Air Fryer Teriyaki Chicken Recipe

What is Teriyaki Chicken?

Teriyaki Chicken is a much-loved dish, known for its succulent chicken pieces glazed with a perfect balance of sweet and savory flavors. It pairs wonderfully with steamed or fried rice and fresh vegetables like broccoli, carrots, and peppers. By using the air fryer, you can achieve a crispy texture while still keeping the chicken juicy, making it a family favorite and an easy weeknight meal.

Key Ingredients for Teriyaki Chicken

To make this mouthwatering dish, here’s what you’ll need for the chicken and the teriyaki sauce. A full printable recipe can be found at the end of this section:

For the Chicken:

• 1 lb boneless, skinless chicken: You can use chicken breasts or thighs. Both work well for this recipe, but make sure they are skinless and boneless for the best results.
• 2 large eggs: Beaten eggs help the coating adhere and give the chicken its crispy texture.
• 2 tbsp cornstarch: This is the secret to creating a crunchy, crisp exterior for the chicken.
• 1/2 cup panko breadcrumbs: Panko provides a light and airy crunch, making your chicken even more satisfying.

Homemade Teriyaki Sauce Ingredients

The key to a flavorful teriyaki chicken is the homemade sauce. You’ll need the following ingredients to create the perfect balance of flavors:

• 1/2 cup soy sauce: Adds the salty, umami flavor typical of teriyaki sauce. You can substitute coconut aminos if you’re looking for a gluten-free option.
• 2 tbsp brown sugar: This brings a rich sweetness that complements the soy sauce and other ingredients.
• 1 tbsp fresh grated ginger: Adds warmth and depth to the sauce.
• 2 cloves garlic (about 1 tbsp): Minced garlic infuses the sauce with aromatic flavor.
• 1 tbsp rice wine vinegar: This adds a tangy zest that enhances the overall flavor.
• 1 tbsp sesame oil: Adds a nutty depth. Toasted sesame oil will add even more intensity.
• 1 tbsp cornstarch: Used to thicken the sauce to the perfect consistency.
• Sesame seeds: Optional, but they add texture and make a great garnish.

How to Make Air Fryer Teriyaki Chicken

Step-by-Step Instructions:

1. Prep the Chicken:
   Start by cutting the chicken into bite-sized cubes. Use paper towels to pat the chicken pieces dry, removing any excess moisture to help the coating stick better.
2. Prepare the Coating:
   In a bowl, combine the cornstarch and panko breadcrumbs. Mix well and set aside.
3. Coat the Chicken:
   In a separate bowl, beat the eggs until smooth. Dip each chicken piece into the egg mixture, coating it fully before rolling it in the panko mixture. Make sure each piece is evenly coated for maximum crunch.
4. Preheat the Air Fryer:
   Set your air fryer to 375°F (190°C) and spray the basket with nonstick cooking spray to prevent sticking. Arrange the coated chicken pieces in a single layer in the basket, ensuring they’re not overcrowded. You may need to cook the chicken in batches depending on your air fryer’s size.
5. Air Fry the Chicken:
   Cook the chicken for 15 to 18 minutes, flipping halfway through for even crisping. Once cooked, remove the chicken from the air fryer and place it on a metal rack to cool slightly, which helps maintain its crispiness.
6. Make the Teriyaki Sauce:
   While the chicken is cooking, combine all the teriyaki sauce ingredients in a medium saucepan. Whisk over medium heat until the sauce starts to boil.
7. Thicken the Sauce:
   Reduce the heat to medium-low and let the sauce simmer for 3 to 5 minutes, stirring occasionally until it thickens to your desired consistency. Once thickened, remove from heat and allow it to cool for a couple of minutes.
8. Combine Chicken and Sauce:
   Transfer the cooked chicken to a large bowl and pour the warm teriyaki sauce over it. Toss gently to coat the chicken in the sauce, ensuring each piece is evenly covered.

Frequently Asked Questions

How do I store leftovers?
Store any leftover teriyaki chicken in an airtight container in the refrigerator for up to three days.

Can I freeze Teriyaki Chicken?
Yes! If you’d like to freeze the chicken, place it in a sealed freezer bag. It can be stored in the freezer for up to three months. When ready to enjoy, simply reheat in the air fryer or oven.

This Air Fryer Teriyaki Chicken is the perfect blend of crispy, juicy chicken and a flavorful, homemade teriyaki sauce. It’s a healthier alternative to take-out and a great option for a quick, satisfying meal that your whole family will love!

This air fryer teriyaki chicken is quick, simple, and always turns out amazing! Juicy, crispy chicken thighs are coated in a sweet and savory teriyaki glaze, rivaling any restaurant version.

Preparation Details

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes

Ingredients

• 4 boneless chicken thighs
• Salt and pepper, to taste
• For the Teriyaki Sauce:
  • 3 tablespoons low-sodium soy sauce
  • 3 tablespoons mirin
  • 3 tablespoons sake
  • 3 tablespoons brown sugar or honey

Instructions

1. Preheat the Air Fryer
   Set your air fryer to 390°F (200°C) to preheat.
2. Season the Chicken
   Sprinkle both sides of the chicken thighs with salt and pepper to taste.
3. Cook the Chicken
   Place the seasoned chicken thighs in the air fryer basket. Cook for 15–20 minutes, or until the skin is golden brown and crispy.
4. Prepare the Teriyaki Sauce
   While the chicken cooks, combine the soy sauce, mirin, sake, and brown sugar (or honey) in a small saucepan. Heat gently and simmer, stirring occasionally, until the sauce thickens to your liking. Avoid burning the sauce by keeping the heat low.
5. Glaze the Chicken
   Once the chicken thighs are cooked, transfer them to the saucepan. Coat each piece thoroughly in the teriyaki sauce.
6. Serve and Enjoy
   Slice or cube the teriyaki chicken, if desired. Serve warm with steamed white rice and your favorite side dishes.

Tips for Success

• Soy Sauce Choice: Use low-sodium soy sauce to prevent the sauce from becoming overly salty. If using regular soy sauce, dilute it with water.
• Thickening the Sauce: If the sauce isn’t thickening enough, make a cornstarch slurry by mixing equal parts water and cornstarch. Add the slurry to the sauce and let it simmer until thickened. You can thin the sauce with water if needed.
• Even Cooking: Keep the pan partially covered while simmering the sauce to help it thicken faster without burning.

Nutrition Information (Per Chicken Thigh)

• Calories: 336 kcal
• Carbohydrates: 20 g
• Protein: 20 g
• Fat: 19 g
  • Saturated Fat: 5 g
  • Polyunsaturated Fat: 4 g
  • Monounsaturated Fat: 8 g
  • Trans Fat: 0.1 g
• Cholesterol: 111 mg
• Sodium: 617 mg
• Potassium: 285 mg
• Fiber: 0.1 g
• Sugar: 16 g
• Vitamin A: 88 IU
• Vitamin C: 0.1 mg
• Calcium: 14 mg
• Iron: 1 mg