Air Fryer Chicken Teriyaki Bowls: Crispy, Gluten-Free & Easy Dinner Recipe
Discover one of the most delightful and convenient meals you can create right in your kitchen: Air Fryer Chicken Teriyaki Bowls. This recipe is a true game-changer for weeknight dinners, combining the irresistibly crispy texture of air-fried chicken with a rich, savory, and easily adaptable gluten-free teriyaki sauce. It’s a complete, flavorful experience, perfect for topping over a bed of fluffy rice and vibrant green beans, making it a staple for any home cook looking for a healthy and satisfying meal.
Why Choose the Air Fryer for Teriyaki Chicken?
The air fryer has revolutionized how we cook, offering a healthier alternative to deep-frying without compromising on taste or texture. For our Chicken Teriyaki Bowls, the air fryer is particularly effective at achieving perfectly crispy chicken pieces with minimal oil. This method locks in the chicken’s natural juices while creating a golden, satisfying exterior that pairs wonderfully with the sweet and savory teriyaki glaze. Not only does it make cleanup a breeze, but it also significantly cuts down on cooking time, making this a fantastic option for busy evenings when you crave a homemade, Asian-inspired meal.
Crafting Your Delicious Gluten-Free Teriyaki Sauce
Creating a delicious teriyaki sauce from scratch might seem daunting, but it’s surprisingly simple, especially when you want to make it gluten-free. The magic lies in just one crucial ingredient swap that ensures everyone can enjoy this classic flavor without dietary concerns. Our homemade teriyaki sauce will form a glossy, flavorful glaze that beautifully coats the crispy chicken.
Making the Gluten-Free Swap
To ensure your teriyaki sauce is entirely gluten-free, the primary adjustment involves replacing traditional soy sauce with a gluten-free alternative. You have two excellent options here:
- Gluten-Free Soy Sauce: Many brands now offer gluten-free soy sauce, often made with tamari, which provides the same deep umami flavor as regular soy sauce but without wheat.
- Coconut Aminos: For those avoiding soy entirely, coconut aminos are a fantastic choice. Derived from the sap of coconut blossoms, they offer a similar savory, slightly sweet profile to soy sauce and are naturally gluten-free and soy-free.
Either of these products will seamlessly integrate into the recipe, providing that authentic teriyaki taste while keeping the sauce completely gluten-free. This single swap is all that’s needed to transform a classic into a safe and delicious option for individuals with gluten sensitivities or celiac disease.
What’s in a Classic Teriyaki Sauce?
Our homemade teriyaki sauce is a harmonious blend of simple ingredients, each contributing to its iconic sweet, salty, and umami-rich profile. Here’s a closer look at what goes into this delectable glaze:
- Gluten-free or Regular Soy Sauce: The foundation of teriyaki, providing essential saltiness and umami. As discussed, gluten-free versions or coconut aminos are key for dietary needs.
- Water: Used to thin the sauce to the desired consistency and help dissolve the sugars and cornstarch.
- Rice Wine Vinegar: Adds a subtle tang and brightness, balancing the sweetness and richness of the other ingredients. You can typically find this in the Asian section or the cooking oils and vinegar aisle of your local grocery store.
- Brown Sugar: Contributes a rich, molasses-like sweetness and helps achieve that beautiful glaze. Light or dark brown sugar will work.
- Granulated Sugar: Provides additional sweetness and contributes to the sauce’s caramelization as it cooks.
- Crushed Garlic: Infuses the sauce with a pungent, aromatic flavor. Freshly crushed garlic offers the best taste, but pre-minced garlic can be used for convenience.
- Ground Ginger: Adds a warm, spicy, and slightly peppery note, characteristic of many Asian dishes. Freshly grated ginger can also be used for a more vibrant flavor profile.
- Cornstarch: This is the secret ingredient for thickening the sauce to a luscious, spoonable consistency.
The Cornstarch Slurry Secret
For a perfectly smooth teriyaki sauce without any lumps, we highly recommend preparing a cornstarch slurry. This involves mixing equal parts cornstarch and room temperature water in a separate small bowl before adding it to your sauce. This pre-dissolving prevents the cornstarch from clumping when it hits the hot liquid. Once your sauce mixture reaches a low boil, gradually whisk in the slurry. Continue whisking as the sauce thickens, usually within a minute or two. If you prefer an even thicker sauce, you can always whisk in an additional half tablespoon of cornstarch slurry, made with a fresh batch of cornstarch and water. This versatile homemade teriyaki sauce can also be used to elevate other dishes, such as these Air Fryer Chicken Teriyaki Thighs.
