Teriyaki Chicken in the air fryer is a flavorful, easy dinner you can have on the table in under 30 minutes. Made with a simple homemade, sugar-free teriyaki sauce, this recipe is a healthier and tastier alternative to takeout.
This air fryer teriyaki chicken makes a quick weeknight meal with maximum flavor. Chicken tenderloins are marinated in a homemade teriyaki sauce—sweet, salty, and aromatic—then air fried for a crisp exterior and juicy interior. The sauce in this version uses monk fruit sweetener to keep it low in added sugar, but you can swap in brown sugar, coconut sugar, or honey if you prefer a traditional sweetness.
Using the air fryer reduces oil and keeps cooking tidy since there’s no stovetop splatter. Serve it with rice and stir-fried vegetables, toss it into a grain bowl, or enjoy it with noodles—this teriyaki chicken pairs well with many sides.
What is teriyaki?
Teriyaki refers to a Japanese cooking method where food is grilled or cooked with a glossy glaze made from soy sauce, mirin or rice vinegar, and a sweetener. In Western kitchens it’s often served as a sweet, tangy, sticky sauce tossed with chicken, beef, or fish—an easy and popular flavor profile for home cooking and takeout alike.
Ingredients you’ll need
Making air fryer teriyaki chicken at home is straightforward. Gather the ingredients for the sauce and the chicken, whisk them together, marinate, then air fry.
- Chicken: Chicken tenderloins are used here, but sliced chicken breast or thighs also work well.
- Soy sauce: Low-sodium soy sauce helps control salt. Use tamari or coconut aminos for a gluten-free or soy-free option.
- Rice vinegar: Adds brightness; white vinegar can be used in a pinch.
- Sweetener: Granulated monk fruit is used for a sugar-free option. Brown sugar, coconut sugar, or honey can be used instead.
- Tapioca or arrowroot flour: For thickening the sauce. Cornstarch is a suitable substitute.
- Garlic powder and ground ginger: Provide savory, warm flavors.
- Sesame oil: Adds a nutty finish.
How To Make Teriyaki Chicken In Air Fryer
Make the sauce: Whisk together soy sauce, rice vinegar, ground ginger, garlic powder, sweetener, tapioca or arrowroot flour, and sesame oil until smooth.
Marinate: Toss the chicken with about 1/4 cup of the teriyaki sauce and let it marinate for about 30 minutes if you have time. This helps the chicken absorb flavor.
Thicken the sauce: Pour the remaining sauce into a small saucepan, add a little water if needed, and heat gently until it comes to a simmer. Cook for a couple of minutes until slightly thickened, then remove from heat—the sauce will continue to set as it cools.
Air fry: Arrange the chicken in a single layer in the air fryer basket and cook at 200°C / 400°F. Cook for about 7–8 minutes, brush with the thickened sauce, flip the pieces, brush again, and cook for another 6–7 minutes until the chicken is cooked through and slightly caramelized. Brush once more with sauce before serving. Garnish with sesame seeds.
Tips and substitutions
- Cut chicken into even-sized pieces so they cook uniformly.
- Line the air fryer basket with parchment paper for easier cleanup.
- Do not overcrowd the basket. Cook in a single layer or in batches for the best results.
- Try chicken thighs for a juicier result, or use chicken breast if that’s what you have.
- Add a pinch of red pepper flakes if you like a touch of heat.
- Use coconut aminos instead of soy sauce for a soy-free teriyaki.
What to serve air fried teriyaki chicken with
- Steamed basmati rice with stir-fried or steamed vegetables.
- Cauliflower rice or your favorite noodles for a lighter or pasta-style meal.
- Fresh salads and crisp vegetables make a bright contrast to the rich sauce.
- Leftover chicken also works well in wraps, bowls, or on top of a green salad.
How To Store
- Refrigerate: Store leftovers in an airtight container for 3–4 days.
- Reheat: Warm in the microwave or return to the air fryer briefly to re-crisp.
- Freeze: Place cooled, cooked pieces in a freezer bag for up to 3 months.
- Defrost: Thaw overnight in the refrigerator before reheating in the air fryer.
Recipe FAQ
Yes—chicken breasts or thighs can be used. Adjust the cooking time slightly depending on the thickness to ensure they’re cooked through.
Teriyaki balances savory, sweet, and salty flavors. The sweetness is typically pronounced but can be adjusted to taste by reducing or changing the sweetener.
This version is a lighter take on classic teriyaki: the sauce can be made without added refined sugar, and the chicken is air fried using minimal oil.
Other dinner recipes to try
Try other flavorful dinner ideas that pair well with Asian-inspired sauces and quick weeknight cooking.
If you make this air fryer teriyaki chicken or have a question, leave a comment and rate the recipe. Your feedback and any variations you try are always welcome.
Air Fryer Teriyaki Chicken
- Author: Caitlin Rule
- Total Time: 25 minutes
- Yield: Serves 4
Description
Teriyaki chicken in the air fryer is a quick, delicious dinner that uses a simple homemade teriyaki sauce and minimal oil—perfect for busy weeknights.
Ingredients
- 1.5 lb (680g) chicken tenderloins or chicken breast
- ½ cup soy sauce or tamari
- ¼ cup rice vinegar
- 3 tablespoons granulated monk fruit or brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1 tablespoon tapioca or arrowroot flour
- 2 teaspoons toasted sesame oil
- Sesame seeds, to garnish
Instructions
- Teriyaki sauce: Whisk together soy sauce, rice vinegar, ground ginger, garlic powder, sweetener, tapioca flour, and sesame oil until smooth.
- Marinate chicken: Toss chicken with ¼ cup of the sauce and marinate for about 30 minutes if possible.
- Thicken sauce: Heat the remaining sauce in a small saucepan, adding 3 tablespoons of water if needed. Simmer over low heat for about 2 minutes until slightly thickened, then remove from heat.
- Air fry: Place chicken in a single layer in the air fryer basket and cook at 200°C/400°F for about 8 minutes. Brush with sauce, flip, brush again, and cook another 6–7 minutes until cooked through. Finish with a final coating of sauce.
- Garnish with sesame seeds and serve.
Notes
- Use coconut aminos for a soy-free alternative.
- Line the air fryer basket with parchment paper for easy cleanup.
- Refrigerate: Store leftovers in an airtight container for 3–4 days.
- Freeze: Freeze cooked pieces in a zip-top bag for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Air fry
- Cuisine: Asian inspired