This air fryer teriyaki chicken gives you crispy-edged chicken pieces coated in sweet, sticky homemade sauce, and dinner still hits the table in about 25 minutes. It’s the kind of weeknight meal that feels like takeout, but doesn’t require shoes, car keys, or a tip.
It turns out my kids will eat almost anything covered in teriyaki sauce. Who knew glazed chicken would be so powerful! I love how the air fryer does all the work here. It crisps the chicken’s exterior while keeping the inside juicy. There is no wok, no deep frying, and no takeout menu required.
Now I know “homemade sauce” can sound like extra work. But this one comes together in five minutes with pantry staples you probably already have. You can easily make it while the chicken cooks, and it tastes miles better than the bottled stuff.
The brown sugar caramelizes just enough, the cornstarch makes it glossy and thick, and suddenly you’re the person who makes restaurant food at home. But if you want to use a bottle of teriyaki sauce, that works too!
Below, I’ll walk you through exactly how to make this step by step, plus tips for getting that perfect caramelized finish and ideas for serving it up. Here’s everything you need to know to make dinner tonight an easy one.
Looking for more easy air fryer meals? Try my recipes for air fryer Italian sausage, air fryer stuffed meatballs, or air fryer chicken satay.
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Ingredient Notes
For exact amounts needed see the recipe card below
- Boneless, skinless chicken breasts: You can also use chicken thighs.
- Salt and pepper
- Soy sauce
- Honey
- Rice vinegar
- Sesame oil
- Cornstarch
- Water
- Garlic
- Fresh ginger
How to Make Air Fryer Teriyaki Chicken
- Chop chicken into even, bite-sized pieces for even cooking. Sprinkle lightly with salt and pepper.
- Set your air fryer to 375 degrees F and let it preheat for a few minutes. Arrange the chicken in a single layer in the basket. If you have a smaller air fryer, work in batches. Cook for 8 to 12 minutes, flipping the pieces halfway through, until they’re golden and the internal temperature hits 165 degrees F.
- While the chicken cooks, combine the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a small saucepan over medium heat. Bring it to a simmer and let the flavors mingle.
- In a small bowl, whisk together the cornstarch and water until smooth. Pour this slurry into your simmering sauce and stir constantly. Let it cook for 1 to 2 minutes until it thickens up and coats the back of a spoon.
- Once the chicken is cooked, coat each piece in sauce. Return to air fryer for 1–2 minutes.
Serving Ideas
When serving teriyaki chicken, rice is the obvious choice. I pile the chicken over a bed of jasmine rice and let that sticky teriyaki glaze soak right in. Cauliflower rice also works great if you are avoiding carbs.
Steamed vegetables round out the plate beautifully. I usually go with broccoli or snap peas since they can stand up to the bold teriyaki flavors without getting lost. The sesame seeds and green onions on top of the chicken tie everything together nicely.
Or get creative and serve it over noodles. Ramen, udon, or even simple egg noodles work great. Toss everything together with a little extra sauce, and suddenly you’ve got a noodle bowl.
And if you’re feeling adventurous, throw the chicken into lettuce wraps with some shredded carrots and cucumber. The crispy edges of the chicken work really well with the cool, fresh crunch of the lettuce.
How to Store
This teriyaki chicken stores beautifully for up to 3 days in the refrigerator. I keep the chicken and sauce together in an airtight container. To reheat, pop the chicken back into the air fryer at 350 degrees F for 2 to 3 minutes.
If you want to meal prep ahead, you can make the teriyaki sauce up to a week in advance and store it in a jar in the fridge. Just shake it before using. The chicken itself is best cooked fresh, but I’ve successfully prepped and cubed the chicken the night before, then air fried it when I was ready to cook. That cuts down on prep time when you’re in a rush.
Tips & Tricks
Be sure to check out the step by step instructions
- Aim to roughly cut the chicken into 1-inch cubes, so they cook evenly.
- Don’t crowd the basket. I know it’s tempting to throw all the chicken in at once, but leave some breathing room between pieces. If you need to work in batches, the first batch stays warm in a low oven while you finish the rest.
- Make the sauce while the chicken cooks to save time. By the time your chicken’s done, your sauce is ready to go.
- Whisk that cornstarch slurry thoroughly before adding it to the sauce, so it doesn’t end up lumpy.
- Adjust the sweetness to your taste. If your family prefers things less sweet, cut the honey back to 1 tablespoon. Want it sweeter? Add another tablespoon. The beauty of homemade teriyaki sauce is that you control exactly what goes in it.
- Fresh ginger makes a difference, but ground works if you are out.
- Line your air fryer basket with parchment paper if cleanup isn’t your thing. Just don’t preheat with the parchment in there.
- Boneless, skinless chicken thighs work great too.
- You can also use bottled teriyaki sauce, but the homemade version tastes better and takes only 5 minutes.
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Air Fryer Teriyaki Chicken
Ingredients
- 1½ pounds chicken breasts boneless skinless
- salt & pepper to taste
Teriyaki Sauce
- ¼ cup soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
Instructions
- Chop chicken into bite-sized pieces. Lightly season with salt and pepper.1½ pounds chicken breasts, salt & pepper
- Preheat your air fryer to 375 degrees F. Place cubed chicken in a single layer in the basket (work in batches if needed). Air fry for 8-12 minutes, flipping halfway, until golden and cooked through (internal temp should reach 165°F).
- While the chicken cooks, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a small saucepan. Bring to a simmer.¼ cup soy sauce, 2 tablespoons honey, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 2 cloves garlic, 1 teaspoon fresh ginger
- In a small bowl, mix cornstarch and water until smooth, then stir it into the sauce. Simmer for 1–2 minutes until thickened.2 tablespoons water, 1 tablespoon cornstarch
- Once the chicken is cooked, brush each piece with the thickened sauce and return it to the air fryer for 1–2 extra minutes to caramelize.
- Optional: Garnish with sesame seeds and green onions. Serve it with extra sauce over rice or with steamed veggies.
Notes
- Aim to roughly cut the chicken into 1-inch cubes, so they cook evenly.
- Don’t crowd the basket. I know it’s tempting to throw all the chicken in at once, but leave some breathing room between pieces. If you need to work in batches, keep the first batch warm in a low oven while you finish the rest.
- Make the sauce while the chicken cooks to save time. By the time your chicken’s done, your sauce is ready to go.
- Whisk that cornstarch slurry thoroughly before adding it to the sauce, so it doesn’t end up lumpy.
- Adjust the sweetness to your taste. If your family prefers things less sweet, cut the honey back to 1 tablespoon. Want it sweeter? Add another tablespoon. The beauty of homemade teriyaki sauce is that you control exactly what goes in it.
- Fresh ginger makes a difference, but ground works if you are out.
- Line your air fryer basket with parchment paper to reduce the cleanup. Just don’t preheat the basket with the parchment paper in there.
- Boneless, skinless chicken thighs work great too.
- You can also use bottled teriyaki sauce, but the homemade version tastes better and takes only 5 minutes.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
