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Recipe shows feature image photo with air fry teriyaki chicken served in a white plate with rice and broccoli on the side.
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5 from 4 votes

Air fryer teriyaki chicken recipe

Air fryer teriyaki chicken with crispy chicken thighs and glossy sauce (added at the end). No marinade, fast, and perfect for weeknight dinners.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Main
Cuisine: American, Japanese
Keyword: air fryer teriyaki chicken, Teriyaki chicken air fried
Servings: 5 servings
Author: ChihYu Smith

Ingredients

Teriyaki Sauce (gluten-free, makes 1 cup)

Teriyaki chicken:

  • 1.25 lb chicken thighs skinless and boneless
  • 0.5 tsp coarse sea salt
  • 0.5 tsp garlic powder
  • 6-8 tbsp tapioca starch or potato starch
  • Avocado oil spray
  • 2 spring onions diced
  • Sprinkle toasted white sesame seeds
US - Metric

Instructions

Make the teriyaki sauce

  • Add the mirin, sake, soy sauce, and brown sugar to a saucepan over medium heat. Bring to a gentle boil, stirring to dissolve the sugar, about 4–5 minutes. Keep the pan uncovered.
    Four containers on a blue and wooden surface, holding brown sugar, mirin, sake, and soy sauce —perfect ingredients for making teriyaki sauce.
  • Reduce the heat to medium-low and simmer until the sauce thickens slightly, about 10 minutes, stirring occasionally. Remove from the heat and let cool. The sauce should be glossy and lightly viscous, not thick or syrupy. Measure out about ⅔ cup for the chicken.
    A metal spoon rests in a white bowl filled with homemade teriyaki sauce (gluten-free), set on a blue tile surface—perfect for marinating teriyaki chicken in an air fryer.

Prepare the chicken

  • Preheat the air fryer to 400°F (204°C) for 5 minutes.
  • Dice the chicken into 1 to 1½-inch pieces. Add the chicken, salt, garlic powder, and starch to a large zip-top bag. Seal and shake until the chicken is evenly coated.
    Step shot shows dicing, seasoning, and coating the chicken thighs.

Air fry

  • Lightly spray the air fryer basket with oil. Arrange the chicken in a single layer with space between the pieces. Spray the tops lightly with oil.
    Step shot shows adding the chicken to air fryer and spray with oil then air fried
  • Air fry for 8 minutes, then open the basket, shake or flip the chicken, spray lightly with oil again, and continue cooking for 2–4 minutes, until cooked through and lightly crisp on the outside.
    A plate with two types of air fried chicken pieces, including air fryer teriyaki chicken, one group golden and crisp, the other lighter and more lightly coated, all arranged on a white plate with a black striped pattern around the edge.

Finish and serve

  • Transfer the hot chicken to a serving bowl. Pour the teriyaki sauce over the chicken and toss to coat evenly. Garnish with spring onions and sesame seeds. Serve right away.
    Photo shows teriyaki chicken made in an air fryer and served with broccoli, rice, chopsticks, and homemade teriyaki sauce on the side.

Notes

  • Teriyaki sauce consistency: This sauce is meant to be glossy and lightly viscous, not thick or syrupy. If you prefer it thicker, simmer 2–3 minutes longer, or stir in a slurry of 2 teaspoons starch + 2 tablespoons water while simmering.
  • Salt level: Because the teriyaki sauce is already salty-sweet, the chicken is lightly seasoned on purpose. Don’t increase the salt — the sauce will finish the seasoning.
  • Batch cooking: For a 6-quart air fryer, cook the chicken in two batches. Spread the pieces in a single layer with a little space between them so they crisp instead of steaming.
  • Low-carb coating option: You can use unflavored whey protein isolate instead of starch. The chicken will turn a deeper golden color, but it may stick more to the basket compared to starch.
  • Make-ahead & storage:
    • Sauce: Let cool completely, then store in a sealed jar in the fridge for up to 3 weeks. It will thicken slightly as it chills.
    • Chicken prep: You can slice and season the chicken (without starch) 2–3 days ahead. Coat with starch right before air frying.
    • Leftovers: Store chicken and sauce separately. Reheat chicken in the air fryer at 370°F (188°C) for 5 minutes. The sauce does not need reheating.

Nutrition

Serving: 1serving | Calories: 354kcal | Carbohydrates: 19g | Protein: 20g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 1061mg | Potassium: 287mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 136IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
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