Description
Crispy, juicy air fryer teriyaki chicken made in 20 minutes with a sweet, sticky homemade sauce. A healthy, no-marinade, weeknight dinner favorite.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs
- 2 large eggs, beaten
- ½ cup cornstarch
- ½ cup panko breadcrumbs
- ½ cup low-sodium soy sauce
- ¼ cup water
- 1 tbsp freshly grated ginger
- 2 garlic cloves, minced
- 1 tbsp rice vinegar
- 2 tsp sesame oil
- 1 tbsp cornstarch (mixed with 2 tbsp water)
- 4 tbsp brown sugar
- 1 tbsp honey
- 1 tbsp sesame seeds (optional)
- Chopped green onions, for garnish (optional)
Instructions
- Cut chicken into bite-sized pieces and pat dry with paper towels.
- Set up 3 bowls for coating: one with cornstarch, one with beaten eggs, and one with panko breadcrumbs.
- Dip each chicken piece into cornstarch, then egg, then panko.
- Preheat air fryer to 400°F (200°C) for 3 minutes. Spray basket with oil.
- Place chicken in a single layer and air fry for 9–11 minutes, flipping halfway.
- Meanwhile, whisk all sauce ingredients (except slurry) in a saucepan and bring to a simmer.
- Stir in cornstarch slurry and cook until sauce thickens and becomes glossy.
- Toss cooked chicken in sauce until well-coated.
- Garnish with sesame seeds and green onions. Serve immediately.
Notes
- Use chicken thighs for extra juiciness.
- Make the sauce ahead of time and store in the fridge for 5 days.
- Reheat leftovers in the air fryer to restore crispiness.
- Swap brown sugar with monk fruit for a keto version.
- Double the sauce if serving with rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Air Fryer
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 10g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 140mg