Air Fryer Teriyaki Chicken

by

🍗 Air Fryer Teriyaki Chicken

🔹 Servings: 3–4

🔹 Prep Time: 10 minutes (+ optional marinate time)

🔹 Cook Time: 12–15 minutes

🔹 Total Time: ~25 minutes

Juicy, flavorful, and slightly crispy on the outside, this Air Fryer Teriyaki Chicken is perfect for busy weeknights or meal prep.

🧂 Ingredients

For the Chicken:

  • 1.5 lbs (680g) boneless skinless chicken thighs (or breasts), cut into bite-sized pieces

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 1/2 tbsp olive oil (optional for added crispness)

For the Teriyaki Sauce:

  • 1/4 cup low-sodium soy sauce

  • 2 tbsp honey (or maple syrup for vegan-friendly version)

  • 2 tbsp rice vinegar (or apple cider vinegar)

  • 1 tbsp brown sugar

  • 2 cloves garlic, minced

  • 1 tsp ginger, grated (or 1/2 tsp ground ginger)

  • 1 tsp cornstarch + 1 tbsp water (for slurry)

  • Optional: 1 tsp sesame oil (for flavor boost)

🍳 Instructions

Step 1: Marinate the Chicken (Optional but Recommended)

  1. In a bowl or ziplock bag, combine chicken with half of the teriyaki sauce (reserve the other half for glazing).

  2. Let marinate for at least 15 minutes (up to 24 hours for deeper flavor).

Step 2: Air Fry the Chicken

  1. Preheat air fryer to 375°F (190°C) for 3 minutes.

  2. Remove chicken from marinade (discard used marinade), and lightly pat dry for better browning.

  3. Place chicken in the air fryer in a single layer. Lightly spray with oil.

  4. Cook for 12–15 minutes, flipping halfway through.

    • Chicken is done when internal temp reaches 165°F (74°C).

Step 3: Make the Glaze

  1. In a small saucepan, heat the reserved half of the teriyaki sauce over medium heat.

  2. Once simmering, stir in the cornstarch slurry and whisk until thickened (1–2 minutes).

  3. Turn off heat and stir in sesame oil (optional).

Step 4: Glaze and Serve

  1. Toss cooked chicken in the thickened teriyaki glaze until well-coated.

  2. Garnish with:

    • Toasted sesame seeds

    • Sliced green onions

🍚 Serving Suggestions

  • Serve over steamed rice, cauliflower rice, or noodles

  • Pair with stir-fried vegetables or steamed broccoli

  • Use as a filling in wraps or lettuce cups for a low-carb version

💡 Nutrition Estimate (per serving)

Based on 4 servings, using chicken thighs and full sauce:

  • Calories: ~280–320

  • Protein: ~28g

  • Carbs: ~12g

  • Fat: ~15g

  • Sugar: ~9g

❓Q&A – Air Fryer Teriyaki Chicken

Q1: Can I use chicken breast instead of thighs?

A: Yes! Chicken breast works great, but be careful not to overcook it. Reduce cooking time to 10–12 minutes, and check for doneness at 160–165°F.

Q2: Can I use store-bought teriyaki sauce?

A: Absolutely. Just use 1/3 to 1/2 cup of your favorite brand. However, making your own allows you to control sweetness, sodium, and additives.

Q3: Can I cook the chicken whole instead of in pieces?

A: Yes, but it takes longer. Cook whole boneless thighs or breasts for 16–20 minutes, flipping halfway, and check internal temp for doneness.

Q4: How do I store and reheat leftovers?

A:

  • Fridge: Store in an airtight container up to 4 days

  • Freezer: Freeze glazed or unglazed chicken for up to 2 months

  • Reheat: Air fry at 350°F (175°C) for 4–5 minutes or microwave with a splash of water

Q5: Can I make this lower carb or keto-friendly?

A: Yes! Use:

  • Tamari or coconut aminos instead of soy sauce

  • Allulose or monk fruit instead of sugar/honey

  • Skip the cornstarch or use xanthan gum to thicken the glaze

Q6: What veggies go well with this dish?

A: Try:

  • Broccoli

  • Bell peppers

  • Snap peas

  • Carrots

  • Zucchini

Stir-fry or steam them, and toss in a bit of teriyaki sauce to match the flavor.

Leave a Comment