This Air Fryer Teriyaki Chicken features bite-sized, panko-coated chicken tossed in a simple homemade teriyaki sauce that’s sweet, savory, and sure to please picky eaters. The recipe is easy to adapt to gluten-free or paleo diets.
If you want a dependable family dinner that comes together quickly, this teriyaki chicken is an excellent option for busy weeknights. It cooks in about 20 minutes in the air fryer, so you won’t be tied up in the kitchen all evening.
Ingredients
For the Chicken
- Chicken breast, cut into 1″ cubes
- 1 large egg, beaten
- Cornstarch, tapioca starch, or arrowroot starch
- Panko breadcrumbs or gluten-free breadcrumbs
- Salt
Teriyaki Sauce Ingredients
- Soy sauce or coconut aminos
- Water
- Brown sugar or coconut sugar
- Fresh grated ginger
- Garlic, minced
- Rice wine vinegar
- Sesame oil
- Cornstarch, tapioca starch, or arrowroot starch (to thicken)
- Sesame seeds (optional)
How to make air fryer chicken
- Pat the cubed chicken dry and season lightly with salt.
- Beat the egg in a shallow bowl, then dip each chicken piece into the egg.
- Combine the starch and panko in a bowl, then coat the egg-dipped chicken evenly in the mixture.
- Arrange the coated pieces in a single layer in the air fryer basket without overcrowding.
- Cook at 375°F (190°C) for 10–18 minutes, turning halfway (around 7 minutes). Lightly spray with oil if pieces look dry after flipping.
- Let the chicken rest 3–4 minutes before tossing with sauce so it stays crisp.
How to make teriyaki sauce
- In a saucepan over medium heat, whisk together the soy sauce (or coconut aminos), water, sugar, grated ginger, minced garlic, rice wine vinegar, and sesame oil.
- Stir in a small amount of starch mixed with water to create a slurry, then bring the mixture to a boil.
- Reduce heat to medium-low and simmer until the sauce thickens to a glossy consistency, similar to caramel sauce.
- Remove from heat and allow the sauce to cool a few minutes before using.
- Toss the sauce with the cooked chicken (only dress portions you’ll eat right away to keep remaining pieces crisp). Garnish with sesame seeds and green onions if desired.
Serve over rice and add green onions and sesame seeds for an extra touch.
Tips
- Do not overcrowd the air fryer basket; cook in batches if needed for even browning.
- Allow the chicken to rest before saucing so the coating stays crisp.
- Use an oil mister or brush instead of aerosol spray to protect the coating of the basket.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
What to serve with teriyaki chicken?
This chicken is delicious over plain white rice, garlic fried rice, or alongside steamed vegetables like broccoli and carrots. Asian-style sides such as sautéed bok choy or leafy greens pair very well and round out the meal.
How to make it gluten-free
Swap regular soy sauce for a gluten-free soy sauce, coconut aminos, or liquid aminos. Use gluten-free breadcrumbs in place of panko. Replacing these two ingredients makes the recipe safe for a gluten-free diet.
Paleo option
For a paleo version, use coconut aminos instead of soy sauce, tapioca or arrowroot starch instead of cornstarch, and omit the breadcrumbs. The chicken still turns out tender and flavorful without the panko.
Why use the air fryer?
The air fryer is convenient, uses less oil, and makes cleanup easier. It crisps the chicken without deep-frying and cooks faster than many conventional methods, so your kitchen stays cool and dinner comes together quickly.
Other easy air fryer recipes
- Popcorn Chicken — a kid-friendly snack or family dinner.
- Frozen Chicken Wings — no thawing required; toss with your favorite sauce.
- Turkey Burgers — healthy, quick, and freezer-friendly for busy nights.
- Air Fryer Fish Tacos — serve with a bright mango salsa for contrast.
- Air Fryer Ham — great for gatherings while you prep sides and desserts.
- Air Fryer Baked Apples — a healthy dessert or elegant breakfast option.
What’s your favorite air fryer recipe?
If you make this Air Fryer Teriyaki Chicken or try another recipe, I’d love to hear about it. Leave a comment or share a photo and tag your posts so others can see your results. Enjoy!
Air Fryer Teriyaki Chicken
Ingredients
For the Chicken
- ½ cup cornstarch, tapioca starch or arrowroot starch
- ½ cup panko breadcrumbs (use GF breadcrumbs if needed)
- 1/2 teaspoon salt
- 1 pound (453 grams) boneless skinless chicken breast
- 1 large egg, beaten
For the Sauce
- ½ cup (120ml) soy sauce or coconut aminos
- ¼ cup (60ml) water
- 2 tablespoons brown sugar or coconut sugar
- 1 tablespoon fresh grated ginger
- 2 garlic cloves, minced (about 1 tablespoon)
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch, tapioca starch or arrowroot starch (for thickening)
- 1 tablespoon sesame seeds (optional)
Instructions
For the Chicken
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In a large bowl, stir together the cornstarch, panko and salt and set aside.
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Cut the chicken into 1″ cubes.
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Dip each piece into the beaten egg, then let any excess egg drip off.
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Coat the chicken in the panko-starch mixture, ensuring an even coating on all sides.
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Spray the air fryer basket with olive oil, arrange the chicken without overcrowding, and lightly spray the chicken with oil.
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Air fry at 375°F (190°C) for 10–18 minutes, turning after about 7 minutes. If the chicken appears dry after flipping, spray again with oil.
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Remove from the basket and let rest 3–4 minutes before saucing to keep the coating crisp.
For the Sauce
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In a medium saucepan over medium heat, whisk together all sauce ingredients until combined.
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Bring to a boil, then reduce to medium-low and simmer until the sauce thickens to a glossy consistency.
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Remove the pan from heat and let the sauce cool for a few minutes.
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Pour the sauce over the chicken (only sauce portions you’ll eat right away) and toss to coat. Serve over rice and garnish with green onions if desired.
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Let leftovers cool before storing in an airtight container in the refrigerator for up to 3 days.