Air Fryer Teriyaki Chicken is a flavorful dish of juicy chicken coated in a tasty sauce that is both sweet and savory. With this recipe, you can have a delicious dinner on the table in just 20 minutes.
1poundboneless skinless chicken breast or thighsdiced into 1-2 inch cubes
2cupsall-purpose flour(130 grams)
avocado spray or olive oil spray
⅓cuplow sodium soy sauce(79 ml)
⅓cuppineapple juice(79 ml)
5tablespoonsmaple syrup(75 ml)
1 ½tablespoonsrice vinegar(23 ml)
2garlic cloves(minced, about 2 teaspoons)
Optional toppings: sesame seeds, green onions, red pepper flakes
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Preheat the air fryer to 380°F (190°C).
Use a paper towel to pat the chicken pieces dry.
Whisk the egg in a shallow bowl. Place the flour in a separate shallow bowl.
Dip the chicken into the egg mixture, tossing to coat. Allow the excess egg to drip off then place in the flour and coat thoroughly.
Spray the air fryer basket with avocado oil spray. Place the chicken in the air fryer basket leaving a little bit of room between each piece. You may need to work in batches depending on the size of your basket. Spray the chicken lightly with oil.
Cook the chicken for 5 minutes, then flip and cook an additional 2-5 minutes, or until the outside is crispy and the chicken has reached an internal temperature of 165°F (74°C).
While the chicken is cooking place all of the sauce ingredients, except for the cornstarch and water, in a medium saucepan. Whisk cornstarch with 1 tablespoon of water and set aside.
Cook the sauce over medium heat until it begins to boil, then stir in the cornstarch slurry. Continue cooking, while stirring continuously, until the sauce thickens (about 1 minute). Remove from heat and cool slightly while the chicken finishes cooking.
Once the chicken is cooked, transfer it to a large bowl. Pour the teriyaki sauce over the chicken and toss to coat. Sprinkle with sesame seeds, if desired, and serve immediately.
Storage: Your leftovers can be stored in an airtight container and refrigerated for up to 5 days. Cooking in Oven: The chicken pieces can be cooked in a 400°F (200°C) oven for 15-19 minutes.Tips:
Leave space between each piece of chicken in the air fryer to allow the air to circulate. This helps the pieces to crisp up nicely.
Mixing the cornstarch with water until it is smooth will help prevent a lumpy sauce.
See the post for information on substitutions.
The nutritional values of this recipe are estimated and assume that half of the egg and flour ends up on the chicken.