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air fryer teriyaki chicken on plate with green onions and rice
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Air Fryer Teriyaki Chicken

Course Main
Cuisine Japanese
Keyword air fryer, teriyaki chicken
Prep Time 30 minutes
Cook Time 20 minutes
Servings 4 people

Ingredients

For the Chicken

  • ½ cup cornstarch, tapioca starch or arrowroot starch
  • ½ cup panko breadcrumbs (if you're gluten-free, use GF breadcrumbs)
  • 1/2 teaspoon salt
  • 1 pound (453 grams) boneless skinless chicken breast
  • 1 large (50 grams, out of shell) egg beaten

For the Sauce

  • ½ cup (120ml) soy sauce
  • ¼ cup (120ml) water
  • 2 tablespoons brown sugar or coconut sugar
  • 1 tablespoon fresh ginger grated
  • 2 garlic cloves minced (about 1 tablespoon)
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch, tapioca starch or arrowroot starch
  • 1 tablespoon sesame seeds optional

Instructions

For the Chicken

  • In a bowl large enough to dip chicken chunks into, stir together the cornstarch, panko and salt. Set aside.
  • Cut the chicken into 1” cubes.
  • Then dip the chicken into the beaten egg.
  • Let it dry off any excess egg, then dip into the panko and starch mix. The chicken should be evenly coated on all sides.
  • Spray the air fryer basket with olive oil and add the chicken, making sure to not overcrowd the basket. Spray the chicken with olive oil to help it fry up better.
  • Set the air fryer to 375 °F (190 °C) and cook for 10-18 minutes, turning the chicken after about 7 minutes. After turning, give it another spray of olive oil if it looks dry.
  • Remove the basket and let the chicken to cool for 3-4 minutes before you sauce them. This will help keep them crispy.

For the Sauce

  • In a medium saucepan over medium heat, whisk together all of the sauce ingredients.
  • Bring this to a boil and then reduce the heat to medium-low. Simmer the sauce until it has thickened nicely.
  • Remove the pan from the heat and let the sauce cool a bit, about 5 minutes.
  • Pour the sauce over the chicken (I recommend only saucing what you'll eat immediately) and toss until thoroughly coated. Serve it over rice and garnish with green onions, if desired.
  • Let leftovers cool and then store in an airtight container in the fridge for up to 3 days.

Notes

For paleo - use coconut aminos, tapioca starch or arrowroot starch, and omit the panko.