These Easy Air Fryer Chicken Yakitori skewers are tender, juicy, and coated in a sweet-savory glaze that’s packed with umami. Ready in under 20 minutes, they make an easy Japanese-inspired dinner or appetizer your whole family will love.
Air Fryer Chicken Yakitori brings the flavors of traditional Japanese street food straight to your kitchen without the hassle of grilling over charcoal.
Tender chicken pieces are skewered, brushed with a delicious soy, mirin, and sugar glaze, and air fried to perfection with a slight caramelized finish.
Quick, flavorful, and incredibly versatile, these skewers are perfect as a weeknight dinner, party appetizer, or a fun snack to serve alongside rice or veggies.
Why You Will Love This Recipe!
- Quick and Easy: Ready in under 20 minutes, perfect for busy weeknights.
- Tender and Juicy: Chicken stays moist inside with a perfectly caramelized exterior.
- Savory-Sweet Flavor: Glazed with a soy, mirin, and sugar sauce for authentic umami taste.
- Versatile Serving Options: Great as an appetizer, snack, or main dish with rice or veggies.
- Minimal Cleanup: Made in the air fryer, no messy grill or stovetop needed!
Serve with Air Fryer Sweet Potato French Fries or even an Air Fryer Baked Potato.
Ingredients Needed
- Soy Sauce: Rich, salty, umami-packed Japanese seasoning liquid.
- Water: To help thin and balance sauce.
- Mirin Rice Wine: Sweet Japanese rice wine for authentic flavor.
- Rice Vinegar: Mild, slightly sweet vinegar for balanced acidity.
- Brown Sugar: Adds sweetness and depth to glaze sauce.
- Ginger: Warm, spicy root for aromatic flavor.
- Minced Garlic: Pungent, aromatic garlic to enhance savory taste.
- Cornstarch: Thickening agent to give sauce perfect consistency.
- Chicken Thighs or Boneless Chicken Breast: Tender, juicy protein for skewers.
- Salt and Black Pepper: Basic seasoning to enhance natural flavors.
- Sesame Seeds: Nutty, crunchy garnish for added texture.
- Green Onions: Fresh, mild onion flavor for garnish and taste.
How To Make Air Fryer Chicken Yakitori
Step One: Combine soy sauce, mirin, sake, and sugar in a bowl. Mix until the sugar dissolves.
Step Two: Cut chicken thighs or chicken breasts into 2-inch pieces and place them in the marinade, ensuring they’re well-coated. Let them marinate for at least 30 minutes, but longer (up to 2 hours) is even better.
Step Three: If you’re using bamboo skewers, soak them in water for about 30 minutes to prevent them from burning in the air fryer. Thread the marinated chicken pieces onto the skewers. If you’re using green onions, you can alternate between chicken pieces and folded segments of green onions.
Step Four: Preheat your air fryer to 375 degrees F (190°C) for 4-5 minutes. Place the yakitori chicken skewer in the air fryer basket in a single layer, ensuring they don’t overlap. Set cook time for about 10-12 minutes, turning halfway through. If you want more of a charred appearance, you can increase the temperature to 400°F (205°C) for the last 2-3 minutes.
Step Five: Heat the leftover sauce in a small saucepan over medium heat, and then baste the skewers with leftover marinade during the halfway turn to intensify the flavor.
Serving: Once the chicken yakitori is cooked, remove the skewers from the air fryer. Serve hot with additional yakitori sauce if desired. Pairing with steamed rice, sliced green onions, sesame seeds, or a side salad can create a complete meal.
Easy Air Fryer Chicken Yakitori Recipe Tips
- Marinate Longer for More Flavor: Let the chicken soak in the marinade for 1–2 hours if you have time. This intensifies the sweet-savory flavor.
- Use Boneless Thighs: Chicken thighs stay juicier than breasts and give a more tender bite.
- Bamboo Skewers: Always soak bamboo skewers in water for 30 minutes before cooking to prevent burning.
