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
Video
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.
Hello Lucy
was wondering if this chicken has to be skewered. can it be cooked in a dish and frequently stirred instead?
many thanks Debbie
Hi Debbie – the recipe is meant to be skewered but I think you could get similar results if you air fried the pieces and shake the basket