Air Fryer Teriyaki Chicken

Ouadie Rhabbouron

Ingredients:

For the Chicken:

  • 1 pound boneless, skinless chicken breast or thighs
  • 2 large eggs, beaten
  • ½ cup cornstarch
  • ½ cup panko breadcrumbs

For the Teriyaki Sauce:

  • ½ cup soy sauce (preferably low sodium)
  • ¼ cup water
  • 1 tablespoon grated ginger
  • 2 garlic cloves, minced (about 1 tablespoon)
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons sesame oil
  • 1 tablespoon cornstarch
  • 4 tablespoons brown sugar
  • 1 tablespoon honey
  • 1 tablespoon sesame seeds (optional)

Garnish:

  • Sesame seeds and sliced green onions (optional)

Instructions:

  1. Prepare the Chicken: Cut the chicken into small cubes and pat them dry with paper towels.
  2. Mix Coatings: In a bowl, mix the cornstarch and panko breadcrumbs. Set aside.
  3. Coat the Chicken: Dip the chicken cubes in the beaten eggs, then coat them in the panko mixture.
  4. Air Fry: Preheat the air fryer to 375°F (190°C). Spray the basket with nonstick cooking spray. Arrange the chicken in a single layer, avoiding overcrowding. Cook for 15 to 18 minutes, flipping halfway through.
  5. Make the Sauce: In a medium saucepan, whisk together all the teriyaki sauce ingredients. Heat over medium until boiling, then reduce to a simmer for 3 to 5 minutes until thickened. Remove from heat.
  6. Combine: Transfer the cooked chicken to a bowl, pour the teriyaki sauce over it, and toss to combine.
  7. Serve: Garnish with sesame seeds and green onions if desired. Enjoy your homemade Teriyaki Chicken!

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