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 Crispy Chicken:
- 1 pound boneless, skinless chicken breast or thighs, cut into small cubes
- 2 large eggs, beaten
- ½ cup cornstarch
- ½ cup panko breadcrumbs
For the Homemade Teriyaki Sauce:
- ½ cup soy sauce (low sodium recommended)
- ¼ cup water
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, 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, for sauce)
For Garnish (Optional):
- Sesame seeds
- Sliced green onions
Instructions
- Prepare the Chicken: Start by cutting your chicken into small, bite-sized cubes. Pat them thoroughly dry with paper towels – this helps ensure a crispy coating!
- Mix the Coatings: In a shallow bowl, combine the cornstarch and panko breadcrumbs. Set this mixture aside.
- Coat the Chicken: Dip each chicken cube into the beaten eggs, letting any excess drip off. Then, transfer the chicken to the panko mixture, ensuring each piece is fully coated. Gently shake off any extra.
- Air Fry to Perfection: Preheat your air fryer to 375°F (190°C). Lightly spray the air fryer basket with nonstick cooking spray. Arrange the coated chicken in a single layer in the basket, making sure not to overcrowd it. Cook for 15 to 18 minutes, flipping the chicken halfway through to ensure even crispiness.
- Whip Up the Teriyaki Sauce: While the chicken cooks, whisk together all the teriyaki sauce ingredients in a medium saucepan. Place the saucepan over medium heat and bring the mixture to a boil. Reduce the heat to a simmer and let it cook for 3 to 5 minutes, stirring occasionally, until the sauce has thickened to your liking. Remove from heat.
- Combine & Serve: Transfer the perfectly cooked, crispy chicken to a large bowl. Pour the warm, luscious teriyaki sauce over the chicken and toss gently to ensure every piece is coated in that delicious flavor. Garnish with a sprinkle of sesame seeds and sliced green onions, if desired, and enjoy your amazing homemade Teriyaki Chicken!
Storage and Reheating Tips
- Refrigeration: Leftover Teriyaki Chicken can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, you can freeze the cooked chicken (without the sauce) in a freezer-safe bag or container for up to 2-3 months. Freeze the sauce separately in an airtight container. Thaw in the refrigerator overnight before reheating.
- Reheating:
- Air Fryer (Recommended): For crispy chicken, reheat in an air fryer at 350°F (175°C) for 5-7 minutes, or until heated through. Reheat the sauce separately in a small saucepan or microwave.
- Microwave: For a quick reheat, microwave the chicken and sauce together in a microwave-safe dish until hot. The chicken may not be as crispy.
- Stovetop: Reheat the chicken in a non-stick pan over medium heat until warmed through. Gently warm the sauce in a separate saucepan.
Frequently Asked Questions
Q: Can I bake this chicken instead of air frying? A: Yes! To bake, preheat your oven to 400°F (200°C). Arrange the coated chicken on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until golden brown and cooked through.
Q: Can I use chicken thighs instead of breasts? A: Absolutely! Chicken thighs are a great option and will likely result in even more tender and juicy chicken. The cooking time should remain similar.
Q: How can I make this spicier? A: To add a kick, you can include a pinch of red pepper flakes or a dash of sriracha to the teriyaki sauce.
Q: Is there a gluten-free option for this recipe? A: Yes! Use gluten-free soy sauce (tamari) and ensure your cornstarch and panko breadcrumbs are certified gluten-free.
Q: Can I make the teriyaki sauce ahead of time? A: You can! Prepare the sauce and store it in an airtight container in the refrigerator for up to 5 days. Reheat gently before combining with the chicken.
Variations & Tips
- Veggies Welcome: Feel free to add your favorite stir-fry vegetables like broccoli, bell peppers, or snap peas to the pan after you’ve cooked the chicken, or lightly steam them and add them to the final dish.
- Pineapple Power: For a touch of sweetness and tang, add some pineapple chunks to the pan during the last few minutes of cooking, or toss them in with the chicken and sauce.
- Serve It Your Way: This Teriyaki Chicken is fantastic over a bed of steamed rice, with noodles, or as part of a healthier bowl with quinoa and extra vegetables.
- Crispier Coating: For an even crispier coating, you can double-dip the chicken: egg, panko, egg, panko. Just be aware it will add a few extra calories.
