Prefect results: Juicy, tender chicken with caramelized edges
✔ Authentic flavor: Thanks to our homemade yakitori sauce
✔ Quick and Easy: Tasty chicken dinner ready in minutes? Yes please!
Here’s What You’ll Need
Yakitori is simplicity itself – just a handful of ingredients and minimal effort but BIG flavor! This is my take on the traditional recipe, using the following key ingredients:
- Chicken: I use skinless and boneless chicken thighs for perfectly tender, succulent bites.
- Green Onions (a.k.a scallions / spring onions): These turn sweet and slightly smoky when cooked.
- Reduced-Sodium Soy Sauce: Provides that deep umami base without being overly salty.
- Mirin: This sweet Japanese rice wine gives the glaze its signature shine and flavor.
- Sake or Shaoxing rice wine: Adds depth and balances the sweetness.
- Honey and sugar: To add the signature sweetness and help thicken the sauce to a glossy, sticky glaze.
- Sesame Oil: Prevents the chicken from sticking to the air fryer.
- Cornstarch: Used to tenderize the chicken and helps to thicken the sauce.
How to Make Air Fryer Chicken Yakitori
- Make the yakitori sauce: Combine the soy sauce, mirin, sake or rice wine, honey and sugar in a small pan. Bring to a simmer, then cook over low heat for about 10 minutes, or until the sauce is reduced.
- Prep the chicken: Cut the chicken into bite-sized pieces, place in a bowl, add the sesame oil and cornstarch and toss to combine.
- Cut the green onions (white and light green parts only) into one-inch pieces and soak in a bowl of water to prevent them from burning. Reserve the green parts for garnish.
- Prep the skewers: Cut chicken thighs into bite-sized pieces and thread them onto skewers, alternating with the green onions. If you are using wooden skewers, soak them in water for 20-30 minutes first so they don’t burn.
- Air Fry: Preheat the air fryer to 350°F / 180°C. Place the skewers in the air fryer basket in a single layer and cook for 5 minutes. Brush the chicken with the glaze on both sides and flip over.
- Continue to cook for 10-15 minutes, glazing once or twice more. Check the chicken is cooked through – it should register at least 165°F (74°C) on a meat thermometer, but for best texture and flavor, cook chicken thighs until internal temperature is 176°F–194°F (80°C–85°C).
- Serve: Drizzle with extra glaze and a sprinkle of sesame seeds or shichimi sauce togarashi and finely sliced green onions.
Recipe Notes and Tips
- Substitutions: For a leaner option, you can use chicken breasts instead of thighs. Cook until the internal temperature is 175°F (74°C) – you may need to shorten the cooking time.
- Serving suggestions: Serve your chicken yakitori straight from the air fryer while it’s still hot and glossy, with a little extra glaze brushed over the top. Pair with rice or noodles and steamed or stir-fried veggies for a proper meal or serve the skewers as a party snack – they are guaranteed to be a huge hit!
- Leftovers and storage: Store any leftover sauce in a sealed jar and place leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop in the air fryer for a few minutes or warm in the microwave, brushing with a little sauce to refresh the glossy finish.
👉 Please leave a comment and rating if you try this air fryer yakitori recipe. Follow me on Pinterest for more easy recipes and don’t forget to tag me on @Instagram or TikTok so I can see your creations.
Air Fryer Chicken Yakitori
Ingredients
For the sauce
- ½ cup (125ml) reduced sodium soy sauce
- ¼ cup (60ml) mirin I used aged mirin
- ¼ cup (60ml) Shaoxing wine or sake
- 4 tbsp honey
- 1 tbsp granulated sugar
For the chicken
- 8 chicken thighs skinless and boneless
- 12 green onions (= spring onions / scallions)
- 2 tsp sesame oil
- 1 tbsp cornstarch (= cornflour)
To serve
- 1 tbsp shichimi togarashi or sesame seeds
- spring onions reserved green ends, to garnish
Instructions
Make the yakitori sauce
- Combine the soy sauce, mirin, sake or rice wine, honey and sugar in a small pan. Bring to a simmer then cook over low heat for about 10 minutes, or until the sauce is slightly reduced.½ cup (125ml) reduced sodium soy sauce, ¼ cup (60ml) mirin, ¼ cup (60ml) Shaoxing wine, 4 tbsp honey, 1 tbsp granulated sugar
- Let cool then transfer 4 tablespoons of the sauce to a separate container to use for serving.
Prep the chicken and green onions
- Meanwhile, cut the chicken into bite-sized pieces, place in a bowl, add the sesame oil and cornstarch and toss to combine.8 chicken thighs, 2 tsp sesame oil, 1 tbsp cornstarch
- Cut the green onions (white and light green parts only) into one-inch pieces and soak in a bowl of water to prevent them from burning. Reserve the green parts and finely dice for garnish.12 green onions
Prep the skewers
- If you are using wooden skewers, soak them in water for 20-30 minutes first.
- Cut chicken thighs into bite-sized pieces and thread onto skewers, alternating with the green onions.
Air Fry
- Preheat the air fryer to 350°F / 180°C. Place the skewers in the air fryer basket in a single layer and cook for 5 minutes. Brush the chicken with the glaze on both sides and flip over.
- Continue to cook for 10-15 minutes, glazing once or twice more. Check the chicken is cooked through – it should register at least 165°F (74°C) on a meat thermometer, but for best texture and flavor cook chicken thighs until internal temperature is 176°F–194°F (80°C–85°C).
Garnish and serve
- Drizzle with extra glaze and a sprinkle of sesame seeds or shichimi togarashi and finely sliced green onions.1 tbsp shichimi togarashi, spring onions
Notes
- Store leftovers in an airtight container in the fridge for up to three days. Store any leftover sauce in a sealed jar and brush over the yakitori when reheating.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
