These air fryer teriyaki chicken bites are tossed in a rich, homemade teriyaki sauce. Ready in about 30 minutes, this is a healthy, flavorful air fryer recipe that’s simple to prepare and great for families or entertaining.
This air fryer teriyaki chicken is much healthier than most store-bought or takeout versions because you control the ingredients and sugar. With no breading and no long marinating time required, it’s an easy recipe with minimal prep. The chicken cooks in the air fryer in roughly 13–15 minutes, depending on your appliance.
Serve the chicken with brown rice and steamed broccoli or your favorite vegetables. Cut into bite-sized pieces and serve with toothpicks as an appetizer. The sauce clings to the chicken and stays slightly sticky after cooking — brush with reserved sauce for maximum flavor.
Homemade Teriyaki Sauce
I use a homemade gluten-free, soy-free teriyaki sauce made with coconut aminos and a touch of honey. The sauce is cooked until thick so it coats each piece of chicken, keeping the bites juicy while giving them a caramelized finish. If you prefer, swap coconut aminos for soy sauce or tamari and substitute brown sugar for honey. A small starch slurry (tapioca, arrowroot, or cornstarch) will thicken the sauce quickly.
Ingredients
Substitutions
Chicken: I use skinless chicken breasts, but boneless, skinless thighs work well and stay very juicy.
Coconut Aminos: Keeps the recipe gluten-free and soy-free. Swap for regular soy sauce or tamari if you don’t need those substitutions.
Honey: Omit for a lower-sugar version, or use pure maple syrup, coconut sugar (to make it vegan), or brown sugar as alternatives.
Ginger & Garlic: Fresh ginger and garlic give the best flavor, but ground ginger and garlic powder can be used in a pinch—adjust to taste.
Tapioca Starch: This thickener can be replaced with arrowroot or cornstarch to achieve the same glossy, thick sauce.
How to Make
Step 1: Make the teriyaki sauce. In a small saucepan combine 1/2 cup water, 1/2 cup coconut aminos (or soy sauce), 1 tablespoon honey (or sweetener of choice), 1 tablespoon rice vinegar, 1 teaspoon grated ginger (or 1/4 tsp ground), and 3 cloves garlic, pressed or minced. Bring the mixture to a low simmer over medium heat, stirring occasionally.
Whisk 2 tablespoons cold water with 2 tablespoons tapioca starch (or arrowroot/cornstarch) in a small bowl to create a slurry. When the sauce simmers, reduce heat to low and whisk in the slurry. The sauce will thicken quickly — cook another 30–60 seconds while stirring, then remove from heat. If you want extra to brush on the cooked chicken, set aside about 1/4 cup before tossing the chicken in sauce.
Step 2: Place 2 pounds of chicken, cut into roughly 1-inch cubes, into a medium bowl and pour the hot (but not boiling) teriyaki sauce over the chicken. Stir to coat each piece evenly.
Step 3: Preheat your air fryer to 380°F if required. Arrange the chicken pieces in the air fryer basket in a single layer where possible — it’s okay if pieces touch, but avoid significant overlap. Air fry for 13–15 minutes, shaking or stirring halfway through cooking to promote even browning.
Check the largest piece by cutting it in half; if it’s cooked through, the rest should be done. For extra crispness, add a couple more minutes of cooking time. Brush the cooked chicken with reserved teriyaki sauce, then finish with a sprinkle of sesame seeds and sliced green onions if desired.
FAQs
Yes. Choose a thicker sauce for best results so it sticks to the chicken. If you use a thinner store-bought sauce, reserve some to brush on halfway through cooking to increase glaze and flavor.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Yes. Allow the chicken to cool, then freeze in a freezer-safe container for up to 3 months. Reheat thoroughly before serving.
Many models work well. Use the temperature and time suggested and adjust slightly for your specific air fryer capacity and performance.
Tips for Success
Use tongs to move chicken in and out of the air fryer to avoid splatters and preserve the glaze.
Arrange evenly: Lay the pieces in a single layer as much as possible for even cooking; they can touch but avoid stacking.
Reserve sauce: Set aside about 1/4 cup of teriyaki before coating the chicken to brush on after cooking for extra sheen and flavor.
Uniform pieces: Cut chicken into similar-sized cubes so everything cooks at the same rate.
More Chicken Recipes For You To Try
- Southwest Chicken Chili
- Cilantro Lime Marinated Chicken
- Healthy Cashew Chicken Salad with Apples (Dairy-Free)
- One-Dish Oven Baked Fajitas
I Love Hearing From You!
If you make this recipe, please let me know what you think. I’d appreciate a star rating and a comment. Share a photo on social media and tag the recipe author so others can see your results.
Eat Clean. Be Well!
– Sara
Air Fryer Teriyaki Chicken
These air fryer teriyaki chicken bites are coated in a thick, homemade teriyaki sauce that can be made gluten-free and soy-free. A quick, healthy meal ready in about 30 minutes.
Course: Appetizer, Dinner, Main Course
Cuisine: American-style
Diet: Gluten Free (with substitutions available)
Prep Time: 12 minutes | Air Fry: 13 minutes | Total Time: 25 minutes
Servings: 4
Author: Sara
Equipment
- Air Fryer
Ingredients
- 1/2 cup + 2 tbsp water, divided
- 1/2 cup coconut aminos (or soy sauce)
- 1 tbsp honey (can omit for sugar-free)
- 1 tbsp rice vinegar
- 1 tsp freshly grated ginger (or 1/4 tsp ground ginger)
- 3 garlic cloves, pressed or minced (or 1/2 tsp garlic powder)
- 2 tbsp tapioca starch (or arrowroot/cornstarch)
- 2 lbs chicken breasts, cut into roughly 1″ cubes
Instructions
- In a small saucepan whisk together 1/2 cup water, coconut aminos, honey, rice vinegar, ginger, and garlic. Bring to a low simmer over medium heat, stirring occasionally.
- Whisk the remaining 2 tablespoons water with the tapioca starch to form a slurry and set aside.
- Once the sauce is simmering, reduce heat to low and whisk in the slurry. Stir constantly until the sauce thickens and coats a spoon, about 30–60 seconds. Remove from heat.
- If desired, reserve 1/4 cup of sauce for brushing after cooking. Place the chicken in a large bowl and pour the remaining sauce over it, stirring to coat all pieces.
- Arrange chicken in the bottom of the air fryer basket, avoiding overlap when possible. Cook at 380°F for 13 minutes, shaking or stirring halfway through.
- Check the largest piece for doneness; if needed, continue cooking in 1–2 minute intervals until fully cooked. Brush with reserved sauce before serving.
Notes
- The sauce should be thick enough to coat a spoon—don’t remove it from heat too early.
- Cut chicken into uniform pieces so everything cooks evenly.
- For extra crispiness, cook a few minutes longer after the chicken is cooked through.
- Tongs make it easier to move the chicken without losing glaze.
- Substitutions: Soy sauce for coconut aminos, brown sugar or coconut sugar for honey, and cornstarch for tapioca starch.
Nutrition (per serving)
Calories: 300 kcal | Carbohydrates: 10 g | Protein: 48 g | Fat: 6 g | Sodium: 268 mg | Sugar: 3 g