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Ninja / AF080J

Skewerless Yakitori

Cut the chicken thighs into small, uniform pieces and air-fry them with green onions, seasoning with salt. This is a prototype recipe generated by AI that has not been tested on actual equipment.

Serves 1〜2 / 180g chicken, 40g green onionsMeat DishesOriginal; not tested on actual equipment

These recipes are specific to each model number. Even within the same brand, do not apply settings intended for one model to another.

Initial Heating Settings

Initial settings for verification (scale markings are approximate)Timer DialNo temperature setting / 12min

Flip the food after about 6 minutes, and once cooking is complete, measure the core temperature of the meat and green onions, as well as the holding time for each.

This is the cooking time for the first round. Please refer to the instructions for preheating. You’ll need to check for doneness and cook further as needed.

The total time, including preparation, cooking in batches, checking, and additional heating, has not been measured.

Check Before Cooking
  • Do not use skewers. Cut the chicken to no more than 2.5cm on each side and 20mm thick, and cut the green onions to no more than 20mm in both length and thickness. For green onions that touch raw chicken, also measure and confirm a center temperature of at least 75℃ held continuously for at least 1 minute.
  • These instructions are specific to the Ninja AF080J model sold in Japan. Since the unit automatically adjusts the temperature based on a standard of approximately 200℃, do not adjust the temperature setting or select a specific mode.
  • Install the plate with the convex side facing up, and arrange the ingredients in a single layer with space between them. Do not exceed the MAX line (approx. 1.6L); any ingredients that do not fit should be cooked in a separate batch. Do not convert the capacity (L) to ingredient weight (g).
  • These are unique experimental conditions that start with a cold unit without preheating the empty appliance. When splitting the batch, allow the unit to cool sufficiently before starting again under the same conditions. The time required for cooling has not been confirmed.
  • The time on the dial is a guideline. If setting a time of less than 5 minutes, turn the dial past the 5 mark and then back to the desired setting. To stop the timer midway, turn the dial counterclockwise back to 0.
  • Removing the basket stops the heating process, but the timer continues to run. After checking on the food, verify the remaining time on the timer and return the basket; do not count the time the basket was removed as part of the cooking time.
  • Do not cover the tray with paper, foil, or containers; add light toppings after cooking. Do not leave the appliance unattended while in use. If you notice smoke or an unusual odor, stop the appliance immediately and follow the instructions in the user manual.

Instructions

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  1. 01

    Gather the ingredients

    Do not wash raw meat; pat it dry with paper towels. Wash your hands and any utensils that have come into contact with the raw meat, and keep them separate from utensils used for plating. Discard the paper towels; do not place them inside the air fryer. Cut the chicken into pieces no larger than 2.5cm on each side and no thicker than 20mm. Wash the green onions, pat them dry, and cut them into pieces no longer than 20mm; if any pieces are thicker than 20mm, cut them lengthwise as well.

    Discuss these instructions
  2. 02

    Toss with salt and oil

    In a bowl, combine the chicken, green onions, 1.5g of salt, and 3g of canola oil, and mix well. Arrange the pieces on the plate with the convex side facing up, without stacking them, and do not include skewers or paper.

    Discuss these instructions
  3. 03

    Cook for about 12 minutes

    Place the ingredients in the cold unit and set the dial to approximately 12 minutes. After about 6 minutes, flip the meat and green onions, check the remaining time, and return them to the unit. If the green onions start to burn, stop the cycle and check on them.

    Discuss these instructions
  4. 04

    Measure the center and heat further only as needed

    Select several of the thickest pieces of both chicken and green onions, insert the thin probe of a food thermometer all the way to the center, and confirm that the core temperature remains at 75℃ or higher for at least 1 continuous minute. Since the green onions come into contact with raw meat, do not assume they are done based on softness alone. You cannot determine the actual holding time or safety based on a single measurement, visual inspection, or photograph. If the temperature drops below 75℃ during the process or if you cannot verify the holding time, turn the dial past the “5” mark and then back to approximately 2 minutes, heat the food further, and check again. The “approximately 2 minutes” is an interval for verification, not a time that guarantees completion. Remove the thermometer before returning the food to the appliance.

    Discuss these instructions
  5. 05

    Transfer to a clean plate

    Once the internal temperature of both the meat and the green onions has reached at least 75℃ and remained there for at least 1 continuous minute, transfer them to a serving dish using clean utensils. Sprinkle with black pepper to taste.

    Discuss these instructions

Check the results

The dish is considered done when the internal temperature of both the chicken and the green onions (which have come into contact with raw meat) reaches 75℃ or higher at the center for at least 1 continuous minute. Do not judge doneness based solely on the color of the chicken or the tenderness of the green onions.

Reference Information on Heating and Food Poisoning Prevention ↗

If you get stuck along the way

The green onions burn first

Stop the air fryer to check. Do not remove green onions that have come into contact with raw meat based solely on their color or tenderness; wait until the center reaches at least 75℃ and remains there for at least 1 continuous minute before eating. If the food is too charred to continue cooking, it is not considered complete according to this recipe.

The meat becomes tough

Stop heating once the cooking conditions are met. Do not skip safety checks to save time; instead, record the thickness and quantity of the meat so you can adjust accordingly next time.

I can’t measure the core temperature of the green onion

Since the green onions come into contact with raw meat in this recipe, do not consider the dish finished until the temperature has been measured. Please have a thin-probe thermometer on hand.

How the Recipes Were Created and Sources Consulted

These are original recipes created using AI on Crisp. They are not listed as official manufacturer recipes or recipes that have been verified using actual devices.

Standards verified in official documents
The timer dial goes up to 60 minutes. The temperature is automatically adjusted based on a standard of approximately 200℃.
Independently designed details and unverified points
Official cooking guidelines for this exact dish have not been confirmed. The ingredient ratios, cuts, initial time, checks during cooking, and completion criteria on this page are independently designed prototypes by Crisp.; they have not been cooked on an actual appliance.

AF080J Instruction Manual, pp. 8〜10: Verify operating specifications ↗

Source checked: 2026-09-08

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