📝 About This Recipe
Transport your kitchen to the bustling neon-lit alleys of Tokyo with this incredibly succulent Air-Fried Chicken Yakitori. Traditionally grilled over binchotan charcoal, this version utilizes the intense convection of the air fryer to achieve that signature charred exterior and tender, juicy interior in half the time. Coated in a glossy, sweet-and-savory homemade 'Tare' sauce, these skewers offer a perfect balance of umami and smoke that makes them an irresistible appetizer or main course.
🥗 Ingredients
The Chicken & Aromatics
- 1.5 pounds Chicken Thighs (boneless and skinless, cut into 1-inch bite-sized pieces)
- 6-8 stalks Negi (Japanese Long Onion) or Scallions (white and light green parts only, cut into 1-inch lengths)
- 1 teaspoon Toasted Sesame Oil (to coat the chicken before air frying)
- 1/2 teaspoon Kosher Salt
The Homemade Tare Sauce
- 1/2 cup Soy Sauce (high-quality Japanese soy sauce preferred)
- 1/2 cup Mirin (sweet Japanese rice wine)
- 1/4 cup Sake (dry Japanese rice wine)
- 1/4 cup Water
- 2 tablespoons Brown Sugar (packed)
- 1 inch piece Fresh Ginger (sliced into thin rounds)
- 2 pieces Garlic Cloves (smashed)
- 1/2 teaspoon Black Peppercorns (whole)
For Garnish
- 1 teaspoon Shichimi Togarashi (Japanese seven-spice powder)
- 1 teaspoon Toasted Sesame Seeds
- 1 tablespoon Fresh Scallion Curls (finely sliced for brightness)
👨🍳 Instructions
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1
If using bamboo skewers, soak them in cold water for at least 30 minutes to prevent them from burning in the air fryer.
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2
In a small saucepan, combine the soy sauce, mirin, sake, water, brown sugar, ginger, garlic, and peppercorns. Bring to a boil over medium-high heat.
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3
Reduce the heat to low and simmer the sauce for 15-20 minutes, or until it has reduced by half and thickened into a glossy syrup. Strain and set aside to cool.
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4
Pat the chicken thigh pieces dry with paper towels; removing moisture is key to achieving a good sear in the air fryer.
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5
In a medium bowl, toss the chicken with the sesame oil and kosher salt until evenly coated.
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6
Thread the skewers by alternating between a piece of chicken and a piece of the white scallion/negi. Aim for 3-4 pieces of chicken per skewer.
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7
Preheat your air fryer to 400°F (200°C) for about 5 minutes to ensure it is piping hot.
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8
Lightly grease the air fryer basket with a high-smoke point oil spray. Place the skewers in a single layer, ensuring they do not overlap.
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9
Air fry the skewers for 6 minutes. This initial phase cooks the chicken through and begins the browning process.
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10
Open the basket and, using a pastry brush, generously coat each skewer with the prepared Tare sauce.
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11
Flip the skewers and brush the other side with sauce. Air fry for another 3-4 minutes.
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12
Apply a final layer of sauce to the skewers. Air fry for a final 2 minutes until the sauce is bubbling and slightly charred on the edges.
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13
Remove the skewers and let them rest for 2 minutes. Brush with one last thin layer of fresh Tare for a beautiful mirror-like shine.
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14
Sprinkle with Shichimi Togarashi, toasted sesame seeds, and fresh scallion curls before serving.
💡 Chef's Tips
Always use chicken thighs rather than breasts; the higher fat content keeps them succulent under the high heat of the air fryer. To get the best char, don't crowd the basket; cook in batches if necessary to allow the hot air to circulate freely. If your Tare sauce gets too thick as it cools, simply whisk in a teaspoon of warm water to loosen it back up. Save any leftover Tare sauce in a sealed jar in the fridge; it stays fresh for up to 2 weeks and is great on grilled salmon or vegetables. Ensure your chicken pieces are cut to a uniform size so they all finish cooking at the exact same time.
🍽️ Serving Suggestions
Serve alongside a bowl of fluffy steamed Koshihikari rice and a side of pickled cucumbers (Sunomono). Pair with a cold Japanese lager or a crisp, dry Sake to cut through the richness of the Tare glaze. Add a side of charred Shishito peppers, also prepared in the air fryer, for a complete Izakaya-style feast. A simple cabbage salad with a ginger-miso dressing provides a refreshing, crunchy contrast to the tender chicken.