Air Fryer Teriyaki Chicken is the perfect combination of crispy outside, juicy inside, and coated in a sticky, sweet-savory teriyaki glaze. The air fryer makes this dish super easy — no deep frying or stovetop splatter needed!
This recipe is ideal for busy weeknights or meal prep. Serve it with steamed rice, noodles, or stir-fried veggies for a complete and satisfying meal that’s better than takeout and healthier too.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil or any neutral cooking oil
- Salt and pepper to taste
For the Teriyaki Sauce:
- ¼ cup soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon sesame oil (optional)
- 1 teaspoon garlic, minced
- 1 teaspoon fresh ginger, grated (or ½ tsp ground ginger)
- 1 tablespoon cornstarch + 2 tablespoons water (to thicken)
Instructions
1. Prep the Chicken
Cut chicken into bite-sized pieces or strips. Drizzle with oil, season lightly with salt and pepper, and toss to coat.
2. Cook in Air Fryer
Preheat the air fryer to 380°F (195°C). Place chicken pieces in the basket in a single layer. Air fry for 12–15 minutes, flipping halfway through, until golden and cooked through.
3. Make the Teriyaki Sauce
While the chicken is cooking, mix soy sauce, honey, vinegar, garlic, ginger, and sesame oil in a small saucepan. Heat over medium.
In a small bowl, mix cornstarch and water. Stir into the sauce and cook for 1–2 minutes until it thickens.
4. Coat the Chicken
Once the chicken is cooked, toss it in the warm teriyaki sauce until evenly coated.
5. Serve
Serve hot, garnished with sesame seeds, sliced green onions, or chili flakes if desired. Pair with rice, noodles, or stir-fried vegetables.
Serving Suggestions
- Serve over steamed jasmine rice or brown rice
- Pair with air-fried broccoli, snap peas, or bok choy
- Add to rice bowls with cucumber, carrots, and avocado
Tips & Tricks
- Don’t overcrowd the air fryer — cook in batches if needed.
- Make the sauce ahead of time and store it in the fridge for up to a week.
- Add a splash of pineapple juice to the sauce for a tropical twist.
- Use leftover teriyaki chicken in wraps, sandwiches, or salads!
Notes
- Store leftovers in the fridge for up to 3 days.
- Reheat in the air fryer at 350°F for 4–5 minutes.
- This recipe is dairy-free and can be made gluten-free with tamari instead of soy sauce.
Air Fryer Teriyaki Chicken
Sweet, sticky, and savory teriyaki chicken made quickly in the air fryer – healthier than takeout!
- Total Time: 25 minutes
- Serves: 2–3
Ingredients
Chicken:
- 2 chicken breasts or thighs
- 1 tbsp oil
- Salt & pepper
Sauce:
- ¼ cup soy sauce
- 2 tbsp honey or brown sugar
- 1 tbsp vinegar
- 1 tsp garlic
- 1 tsp ginger
- 1 tbsp sesame oil (optional)
- 1 tbsp cornstarch + 2 tbsp water
Instructions
- Cut and season chicken.
- Air fry at 380°F for 12–15 mins, flip halfway.
- Make sauce on stovetop and thicken with cornstarch mix.
- Toss cooked chicken in sauce.
- Serve hot with rice or veggies.
