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Air Fryer Teriyaki Chicken

A quick and delicious Air Fryer Teriyaki Chicken recipe that locks in moisture and flavor, perfect for busy weeknight dinners.
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Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 300
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 large boneless skinless chicken breasts About 1 pound, can substitute with tofu or tempeh for vegetarian option
  • ½ cup soy sauce Coconut aminos can be used for a gluten-free alternative
  • ⅓ cup brown sugar Can replace with honey or a sweetener of your choice
  • 1 tablespoon rice vinegar Or apple cider vinegar, can swap with white vinegar
  • 1 clove garlic Minced; if in a pinch, use garlic powder
  • 1 teaspoon sesame oil May substitute with any neutral oil
  • ¼ teaspoon ground ginger Fresh ginger can be used; double the amount
  • ¼ cup water Can replace with chicken broth for added flavor
  • 1 tablespoon cornstarch Use arrowroot flour as a substitute if needed
  • as needed sesame seeds and chopped green onions For garnish; crushed nuts can be used for variation

Method
 

Preparation
  1. Cut the two large boneless skinless chicken breasts into 2-inch pieces and place them in a large bowl.
  2. In a small bowl, mix together the soy sauce, brown sugar, rice vinegar, minced garlic, sesame oil, and ground ginger. Set aside ¼ cup of this sauce for later.
  3. Pour the remaining marinade over the chicken pieces, ensuring they are well-coated. Cover and marinate in the refrigerator for at least 20 minutes.
Cooking
  1. Transfer the marinated chicken to the air fryer basket. Arrange pieces in a single layer for even cooking. Cook at 375°F for 8 minutes.
  2. Open the basket, carefully flip the chicken pieces, and cook for another 8 minutes or until the chicken reaches an internal temperature of 165°F.
  3. In a small saucepan, combine the reserved marinade. Mix the water and cornstarch to create a slurry, then add it to the saucepan. Whisk over medium heat until the sauce thickens.
  4. Once cooked, baste the chicken with the thickened teriyaki sauce.
  5. Plate the chicken over a bed of rice, drizzling additional sauce on top. Garnish with sesame seeds and chopped green onions for that perfect finishing touch.

Notes

Make sure your chicken is at room temperature before cooking for even results. Experiment with additional spices like chili flakes for a spicy kick. If you have leftovers, shred the chicken to use in salads or wraps.