Air Fryer Teriyaki Chicken – Crispy, Sticky, and Ready in 25 Minutes

Air Fryer Teriyaki Chicken is a weeknight dinner dream come true — fast, flavorful, and full of that signature sweet-and-savory glaze. This recipe combines the magic of crispy air-fried chicken with a glossy teriyaki sauce that clings to every bite.

Originating in Japanese cuisine, teriyaki refers to a cooking method where foods are grilled or broiled with a glaze of soy sauce, mirin, and sugar. Today, it’s beloved worldwide for its bold umami-rich flavor. By using an air fryer, you get all the caramelized edges and juicy tenderness of traditional teriyaki chicken, but in a fraction of the time — and without standing over a hot pan.

Whether served over rice, tucked into lettuce wraps, or piled high in a grain bowl, this recipe delivers maximum flavor with minimal effort. Perfect for meal prep or a last-minute dinner, this is one dish you’ll want to make on repeat.

Ingredients Overview

Here’s what you’ll need to bring your Air Fryer Teriyaki Chicken to life — along with tips and substitutions:

Chicken Thighs or Breasts

• Boneless, skinless chicken thighs are preferred for their juicy texture and richer flavor.

• You can also use chicken breast, though it may require a slightly shorter cook time to avoid drying out.

• Cut the chicken into bite-sized pieces for even cooking and more surface area to soak up the sauce.

Soy Sauce

• This is the base of any teriyaki sauce. Low-sodium soy sauce keeps the flavor balanced.

• For gluten-free, substitute with tamari or coconut aminos.

Mirin (or Substitute)

• A slightly sweet rice wine that gives teriyaki its signature glaze.

• Can’t find it? Use a mixture of rice vinegar and honey as a close alternative.

Brown Sugar

• Adds depth and caramelization.

• You can swap with honey or maple syrup for a natural sweetener.

Garlic and Ginger

• Freshly grated garlic and ginger give the sauce its punch and warmth.

• Ground versions work in a pinch, but fresh is recommended for the best flavor.

Cornstarch

• Used to thicken the sauce into that signature sticky finish.

• You’ll make a quick slurry by mixing it with water before adding to the sauce.

Sesame Oil

• Just a splash adds a nutty aroma and finish to the glaze.

• Optional but recommended.

Garnishes

• Toasted sesame seeds and sliced green onions add texture and freshness.

Step-by-Step Instructions

1. Prep the Chicken

Cut your chicken thighs or breasts into bite-sized cubes. Pat them dry with a paper towel to ensure they crisp up in the air fryer. Lightly season with a pinch of salt and pepper — keep it simple since the sauce brings plenty of flavor.

2. Air Fry the Chicken

• Preheat your air fryer to 380°F (193°C) for about 3 minutes.

• Arrange the chicken in a single layer in the basket. Avoid overcrowding — work in batches if needed.

• Air fry for 10–12 minutes, shaking halfway through, until golden brown with lightly crisp edges and an internal temp of 165°F (74°C).

You’ll notice the kitchen filling with a mouthwatering aroma of golden chicken as it cooks — a preview of what’s to come.

3. Make the Teriyaki Sauce

While the chicken cooks, whisk together in a small saucepan:

• 1/2 cup low-sodium soy sauce

• 1/4 cup mirin (or 2 tbsp rice vinegar + 2 tbsp honey)

• 2 tablespoons brown sugar

• 2 cloves garlic, grated

• 1 teaspoon fresh grated ginger

Bring to a simmer over medium heat. In a separate bowl, mix:

• 1 tablespoon cornstarch with 2 tablespoons water

Slowly stir the slurry into the sauce and simmer for 2–3 minutes until thick and glossy. Finish with a teaspoon of sesame oil for depth.

4. Combine and Toss

Once the chicken is done, transfer it to a large bowl. Pour the warm teriyaki sauce over the chicken and toss until every piece is glistening and fully coated.

You’ll see the sauce clinging beautifully to the crispy edges — just the way good teriyaki should look.

5. Garnish and Serve

Sprinkle with toasted sesame seeds and thinly sliced green onions. Serve immediately over your favorite base.

Tips, Variations & Substitutions

• For extra crispy chicken, lightly toss the pieces in a teaspoon of oil and cornstarch before air frying.

• Add vegetables like bell peppers or broccoli. Air fry them separately and toss in with the chicken and sauce.

• Make it spicy by adding red pepper flakes or a teaspoon of sriracha to the sauce.

• For a low-carb option, serve over cauliflower rice or zucchini noodles.

• Use tofu or tempeh for a vegan-friendly twist — just air fry until crisp and follow the same sauce method.

Serving Ideas & Occasions

Air Fryer Teriyaki Chicken is versatile enough for:

• Weeknight dinners with steamed jasmine rice and sautéed greens.

• Meal prep bowls with quinoa, avocado, and roasted veggies.

• Party platters with skewers for bite-sized appetizers.

• Lettuce wraps for a light, crunchy presentation.

• Bento boxes with rice, pickled vegetables, and edamame.

Its glossy, sticky texture makes it a hit with kids and adults alike.

Nutritional & Health Notes

Teriyaki chicken provides a solid balance of lean protein and complex carbs when served with rice or grains. Chicken thighs offer a bit more fat and flavor, while breasts are leaner and lower in calories.

The homemade teriyaki sauce allows you to control sodium and sugar levels compared to store-bought varieties. For lighter versions, reduce the sugar slightly and use coconut aminos in place of soy sauce.

Pairing with vegetables and whole grains turns this into a well-rounded, nourishing meal that fits clean eating or high-protein diets.

FAQs

Q1: Can I use frozen chicken in this recipe?

Yes, but it’s best to thaw the chicken completely before air frying. Frozen pieces won’t crisp properly and may cook unevenly. For best results, thaw overnight in the fridge.

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Q2: How do I store and reheat leftovers?

Store cooled teriyaki chicken in an airtight container in the fridge for up to 4 days. Reheat in the air fryer at 350°F for 3–5 minutes or microwave until warmed through. The sauce may thicken more in the fridge but will loosen once heated.

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Q3: Can I make the sauce ahead of time?

Absolutely. The sauce can be made and refrigerated for up to 1 week. Just reheat gently in a saucepan or microwave before tossing with the chicken.

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Q4: What’s the best cut of chicken for this recipe?

Chicken thighs are preferred for their juicy, tender texture and flavor, but chicken breasts work well too. If using breasts, watch the cook time closely to avoid drying them out.

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Q5: Can I make this without an air fryer?

Yes! Bake in the oven at 425°F (220°C) for 18–20 minutes or pan-fry in a skillet with a touch of oil until golden and cooked through.

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Q6: Is this recipe gluten-free?

It can be! Use tamari or coconut aminos in place of soy sauce, and confirm that your cornstarch is certified gluten-free.

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Q7: What sides pair well with Air Fryer Teriyaki Chicken?

Great sides include:

• Steamed white or brown rice

• Stir-fried vegetables

• Pickled cucumbers or radish

• Miso soup

• Sesame noodles

All bring a complementary texture or temperature to the meal.

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