Air Fryer Chicken Skewers
These Asian-style air fryer chicken skewers are coated in a savory soy-garlic marinade and finished with a sticky honey sesame glaze. Sweet, salty, slightly spicy, and perfectly caramelized. I love how easy they are to make and customize!
Servings: 6 servings
Calories: 485kcal
Equipment
- wooden skewers soaked in water for 30 minutes
Ingredients
For the Chicken Marinade:
- 2 pounds chicken thighs or use tenders or breasts cut into 2-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons olive oil or neutral oil
- 2 tablespoons honey
- 4 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha (optional, for heat)
For the Sticky Honey Garlic Glaze:
- ¼ cup soy sauce
- 3 tablespoons honey
- 1 tablespoon hoisin sauce
- 3 cloves garlic minced
- 1 teaspoon ginger grated
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water, slurry
- 1 teaspoon red pepper flakes optional
For the Garnish:
- 1 tablespoon sesame seeds
- 2 green onions thinly sliced
Instructions
- Soak the wooden skewers in water for at least 30 minutes before assembling the chicken.
- In a large bowl, whisk together the soy sauce, sesame oil, olive oil, honey, garlic, ginger, rice vinegar, and sriracha, then add the chicken pieces and toss to coat thoroughly. Cover and marinate for at least 30 minutes, or up to 8 hours for deeper flavor.
- Thread the marinated chicken tightly onto the soaked skewers, pressing the pieces close together.
- To make the glaze, combine the soy sauce, honey, hoisin sauce, garlic, ginger, sesame oil, and red pepper flakes in a small saucepan over medium heat and bring to a gentle simmer. Stir in the cornstarch slurry and cook for 1 to 2 minutes, until thickened and glossy, then remove from the heat and divide the glaze in half, reserving one portion for finishing and one for basting.
- Preheat the air fryer to 400°F and arrange 3 to 4 skewers in a single layer in the basket without overcrowding.
- Cook for 5 minutes, then flip the skewers, brush with glaze, and cook for another 4 to 5 minutes. Flip once more, baste again, and cook for an additional 2 to 3 minutes, or until the internal temperature reaches 165°F.
- Remove the skewers from the air fryer and immediately brush with the reserved glaze.
- Sprinkle with sesame seeds and sliced green onions, then serve warm with jasmine rice, cucumber salad, or in lettuce wraps.
Notes
- Cut the chicken into even 2-inch pieces so everything cooks at the same rate.
- Use chicken thighs for the juiciest results, but breasts or tenders work if you prefer leaner meat.
- Soak wooden skewers for at least 30 minutes to keep them from burning in the air fryer.
- Preheat the air fryer before cooking to help the chicken sear and caramelize evenly.
- Don’t overcrowd the basket. Cook in batches so the skewers crisp up instead of steaming.
- Baste with glaze more than once during cooking for a glossy, flavorful coating.
- Let the skewers rest for a few minutes before serving to keep the juices inside.
- Make the glaze ahead of time and store it in the fridge for up to 2 days. Reheat gently before using.
- Reheat leftovers in the air fryer at 375°F for 3–4 minutes to bring back their crisp edges.
- Finish with sesame seeds and green onions for a fresh, crunchy touch.
Nutrition
Calories: 485kcal | Carbohydrates: 19g | Protein: 27g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 148mg | Sodium: 1060mg | Potassium: 401mg | Fiber: 1g | Sugar: 16g | Vitamin A: 258IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 2mg