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teriyaki chicken breast glossy

Air Fryer Teriyaki Chicken Breast

Joy Brooks
Perfectly glazed air fryer teriyaki chicken breast with caramelized edges and juicy interior, ready in under 20 minutes. Features a homemade teriyaki sauce with a balanced sweet-savory profile.
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Servings: 2 servings
Course: Air Fryer
Cuisine: American
Calories: 286 kcal
Prep Time : 15 minutes
Cook Time : 15 minutes

Ingredients
  

  • 2 boneless skinless chicken breasts 6-8 oz each
  • 1/4 cup low-sodium soy sauce
  • 3 tablespoons mirin Japanese sweet rice wine
  • 2 tablespoons honey
  • 1 tablespoon brown sugar
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 tablespoon rice vinegar
  • 2 teaspoons cornstarch
  • 2 tablespoons cold water
  • 1 tablespoon sesame oil
  • 1 green onion thinly sliced, for garnish
  • 1 teaspoon sesame seeds for garnish

Method
 

  1. Pat the chicken breasts dry with paper towels. If the breasts are particularly thick (over 1 inch), pound them slightly to achieve even thickness.
  2. In a small saucepan, combine soy sauce, mirin, honey, brown sugar, garlic, ginger, and rice vinegar. Bring to a gentle simmer over medium heat.
  3. In a small bowl, mix cornstarch and cold water until smooth to create a slurry.
  4. Add the cornstarch slurry to the simmering sauce, whisking constantly. Continue to simmer for 2-3 minutes until the sauce thickens to a glaze-like consistency. Remove from heat and stir in sesame oil.
  5. Reserve half of the teriyaki sauce for basting later. Pour the remaining half over the chicken breasts in a shallow dish or zip-top bag. Marinate for 10-30 minutes.
  6. Preheat your air fryer to 380°F (193°C) for 3-5 minutes.
  7. Remove the chicken from the marinade, letting excess drip off. Place chicken in the air fryer basket, ensuring pieces don't touch for optimal air circulation. Cook for 6 minutes.
  8. Open the air fryer and brush the chicken with a thin layer of the reserved teriyaki sauce. Return to cooking for 3-4 more minutes.
  9. Check the internal temperature with a meat thermometer. The chicken should register at least 155°F (68°C) at this point.
  10. Apply a second layer of teriyaki glaze and continue cooking for 2-4 more minutes, until the chicken reaches 165°F (74°C) and the glaze appears caramelized but not burnt.
  11. Remove the chicken from the air fryer and let it rest for 3-5 minutes to allow juices to redistribute.
  12. Slice against the grain, drizzle with remaining teriyaki sauce, and garnish with sliced green onions and sesame seeds.

Note

  • For optimal results, resist cooking above 380°F as higher temperatures will burn the teriyaki sauce sugars.
  • Ensure chicken is uniform thickness for even cooking.
  • The teriyaki sauce should coat the back of a spoon when properly reduced.
  • Never skip preheating the air fryer.
  • Leave at least ½-inch space between chicken pieces in the air fryer basket.
  • The 3-5 minute rest is crucial for moist chicken.
  • Use an instant-read thermometer for most reliable doneness check.