I’m excited to share my Easy Teriyaki Chicken Air Fryer recipe that cooks in under 15 minutes, is low-carb and gluten-free, and makes busy weeknight dinners effortless.
I know everyone says quick meals are overrated but this Best Air Fryer Teriyaki Chicken actually delivers. Bite sized boneless skinless chicken thighs become impossibly juicy and get coated in a glossy teriyaki sheen thanks to coconut aminos that cling to every piece.
Ready in under 15 minutes, it’s my secret for weeknight dinners when I’m tired but still want big flavor. If you like Air Fryer Chicken Teriyaki Recipe or browsing Air Fryer Recipes Chicken you’ll want to try this, it somehow feels both simple and sneaky good.
I never get bored of it, and my neighbors swear it’s restaurant quality.
Ingredients
- Chicken thighs: rich in protein and iron, juicy, higher fat keeps flavor.
- coconut aminos: salty sweet soy alternative, lower sodium, gives that classic teriyaki flavor.
- Erythritol or monk fruit: adds sweetness without carbs, can taste slightly cooling.
- rice vinegar: brightens sauce with mild tang, balances sweet and savory notes.
- Garlic: pungent boosts savory depth, provides small amounts of fiber.
- Ginger: fresh spicy warmth, aids digestion and pairs perfectly with sweet soy flavors.
- Xanthan gum: tiny thickener dose gives glossy sauce without additional carbs or starches.
- Avocado oil: neutral high smoke point oil, helps crisp edges and carries flavors well.
Ingredient Quantities
- 1 1/2 lb boneless skinless chicken thighs, cut into 1 inch pieces (about 700 g)
- 1 tbsp avocado oil or other neutral oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/3 cup coconut aminos
- 2 tbsp granulated erythritol or monk fruit sweetener, more or less to taste
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated (or 1/2 tsp ground ginger)
- 1/8 tsp xanthan gum (for thickening)
- 2 tbsp water (to loosen sauce if needed)
- 1 tbsp toasted sesame seeds, for garnish (optional)
- 2 green onions, thinly sliced, for garnish (optional)
How to Make this
1. Pat the chicken pieces dry with paper towels, toss with 1 tbsp avocado oil, 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp onion powder so every piece is lightly coated.
2. Preheat your air fryer to 400°F (200°C) for about 3 minutes so it’s nice and hot.
3. Arrange chicken in a single layer in the basket, dont overcrowd; cook 8 to 10 minutes at 400°F, shaking or flipping halfway, until the internal temp reads 165°F (74°C). Do batches if needed.
4. While the chicken cooks make the sauce: in a small saucepan combine 1/3 cup coconut aminos, 2 tbsp granulated erythritol (or monk fruit), 1 tbsp rice vinegar, 1 tsp toasted sesame oil, 2 cloves minced garlic and 1 tsp grated fresh ginger. Warm gently until the sweetener dissolves and the mixture is simmering.
5. Prevent clumps by making a slurry: whisk 1/8 tsp xanthan gum into the 2 tbsp water until smooth, then slowly drizzle that into the simmering sauce while whisking; it should thicken in 30 to 60 seconds. If its too thick add a little more water.
6. When chicken is done transfer to a bowl, pour most of the sauce over and toss to coat; reserve a few tablespoons of sauce for serving so it stays glossy.
7. Return the sauced chicken to the air fryer for 1 to 2 minutes at 400°F to set the glaze and get sticky edges, watch closely so it doesnt burn. If your fryer doesnt crisp well you can broil for 1 minute instead.
8. Garnish with 1 tbsp toasted sesame seeds and thinly sliced green onions, serve immediately and taste to adjust sweetness or salt if needed.
Equipment Needed
1. Cutting board, for trimming and cutting the thighs into 1″ pieces
2. Chef’s knife, sharp enough to cut through raw chicken cleanly
3. Paper towels, to pat the chicken dry and remove excess moisture
4. Large mixing bowl, to toss chicken with oil and seasonings
5. Measuring cups and spoons, for the coconut aminos, sweetener and spices
6. Air fryer with basket, preheated to 400°F for cooking the chicken
7. Instant-read thermometer, so you hit 165°F and dont overcook it
8. Small saucepan, to warm and reduce the sauce
9. Whisk and a small bowl or ramekin, to mix the xanthan gum slurry and drizzle it in
FAQ
Best Air Fryer Teriyaki Chicken Recipe Substitutions and Variations
- Coconut aminos → low‑sodium soy sauce or tamari, use 1:1. Soy is saltier so cut back a little on the kosher salt, tamari is a great gluten free swap.
- 2 tbsp erythritol/monk fruit → 2 tbsp brown sugar, or 1 to 1 1/2 tbsp honey or maple syrup if you don’t need it sugar free. If you use a liquid sweetener start with less and taste, you might need to reduce other liquids slightly.
- 1/8 tsp xanthan gum → 1/2 to 1 tsp cornstarch or arrowroot dissolved in equal cold water (slurry). Add to warm sauce and simmer briefly to thicken, it won’t thicken cold like xanthan does.