- Even Cooking: Make sure skewers don’t overlap in the air fryer basket. Cook in batches if needed.
- Glaze Twice: Brush leftover sauce on the skewers halfway through cooking for extra caramelization and flavor.
- Optional Garnishes: Sprinkle with sesame seeds or chopped green onions before serving for added texture and freshness.
Storing Instructions
- Refrigerate: Store leftover yakitori skewers in an airtight container in the fridge for up to 3–4 days.
- Freeze: Remove chicken from skewers, place in a freezer-safe container, and freeze for up to 2 months.
- Reheat: Reheat in the air fryer at 350°F for 3–5 minutes, or until warmed through. Avoid microwaving if you want to keep them slightly crispy.
Air Fryer Chicken Yakitori Recipe Faqs
Can I use chicken breasts instead of thighs? Yes, but chicken thighs stay juicier and more tender. Breasts may dry out faster, so reduce cooking time slightly.
Do I need to soak bamboo skewers? Absolutely. Soaking skewers in water for at least 30 minutes prevents them from burning in the air fryer.
How long should I marinate the chicken? A minimum of 30 minutes works, but 1–2 hours (or even overnight) gives maximum flavor.
Can I cook multiple skewers at once? Yes, but make sure they don’t overlap in the air fryer basket. Cook in batches if needed for even cooking.
How do I reheat leftover yakitori? Reheat in the air fryer at 350°F for 3–5 minutes to keep them slightly crispy, or warm in the oven. Avoid microwaving if you want the texture to stay firm.
Can I freeze leftover chicken yakitori? Yes. Remove chicken from the skewers, place in a freezer-safe container, and freeze up to 2 months. Thaw in the fridge before reheating.
Can I add vegetables to the skewers? Yes! Bell peppers, onions, or scallions can be threaded between chicken pieces for variety.
More Air Fryer Recipes
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Easy Air Fryer Chicken Yakitori
Description
Ingredients
Sauce Ingredients:
- 2/3 cup Soy sauce
- 1/2 cup Water
- 2 tablespoons Mirin Rice Wine
- 2 tablespoons Rice Vinegar
- 2/3 cup Brown Sugar
- 1 teaspoon Ginger, ground or fresh
- 1 teaspoon Minced Garlic
- 2 tablespoons Cornstarch
Chicken Ingredients:
- 1 pound Chicken Thighs or Boneless Chicken Breast
- Salt & Black Pepper To Taste
- Sesame Seeds
- Green Onions
Instructions
- Start by making the sauce in a medium-sized saucepan, mix the soy sauce, water, mirin, rice vinegar, brown sugar, ginger, garlic, and cornstarch. Mix well. Bring to a low simmer, and then remove from heat.
- Split the sauce into two bowls, one will be the chicken’s marinade, and the other one will be the dipping sauce to serve with the chicken.
- Dice your chicken into 1 to 2-inch pieces. Then pour the marinade in and mix well. Refrigerate for about 30 minutes.
- Thread the chicken through the skewers, spay the air fryer basket, set the temperature to 370 degrees F, air fryer setting for 5 minutes, then flip the chicken (with tongs), and air fry another 5-8 minutes.
- Garnish with salt, black pepper, sesame seeds and green onions before serving. (optional)
Equipment
- Cooking Spray
- Parchment Paper
Notes
Nutrition
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Karen
Two weeks ago I tried this dish in a Japanese restaurant and loved the flavors and the different flavors it gave chicken. I was on a recipe search and your recipe is the closest to what I remembered. Oh, this was so spot on that I’m making it again this weekend. I didn’t have rice wine and truthfully didn’t want to buy it. Searched for a sub and sherry popped up. I used the sherry, no difference I could taste and served over jasmine rice. This weekend I’m making your air fryer chicken kebob recipe and using this recipe as the marinade. Another Winner, Laurie. Thank you.