Crispy Air Fryer Teriyaki Chicken
Teriyaki chicken: cook this crispy, flavorful air fryer recipe with homemade sauce in under 30 minutes. Perfect for a quick and delicious weeknight meal.
Ingredients
- ½ cup cornstarch, tapioca starch or arrowroot starch
- ½ cup panko breadcrumbs
- 1/2 teaspoon salt
- 1 pound (453 grams) boneless skinless chicken breast
- 1 large egg (beaten)
- ½ cup (120ml) soy sauce
- ¼ cup (120ml) water
- 2 tablespoons brown sugar or coconut sugar
- 1 tablespoon fresh ginger (grated)
- 2 garlic cloves (minced)
Instructions
- In a shallow dish, combine cornstarch, panko breadcrumbs, and salt. Set aside.
- Cut chicken breast into 1-inch pieces. Dip each piece of chicken into the beaten egg, then dredge thoroughly in the breadcrumb mixture, ensuring it's fully coated. Gently shake off any excess.
- Lightly spray the air fryer basket with cooking spray. Arrange chicken pieces in a single layer, ensuring not to overcrowd. Spray the tops of the chicken with cooking spray.
- Air fry at 375°F (190°C) for 10-12 minutes, flipping halfway through, until golden brown and cooked through (internal temperature reaches 165°F/74°C). Work in batches if necessary.
- While chicken cooks, prepare the teriyaki sauce: In a small saucepan, combine soy sauce, water, brown sugar, grated ginger, and minced garlic. Bring to a simmer over medium heat, then reduce heat to low and cook for 5-7 minutes, stirring occasionally, until slightly thickened.
- Once chicken is cooked, transfer to a large bowl. Pour the teriyaki sauce over the chicken and toss gently to coat all pieces evenly. Serve immediately.
Notes
- For extra crispy teriyaki chicken, ensure the chicken pieces are coated evenly with the breadcrumb mixture and don't overcrowd the air fryer basket. Cook in batches if needed.
- To achieve a perfect internal temperature and prevent overcooking, use a meat thermometer. Chicken breast should reach 165°F (74°C) for food safety.
- If your teriyaki sauce is too thin, mix a teaspoon of cornstarch with a tablespoon of cold water to create a slurry, then whisk it into the simmering sauce until thickened to your desired consistency. - Store leftover air fryer teriyaki chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the air fryer at 350°F (175°C) for 5-7 minutes until warmed through, or microwave for 1-2 minutes. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- To achieve a perfect internal temperature and prevent overcooking, use a meat thermometer. Chicken breast should reach 165°F (74°C) for food safety.
- If your teriyaki sauce is too thin, mix a teaspoon of cornstarch with a tablespoon of cold water to create a slurry, then whisk it into the simmering sauce until thickened to your desired consistency. - Store leftover air fryer teriyaki chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the air fryer at 350°F (175°C) for 5-7 minutes until warmed through, or microwave for 1-2 minutes. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.