- 1 1/2 lb boneless skinless chicken thighs → boneless chicken breast cut into 1 inch pieces (cook a bit less time so it stays juicy), or for a vegetarian option use firm tofu, pressed and cubed, toss with oil so it crisps in the air fryer.
Pro Tips
1) Pat the chicken really dry before oiling and seasoning, like blot it until the paper towel comes away mostly clean. Wet pieces wont crisp and the sauce will slip right off, so do smaller batches if your fryer is crowded.
2) Make the xanthan slurry slowly and whisk while you drizzle it in, warm sauce will grab it fast so go slow, more water fixes a gluey sauce. If you dont have xanthan a cornstarch slurry works too, but add it a little at a time so you dont over-thicken.
3) Save a few spoonfuls of sauce for serving and either toss or brush the rest on just before the final crisp step, that way you get sticky glossy edges without burning everything. Watch the fryer or broiler the last minute, it goes from perfect to scorched really quick.
4) Taste and tweak at the end, add a splash more rice vinegar or a pinch more sweetener to balance if it tastes flat, and stir in the toasted sesame oil off the heat so the flavor stays bright. Garnish right before serving so green onions and sesame seeds look fresh.
Best Air Fryer Teriyaki Chicken Recipe
I’m excited to share my Easy Teriyaki Chicken Air Fryer recipe that cooks in under 15 minutes, is low-carb and gluten-free, and makes busy weeknight dinners effortless.
4
servings
439
kcal
Equipment: 1. Cutting board, for trimming and cutting the thighs into 1″ pieces
2. Chef’s knife, sharp enough to cut through raw chicken cleanly
3. Paper towels, to pat the chicken dry and remove excess moisture
4. Large mixing bowl, to toss chicken with oil and seasonings
5. Measuring cups and spoons, for the coconut aminos, sweetener and spices
6. Air fryer with basket, preheated to 400°F for cooking the chicken
7. Instant-read thermometer, so you hit 165°F and dont overcook it
8. Small saucepan, to warm and reduce the sauce
9. Whisk and a small bowl or ramekin, to mix the xanthan gum slurry and drizzle it in
Ingredients
-
1 1/2 lb boneless skinless chicken thighs, cut into 1 inch pieces (about 700 g)
-
1 tbsp avocado oil or other neutral oil
-
1/2 tsp kosher salt
-
1/4 tsp black pepper
-
1/2 tsp garlic powder
-
1/2 tsp onion powder
-
1/3 cup coconut aminos
-
2 tbsp granulated erythritol or monk fruit sweetener, more or less to taste
-
1 tbsp rice vinegar
-
1 tsp toasted sesame oil
-
2 cloves garlic, minced
-
1 tsp fresh ginger, grated (or 1/2 tsp ground ginger)
-
1/8 tsp xanthan gum (for thickening)
-
2 tbsp water (to loosen sauce if needed)
-
1 tbsp toasted sesame seeds, for garnish (optional)
-
2 green onions, thinly sliced, for garnish (optional)
Directions
- Pat the chicken pieces dry with paper towels, toss with 1 tbsp avocado oil, 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp onion powder so every piece is lightly coated.
- Preheat your air fryer to 400°F (200°C) for about 3 minutes so it’s nice and hot.
- Arrange chicken in a single layer in the basket, dont overcrowd; cook 8 to 10 minutes at 400°F, shaking or flipping halfway, until the internal temp reads 165°F (74°C). Do batches if needed.
- While the chicken cooks make the sauce: in a small saucepan combine 1/3 cup coconut aminos, 2 tbsp granulated erythritol (or monk fruit), 1 tbsp rice vinegar, 1 tsp toasted sesame oil, 2 cloves minced garlic and 1 tsp grated fresh ginger. Warm gently until the sweetener dissolves and the mixture is simmering.
- Prevent clumps by making a slurry: whisk 1/8 tsp xanthan gum into the 2 tbsp water until smooth, then slowly drizzle that into the simmering sauce while whisking; it should thicken in 30 to 60 seconds. If its too thick add a little more water.
- When chicken is done transfer to a bowl, pour most of the sauce over and toss to coat; reserve a few tablespoons of sauce for serving so it stays glossy.
- Return the sauced chicken to the air fryer for 1 to 2 minutes at 400°F to set the glaze and get sticky edges, watch closely so it doesnt burn. If your fryer doesnt crisp well you can broil for 1 minute instead.
- Garnish with 1 tbsp toasted sesame seeds and thinly sliced green onions, serve immediately and taste to adjust sweetness or salt if needed.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 205g
- Total number of serves: 4
- Calories: 439kcal
- Fat: 24.8g
- Saturated Fat: 6.1g
- Trans Fat: 0g
- Polyunsaturated: 3.8g
- Monounsaturated: 11.3g
- Cholesterol: 162.8mg
- Sodium: 801mg
- Potassium: 448mg
- Carbohydrates: 3g
- Fiber: 0.5g
- Sugar: 2.6g
- Protein: 45.9g
- Vitamin A: 40IU
- Vitamin C: 1mg
- Calcium: 22mg
- Iron: 2.3mg