Air Fryer Teriyaki Chicken

This gluten free air fryer teriyaki chicken is my go to recipe when I want something flavorful, high protein and easy to make. The homemade teriyaki sauce is perfectly sweet, sticky, salty and made with pantry staple ingredients.

I put my homemade gluten free teriyaki sauce on pretty much everything these days. You guys love my air fryer orange chicken so much, so this air fryer teriyaki chicken is loosely based on that recipe. It’s marinated in the teriyaki sauce to ensure it’s super flavorful, then coated in a bit of gluten free breadcrumbs, air fried until crispy and then tossed in the rest of the teriyaki sauce.

Air frying the recipe instead of pan frying or baking ensures it cooks really evenly and get’s super crispy. Especially because of the breadcrumbs, we want to make sure they don’t just fall of while cooking and actually stick to the chicken. If you love this recipe, try my teriyaki chicken meatballs or chicken lettuce wraps next!

Tips before we get cooking!

• I used chicken thighs here because I prefer the flavor and texture and find they store better, but you can definitely use chicken breasts if you prefer! I suggest pounding before slicing into strips or cubes.
• You can sub the cornstarch for arrowroot or tapioca and leave out the breadcrumbs for a more paleo version. Then just swap the tamari/soy sauce for coconut aminos.
• Don’t forget to spray your air fryer basket to ensure nothing sticks! There is oil in the sauce, but I still recommend a bit of oil spray to be safe.

How to make air fryer teriyaki chicken

First, prep the teriyaki sauce and set aside to cool for a bit. Cut the chicken into roughly 1 inch chunks and add to a mixing bowl. Toss with the cornstarch until well coated.

Measure out 1/4 cup of the teriyaki sauce and add to the chicken. Toss well to combine. Set aside to marinate for at least 30 minutes. Preheat your air fryer to 380 and pray lightly with oil. Once marinated, toss with the breadcrumbs. I usually use 3 tablespoons, but totally up to you!

Add the chicken to the air fryer basket in a single layer. Air fry for 14 minutes, tossing halfway to ensure even cooking.

Once cooked, let cool for a few minutes, then transfer to a bowl and toss with the rest of the sauce (or reserve some on the side for drizzling on the bowls or veggies etc.) Serve with the rice, green onion, sesame seeds if desired. Enjoy and try my teriyaki salmon next!

Oven instructions

If you don’t have an air fryer, you can easily make this teriyaki chicken in the oven. Follow all of the steps as usual, then bake at 400 Fahrenheit for 20-25 minutes or until completely cooked through and the internal temperature reaches 165 Fahrenheit.

Let cool slightly, then toss with the remaining teriyaki sauce. I suggest flipping halfway to ensure all sides get crispy like it would in the air fryer.

How to store

This recipe is definitely best served fresh, but it will keep in the fridge for 3 days stored in an air tight container. If you’re using the chicken thighs, this will store better because chicken thighs don’t dry out as quickly or as easily as breasts.

Just be sure to let the chicken cool completely before transferring to the container. I suggest reheating in the air fryer and it will help get some of the crispiness back.

Try these air fryer recipes next!

Air Fryer Turkey Burgers

Sweet Potato Wedges

Air Fryer Carrots

Air Fryer Chicken Thighs

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