Air Fryer Teriyaki Chicken

Air Fryer Teriyaki Chicken — juicy bites coated in a sticky-sweet glaze. 🍗✨

Ingredients (Serves 3–4)

For the chicken

• 1 ½ lb (680 g) boneless, skinless chicken thighs or breasts (cut into 1½-inch chunks)

• 1 Tbsp soy sauce (or tamari)

• 1 tsp sesame oil (optional)

• ½ tsp garlic powder

• ½ tsp ground ginger

• Pinch black pepper

For the teriyaki glaze

• ¼ cup soy sauce (or tamari)

• 2 Tbsp honey or brown sugar

• 1 Tbsp rice vinegar (or apple cider vinegar)

• 1 Tbsp mirin (optional)

• 1 clove garlic, grated

• 1 tsp fresh grated ginger

• 1 tsp cornstarch + 1 Tbsp water (slurry)

To serve: sesame seeds, sliced green onions, steamed rice or veggies.

 Directions

1. Marinate chicken

   • Toss chicken with soy sauce, sesame oil, garlic powder, ginger, and pepper.

   • Let sit 10–15 min (or up to 1 hr).

2. Cook in air fryer

   • Preheat air fryer to 190 °C / 375 °F.

   • Lightly spray basket with oil.

   • Arrange chicken pieces in a single layer (cook in batches if needed).

   • Air fry 12–15 min, shaking halfway, until golden and internal temp reaches 74 °C / 165 °F.

3. Make teriyaki glaze

   • While chicken cooks, combine soy sauce, honey, vinegar, mirin, garlic, and ginger in a small pan.

   • Simmer over medium heat 2–3 min.

   • Stir in cornstarch slurry; cook until thickened and glossy.

4. Combine & serve

   • Toss cooked chicken with glaze.

   • Sprinkle sesame seeds and green onions on top.

   • Serve hot with rice or steamed vegetables.

 Tips

• For extra caramelization, brush chicken with glaze and return to air fryer for 1–2 min.

• Swap honey for pineapple juice + sugar for a fruity twist.

• Works great with chicken wings or drumettes too!