Air Fryer Chicken Yakitori

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Air Fryer Yakitori – Tender chicken skewers coated in a sweet-savory glaze – perfect for an easy dinner or party food.

Prep Time15

Course: Appetizer / Party food, Main

Cuisine: Japanese

Keyword: Air Fryer Chicken Yakitori

Servings: skewers

Calories: 331kcal

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.

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

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.

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).

Drizzle with extra glaze and a sprinkle of sesame seeds or shichimi togarashi and finely sliced green onions.
1 tbsp shichimi togarashi, spring onions

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.