Air Fryer Chicken Teriyaki designed for fast weeknight cooking with simple prep and bold flavor.
Sticky, Speedy Teriyaki for Busy Nights
A glossy, ginger-scented teriyaki that crisps on the edges in the air fryer and comes together fast—perfect for weeknight dinners.
This Air Fryer Chicken Teriyaki is all about that contrast: juicy, tender chicken under a sticky, caramelized coating of soy, brown sugar and honey. It’s built for nights when dinner needs to move—bold flavor with minimal fuss, exactly the kind of one-pan spirit The Snap Skillet champions and the kind of quick prep Leo Grant leans on for weeknight wins.
Small steps make a big difference. Pat the boneless, skinless chicken breasts dry and, if they’re uneven, butterfly or gently pound them to an even ~3/4-inch thickness; season both sides with salt and pepper and rub with a little olive oil. Preheat the air fryer to 380°F (190°C) for 3 minutes, place the chicken in a single layer (work in two batches if needed) and cook 10–12 minutes, flipping halfway, until an instant-read thermometer reads about 160°F.
While the chicken cooks, the sauce is where everything comes together. Simmer reduced-sodium soy sauce with brown sugar, honey, rice vinegar, sesame oil, grated fresh ginger and minced garlic until the sugar dissolves. Whisk a cornstarch slurry (mix the cornstarch with the 3 tablespoons water) into the simmering sauce and cook 1–2 minutes until glossy and slightly thickened—remove from heat and reserve half the sauce for serving so you keep some bright lacquer for finishing.
Finish and serve simply: slice the chicken, drizzle with the reserved teriyaki, and scatter chopped green onions for a fresh hit. The sauce stores well chilled, so you can make it ahead to speed weeknight assembly, or slice leftovers into salads, bowls or wraps. Minimal cleanup, maximum flavor—this one’s a go-to when you want something fast, saucy and crowd-pleasing.
Ingredients
How to Make Air Fryer Chicken Teriyaki
- Pat the chicken breasts dry and, if they are uneven thickness, butterfly or gently pound to an even ~3/4-inch thickness; season both sides with salt and black pepper and rub with the olive oil.
- Preheat the air fryer to 380°F (190°C) for 3 minutes; place the chicken in a single layer in the basket (work in two batches if needed) and cook for 10–12 minutes, flipping halfway, until an instant-read thermometer reads about 160°F.
- While the chicken cooks, make the teriyaki sauce: in a small saucepan combine the soy sauce, brown sugar, honey, rice vinegar, sesame oil, grated ginger, and minced garlic; stir over medium heat until the sugar dissolves.
- Mix the cornstarch with the 3 tablespoons water to make a slurry, then whisk it into the simmering sauce; cook 1–2 minutes until the sauce is glossy and slightly thickened, then remove from heat and reserve half the sauce for serving.
- When the chicken reaches ~160°F, brush both sides with a few tablespoons of the warm teriyaki glaze and return to the air fryer for 1–2 minutes more, or until the internal temperature hits 165°F and the glaze is tacky.
- Transfer the chicken to a cutting board and let rest 5 minutes, then slice into strips or bite-size pieces; toss with the reserved sauce to coat evenly.
- Serve topped with sliced green onions and a sprinkle of sesame seeds. Leftovers keep 3–4 days refrigerated in an airtight container.
Recipe Card
Air Fryer Chicken Teriyaki
Air Fryer Chicken Teriyaki designed for fast weeknight cooking with simple prep and bold flavor.
- Prep
- 10 min
- Cook
- 20 min
- Servings
- 4
Ingredients
Instructions
- Pat the chicken breasts dry and, if they are uneven thickness, butterfly or gently pound to an even ~3/4-inch thickness; season both sides with salt and black pepper and rub with the olive oil.
- Preheat the air fryer to 380°F (190°C) for 3 minutes; place the chicken in a single layer in the basket (work in two batches if needed) and cook for 10–12 minutes, flipping halfway, until an instant-read thermometer reads about 160°F.
- While the chicken cooks, make the teriyaki sauce: in a small saucepan combine the soy sauce, brown sugar, honey, rice vinegar, sesame oil, grated ginger, and minced garlic; stir over medium heat until the sugar dissolves.
- Mix the cornstarch with the 3 tablespoons water to make a slurry, then whisk it into the simmering sauce; cook 1–2 minutes until the sauce is glossy and slightly thickened, then remove from heat and reserve half the sauce for serving.
- When the chicken reaches ~160°F, brush both sides with a few tablespoons of the warm teriyaki glaze and return to the air fryer for 1–2 minutes more, or until the internal temperature hits 165°F and the glaze is tacky.
- Transfer the chicken to a cutting board and let rest 5 minutes, then slice into strips or bite-size pieces; toss with the reserved sauce to coat evenly.
- Serve topped with sliced green onions and a sprinkle of sesame seeds. Leftovers keep 3–4 days refrigerated in an airtight container.
Nutrition
- Carbohydrates
- 13
- Saturated Fat
- 1.4
- Sodium
- 650
- Fiber
- 0.8
- Unsaturated Fat
- 8
- Protein
- 38
- Fat
- 11
- Cholesterol
- 95
- Trans Fat
- 0
- Calories
- 330
- Sugar
- 11