Name: Air Fryer Teriyaki Chicken
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Cuisine: Asian
Ingredients: 500 gm boneless chicken thighs or breasts cut into bite-sized pieces; 1 tbsp oil; Salt to taste; ½ tsp pepper powder; 1 tbsp soy sauce; 1 tbsp honey or maple syrup; 1 tbsp vinegar; 1 tsp minced garlic; 1 tsp minced ginger; 1 tsp cornstarch (optional, for thickening); 1 tsp sesame seeds (optional, for garnish); 2 tbsp chopped spring onions (optional, for garnish)

Why You’ll Love This Recipe

The air fryer gives you crispy, evenly cooked chicken with minimal oil and less mess than deep‑frying.
The homemade teriyaki sauce — or store‑bought if you prefer — makes the flavor more balanced and fresh than many takeout versions.
It’s versatile: you can serve it with rice, noodles, or vegetables, or use it in wraps or lettuce cups.
It comes together surprisingly quickly and doesn’t demand fancy techniques or equipment beyond an air fryer.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb. boneless skinless chicken thighs (about 450 g), cut into cubes — or chicken breast cubes if you prefer
2 tbsp. cornstarch
½ cup teriyaki sauce (store‑bought or homemade)
For homemade teriyaki sauce (optional): soy sauce, rice wine vinegar, honey or maple syrup, crushed garlic, crushed ginger, sesame oil, and optional pepper
For garnish: 1 tsp. toasted sesame seeds

Directions

Dry the chicken thighs (or breasts) and cut into cubes of roughly equal size.
Prepare the teriyaki sauce (if making from scratch), or use store‑bought. Set aside about half the sauce. Marinate the chicken cubes in the remaining sauce for 30 minutes.
After marinating, sprinkle the cornstarch over the chicken and mix well to coat — this helps the chicken get a nice glaze.
Preheat your air fryer to 390 °F (200 °C) for 5 minutes. Lightly brush the air fryer basket with oil.
Place the marinated chicken cubes in a single layer in the basket. Air fry for 7 minutes until one side is slightly browned.
Brush the reserved teriyaki sauce over the chicken. Flip the chicken pieces, brush sauce on the other side, then air fry for another 7 minutes (so a total of about 14 minutes cooking), until the pieces are cooked through (internal temperature should exceed 165 °F / 74 °C).
If desired, brush with a bit more sauce after cooking or serve additional sauce on the side for dipping.
Garnish with toasted sesame seeds. Serve immediately with your choice of sides — rice, noodles, vegetables, salad, or lettuce wraps.

Servings and timing

Serves: 4
Prep time: about 5 minutes (plus 30 minutes marination)
Cook time: about 19 minutes
Total time (including marination): about 54 minutes

Variations

Protein swap: replace chicken with firm tofu (pressed), shrimp, or even beef — adjust cooking time accordingly.
Gluten free: use tamari instead of soy sauce, and replace cornstarch with rice flour (or skip it).
Add heat: include chili flakes or crushed red pepper in the sauce.
More veggies: toss in bell peppers, broccoli, snap peas, or carrots along with the chicken for a colorful, one‑pan meal.

Storage/Reheating

You can store leftover teriyaki chicken in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to a month. To reheat: preheat the air fryer to about 375 °F (190 °C) and warm the chicken for 2–4 minutes until heated through.

FAQs

How long can I marinate the chicken?

You can marinate the chicken for as little as 30 minutes (as in the recipe) for good flavor. For deeper flavor, you can marinate for 1–2 hours or even overnight in the refrigerator.

Can I use chicken breasts instead of thighs?

Yes — chicken breasts work fine. Just cut them into uniform cubes so they cook evenly. Be cautious not to overcook breasts, as they dry out more easily than thighs.

Do I need to preheat the air fryer?

Yes. Preheating helps ensure the chicken begins cooking immediately and achieves a nice crisp on the outside.

What if I don’t have cornstarch — can I skip it?

Yes — cornstarch is optional. It helps the sauce cling better and gives a slightly thicker glaze, but the recipe still works without it.

Can I use store‑bought teriyaki sauce instead of homemade?

Absolutely. Using a good-quality store-bought teriyaki sauce is a time-saver and works well; half a cup is fine for marinating and glazing.

How can I make this gluten‑free?

Use tamari or a gluten‑free soy sauce substitute, and replace cornstarch with rice flour (or omit thickener altogether).

What sides go well with this chicken?

Steamed rice (white or brown), fried rice, noodles (soba, rice noodles, etc.), stir‑fried or steamed vegetables, a fresh salad, or even lettuce wraps are all great accompaniments.

Can I add vegetables in the air fryer with the chicken?

Yes — you can add quick‑cooking vegetables like bell peppers, broccoli, snap peas, or carrots. But make sure not to overcrowd the basket so air can circulate properly.

Is it possible to use wings or drumsticks instead of cubes?

Yes — drumsticks or wings work, but cooking times will differ. Ensure the internal temperature reaches 165 °F (74 °C) before serving.

Does this recipe work for meal prep?

Yes — you can cook a larger batch and store in the fridge (up to 3 days) or freezer (up to a month). It reheats well in the air fryer or microwave, making it ideal for quick meals later.

Conclusion

This Air Fryer Teriyaki Chicken recipe is an easy, healthier spin on a takeout classic — crispy on the outside, juicy inside, and full of rich teriyaki flavor. With minimal prep, simple ingredients, and quick cooking, it’s a great go-to for weeknight dinners or meal prep. Give it a try — and feel free to customize the protein, sauce, or sides to suit your taste.