Crispy Air Fryer Teriyaki Chicken

Air Fryer Teriyaki Chicken is the perfect way to enjoy this beloved Japanese-inspired dish at home — with a crispy texture, a flavorful homemade sauce, and a healthier twist. By using an air fryer, you’ll cut down on oil without losing any of the taste you love, and the from-scratch teriyaki glaze will easily outshine anything from a bottle.

What Is Teriyaki Chicken?

Teriyaki Chicken features bite-sized pieces of tender chicken coated in a glossy, sweet-and-savory glaze. It’s a versatile meal that pairs beautifully with steamed rice, fried rice, or a colorful mix of vegetables like broccoli, carrots, and snap peas. The air fryer not only keeps the chicken juicy on the inside but also adds a light, crispy exterior that makes this dish irresistible.

Ingredients You’ll Need

Below is a quick overview of the main components for both the crispy chicken and the rich teriyaki sauce. (You’ll find the full printable recipe at the end.)

For the Chicken

Chicken – About 1 pound of boneless, skinless chicken breasts or thighs. Either works great as long as they’re trimmed and boneless.
Eggs – Two large eggs, beaten until smooth, to help the coating stick.
Cornstarch – Key for creating that light, crunchy crust.
Panko breadcrumbs – Japanese-style breadcrumbs that give an extra airy, crisp bite.

For the Homemade Teriyaki Sauce

Soy Sauce – ½ cup for a salty, umami-rich base. Use coconut aminos for a gluten-free alternative.
Brown Sugar – 2 tablespoons for a deep, caramel-like sweetness to balance the saltiness.
Fresh Ginger – 1 tablespoon grated, adding warmth and complexity.
Garlic – About 2 cloves, minced (or 1 tablespoon) for an aromatic kick.
Rice Wine Vinegar – Adds a tangy, bright note.
Sesame Oil – 1 tablespoon for a nutty undertone; toasted sesame oil will make the flavor richer.
Cornstarch – 1 tablespoon to thicken the sauce.
Sesame Seeds – White or black, for garnish and extra crunch.

How to Make Air Fryer Teriyaki Chicken

This dish comes together in just a few simple steps:

Prep the Chicken – Cut chicken into small cubes and pat dry with paper towels. Removing excess moisture helps the coating crisp up beautifully.
Mix the Coating – In a bowl, stir together the cornstarch and panko breadcrumbs. Set aside.
Coat the Chicken – Beat eggs in a separate bowl. Dip each chicken piece into the eggs, then roll in the panko mixture until evenly coated.
Preheat the Air Fryer – Set to 375°F (190°C) and lightly spray the basket with nonstick cooking spray. Arrange the chicken in a single layer, avoiding overcrowding (cook in batches if needed).
Cook the Chicken – Air fry for 15–18 minutes, flipping halfway, until golden brown and cooked through. Place on a wire rack to stay crispy.
Make the Sauce – While the chicken cooks, add all sauce ingredients to a saucepan. Whisk over medium heat until it comes to a boil.
Thicken the Sauce – Reduce heat to medium-low and simmer for 3–5 minutes, stirring until the sauce thickens. Remove from heat and let it cool slightly.
Combine – Transfer the cooked chicken to a large bowl, pour the teriyaki sauce over it, and toss until each piece is coated in that glossy glaze.

Frequently Asked Questions

How do I store leftovers?
Place cooled chicken in an airtight container and refrigerate for up to 3 days.

Can I freeze Air Fryer Teriyaki Chicken?
Absolutely. Store in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge and reheat in the air fryer for best results.

Here’s your recipe rewritten in a cleaner, more engaging format while keeping all details intact:

Enjoy golden, crispy chicken tossed in a rich, homemade teriyaki sauce that’s far better than anything from a bottle. This easy air fryer recipe is perfect for a quick weeknight dinner.

Ingredients

Chicken

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

Teriyaki Sauce

½ cup low-sodium soy sauce
¼ cup water
1 tbsp grated ginger
2 garlic cloves, minced (about 1 tbsp)
1 tbsp rice wine vinegar
2 tsp sesame oil
1 tbsp cornstarch
4 tbsp brown sugar
1 tbsp honey
1 tbsp sesame seeds (optional)

Garnish

Sesame seeds & sliced green onions (optional)

Instructions

Prep the Chicken – Cut chicken into bite-sized cubes and pat dry.
Mix Coating – Combine cornstarch and panko in a shallow bowl.
Coat – Dip chicken pieces in beaten egg, then dredge in the panko mixture.
Air Fry – Preheat air fryer to 375°F (190°C). Lightly spray the basket with oil, place chicken in a single layer, and cook for 15–18 minutes, flipping halfway.
Make the Sauce – In a saucepan, whisk together all teriyaki sauce ingredients. Bring to a boil, then reduce heat and simmer for 3–5 minutes until thickened.
Combine – Toss the crispy chicken in the sauce until well coated.
Serve – Garnish with sesame seeds and green onions.

Notes

Use low-sodium soy sauce or dilute regular soy sauce with water to avoid overly salty sauce.
If the sauce is too thin, make a slurry by mixing equal parts cornstarch and water, then stir it in and simmer until thickened.
Keeping the pan partially covered on low heat helps the sauce thicken faster.

Nutrition (per serving)

Calories: 486
Sodium: 617mg (26% DV)
Potassium: 285mg (9% DV)
Protein: 20g (40% DV)
Vitamin A: 881% DV
Vitamin C: 0.1% DV
Calcium: 14% DV
Iron: 1% DV