This simplified version of Teriyaki Chicken is perfect for busy weeknights, delivering delicious flavors with minimal effort.
Course: Dinner, Entree
Cuisine: American
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Servings: 4
- Calories: 486 kcal
Ingredients:
For the Chicken:
- 1 pound boneless, skinless chicken breast or thighs
- 2 large eggs, beaten
- ½ cup cornstarch
- ½ cup panko breadcrumbs
For the Teriyaki Sauce:
- ½ cup soy sauce (preferably low sodium)
- ¼ cup water
- 1 tablespoon grated ginger
- 2 garlic cloves, minced (about 1 tablespoon)
- 1 tablespoon rice wine vinegar
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch
- 4 tablespoons brown sugar
- 1 tablespoon honey
- 1 tablespoon sesame seeds (optional)
Garnish:
- Sesame seeds and sliced green onions (optional)
Instructions:
- Prepare the Chicken: Cut the chicken into small cubes and pat them dry with paper towels.
- Mix Coatings: In a bowl, mix the cornstarch and panko breadcrumbs. Set aside.
- Coat the Chicken: Dip the chicken cubes in the beaten eggs, then coat them in the panko mixture.
- Air Fry: Preheat the air fryer to 375°F (190°C). Spray the basket with nonstick cooking spray. Arrange the chicken in a single layer, avoiding overcrowding. Cook for 15 to 18 minutes, flipping halfway through.
- Make the Sauce: In a medium saucepan, whisk together all the teriyaki sauce ingredients. Heat over medium until boiling, then reduce to a simmer for 3 to 5 minutes until thickened. Remove from heat.
- Combine: Transfer the cooked chicken to a bowl, pour the teriyaki sauce over it, and toss to combine.
- Serve: Garnish with sesame seeds and green onions if desired. Enjoy your homemade Teriyaki Chicken!
