Air Fryer Teriyaki Chicken

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:

1. Prepare the Chicken: Cut the chicken into small cubes and pat them dry with paper towels.
2. Mix Coatings: In a bowl, mix the cornstarch and panko breadcrumbs. Set aside.
3. Coat the Chicken: Dip the chicken cubes in the beaten eggs, then coat them in the panko mixture.
4. 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.
5. 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.
6. Combine: Transfer the cooked chicken to a bowl, pour the teriyaki sauce over it, and toss to combine.
7. Serve: Garnish with sesame seeds and green onions if desired. Enjoy your homemade Teriyaki Chicken!