Crispy Air Fryer Teriyaki Chicken

This Air Fryer Teriyaki Chicken recipe captures the essence of this classic dish with a homemade teriyaki sauce that easily surpasses any store-bought option. In just a few steps, you can enjoy a healthier and more delicious version of one of your favorite meals!

What is Teriyaki Chicken?

Teriyaki Chicken is a popular dish featuring tender chicken pieces coated in a sweet and savory glaze. This versatile meal pairs wonderfully with steamed rice, fried rice, and an array of fresh vegetables like broccoli and carrots. The air fryer not only enhances the flavors but also gives the chicken a crispy texture, making it a guaranteed crowd-pleaser.

Key Ingredients for Teriyaki Chicken

Here are the ingredients you’ll need to prepare this flavorful dish. The complete printable recipe is provided at the end:

Chicken

You’ll need one pound of boneless, skinless chicken breasts or thighs. Either option works well, but make sure they are skinless and boneless for the best outcome.

Eggs

Two large eggs, beaten until smooth, will help the coating stick to the chicken, ensuring a crispy exterior.

Cornstarch

This ingredient plays a key role in creating the perfect crunch for your chicken.

Panko Breadcrumbs

Panko breadcrumbs provide a distinctive crunch that elevates the overall texture of the dish.

Ingredients for Homemade Teriyaki Sauce

After prepping the chicken, you’ll make the teriyaki sauce using these ingredients:

Soy Sauce

Half a cup of soy sauce adds the perfect salty foundation to the sauce. For a gluten-free option, use coconut aminos.

Brown Sugar

Two tablespoons of brown sugar introduce a rich sweetness that balances the sauce’s flavors.

Fresh Ginger

One tablespoon of grated ginger contributes warmth and depth to the sauce.

Garlic

Minced garlic (about two cloves or one tablespoon) infuses aromatic flavor into the mix.

Rice Wine Vinegar

This Asian cuisine staple provides a tangy brightness to the sauce.

Sesame Oil

One tablespoon of sesame oil lends a nutty flavor, with toasted sesame oil offering an extra layer of richness.

Thickener

A tablespoon of cornstarch thickens the sauce to the perfect consistency.

Sesame Seeds

Use white or black sesame seeds for garnish and added texture.

How to Make Air Fryer Teriyaki Chicken

Follow these steps to create a flawless dish (printable recipe available at the end):

Step 1: Prep the Chicken

Cut the chicken into small cubes. Pat them dry with paper towels to remove excess moisture for a crispy coating.

Step 2: Mix Coatings

In a bowl, combine the cornstarch and panko breadcrumbs. Set this mixture aside.

Step 3: Coat the Chicken

Beat the eggs in a small bowl until fluffy. Dip each chicken piece into the egg mixture, then roll it in the panko mixture, ensuring an even coating.

Step 4: Preheat the Air Fryer

Set the air fryer to 375°F (190°C) and spray the basket with nonstick cooking spray. Arrange the chicken in a single layer without overcrowding; you may need to cook in batches.

Step 5: Cook the Chicken

Air fry the chicken for 15 to 18 minutes, flipping halfway through to ensure even browning. Once done, transfer the chicken to a metal rack to maintain its crispiness.

Step 6: Make the Teriyaki Sauce

While the chicken cooks, combine all the sauce ingredients in a medium saucepan. Whisk over medium heat until the mixture boils.

Step 7: Thicken the Sauce

Lower the heat to medium-low and let the sauce simmer for 3 to 5 minutes, stirring occasionally until thickened. Remove from heat and cool slightly.

Step 8: Combine Chicken and Sauce

Place the cooked chicken in a large bowl, pour the teriyaki sauce over it, and toss gently to coat each piece evenly.

FAQs

How should leftovers be stored?

Place leftovers in an airtight container and refrigerate for up to three days.

Can I freeze Teriyaki Chicken?

Yes! Store it in a sealed freezer bag for up to three months.

Air Fryer Teriyaki Chicken

This quick and easy Teriyaki Chicken recipe is perfect for busy evenings, offering rich flavors with minimal effort.

Course: Dinner, Entrée
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Calories: 486 kcal

Ingredients

For the Chicken:

• 1 pound boneless, skinless chicken breasts or thighs
• 2 large eggs, beaten
• ½ cup cornstarch
• ½ cup panko breadcrumbs

For the Teriyaki Sauce:

• ½ cup soy sauce (low sodium preferred)
• ¼ cup water
• 1 tablespoon grated ginger
• 2 garlic cloves, minced (1 tablespoon)
• 1 tablespoon rice wine vinegar
• 2 teaspoons sesame oil
• 1 tablespoon cornstarch
• 4 tablespoons brown sugar
• 1 tablespoon honey
• 1 tablespoon sesame seeds (optional)

Garnish:
Sesame seeds and green onions (optional)

Instructions:

1. Prepare the Chicken: Cut into cubes and pat dry.
2. Mix Coatings: Combine cornstarch and panko breadcrumbs.
3. Coat the Chicken: Dip in beaten eggs, then coat with panko mixture.
4. Air Fry: Preheat to 375°F (190°C), spray basket, and cook chicken for 15–18 minutes, flipping halfway.
5. Make the Sauce: Whisk all sauce ingredients in a saucepan, boil, then simmer for 3–5 minutes.
6. Combine: Toss cooked chicken in sauce.
7. Serve: Garnish with sesame seeds and green onions. Enjoy!