Achieving Perfectly Crispy Air Fryer Chicken
The star of our Air Fryer Chicken Teriyaki Bowls is undoubtedly the succulent, crispy chicken. The air fryer excels at giving chicken that desirable golden-brown exterior while keeping the inside tender and juicy. This recipe is designed with boneless, skinless chicken thighs, which we highly recommend due to their higher fat content, making them less prone to drying out compared to chicken breasts. However, boneless, skinless chicken breast can also be used if preferred; just be mindful of potential shorter cooking times to prevent overcooking. Whichever cut you choose, ensure the chicken is cut into small, uniform chunks for even cooking.
The Secret to Crispy Texture
To achieve that signature crispy exterior, the chicken pieces are coated with a light layer of cornstarch (or potato starch). This starchy coating creates a barrier that helps the chicken brown beautifully and prevents it from becoming chewy. After coating the chicken, prepare your air fryer basket by spraying it thoroughly with a high-heat oil spray, such as grapeseed oil spray. This initial spray prevents sticking and aids in crisping.
Arrange the cornstarch-coated chicken in a single layer in the air fryer basket. Avoid overcrowding, as this can steam the chicken instead of crisping it. Depending on the size of your air fryer, you may need to cook the chicken in batches. Once the chicken is in the basket, give it another generous coat of grapeseed oil spray. This step is crucial, as the oil interacts with the cornstarch to create that wonderfully crispy, non-floury texture. You’ll want to repeat this spraying process throughout the cooking time to ensure consistent crispiness.
Cooking to Perfection and Food Safety
The chicken chunks will cook at 390°F (199°C) for approximately 10-15 minutes. It’s essential to shake the basket or toss the chicken every few minutes to ensure all sides get even exposure to the hot air, promoting uniform browning and crispiness. The most important aspect of cooking chicken is ensuring it reaches a safe internal temperature. The internal temperature must reach at least 165°F (74°C) to be considered fully cooked and safe to eat. This is easily and accurately checked with a reliable meat thermometer. Insert the thermometer into the thickest part of a chicken piece, avoiding bone, for an accurate reading. Once cooked, the chicken pieces will be beautifully golden brown and can be set aside while you finalize your teriyaki sauce.
Once the homemade teriyaki sauce is ready and thickened to perfection, gently combine the crispy chicken pieces with the warm, flavorful sauce. Toss them until each piece is generously coated with the glistening glaze. This delicious teriyaki chicken is best served immediately, spooned over a bed of fluffy white rice. Complement your bowl with tender, steamed green beans, blanched broccoli, or any other vegetable of your choice. A sprinkle of fresh, diced green onions adds a wonderful final touch of color and a mild, zesty bite.
Storing and Reheating Your Air Fryer Chicken Teriyaki Bowls
These Air Fryer Chicken Teriyaki Bowls are not only a fantastic fresh meal but also excellent for meal prep. Leftover teriyaki chicken can be stored in an airtight container in the refrigerator for up to 4 days. This makes it a convenient option for packed lunches or quick dinners throughout the week.
To reheat the chicken and maintain its delicious flavor, place it in a microwave-safe bowl and reheat for 2-3 minutes, or until thoroughly warmed through. While reheating in the microwave is quick, for a slightly crisper texture, you can also reheat the chicken in the air fryer at 350°F (175°C) for 5-7 minutes, shaking the basket occasionally, until heated through. Keep in mind that while the chicken will still be delicious, its initial crispiness might diminish slightly upon reheating. Nonetheless, the robust teriyaki flavor will remain a highlight.
While leftovers are great, remember that the absolute best way to enjoy cooked chicken, especially air-fried, is fresh, shortly after it’s made, when its texture is at its peak. This recipe, using less oil than traditional methods, offers a guilt-free and creative way to enjoy a variety of different sauces with your crispy chicken, transforming it into endless bowl possibilities.
Find the complete recipe details, including precise measurements and step-by-step instructions, in the recipe card below. Get ready to enjoy a fantastic meal that’s both simple to make and incredibly satisfying!
Enjoy every delicious bite!
Air Fryer Chicken Teriyaki Bowls
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Ingredients
Chicken:
- 6 Boneless Skinless Chicken Thighs
- 1/4 Cup Cornstarch or Potato Starch
Sauce:
- 1/2 Cup Gluten-Free or Regular Soy Sauce
- 1/4 Cup Water
- 2 Tbsp Rice Wine Vinegar
- 2 Tbsp Brown Sugar
- 1/4 Cup Granulated Sugar
- 1 Clove Garlic Crushed
- 1 Tsp Ground Ginger
Slurry:
- 1/2 Tbsp Cornstarch
- 1/2 Tbsp Water
Optional to Serve with:
- 3 Cups Cooked White Rice
- 2 Cups Cooked Green Beans
- 2 Green Onions Diced
Instructions
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Cut the chicken into cubed chunks, then toss in a bowl with Cornstarch or Potato Starch. Use enough to coat the chicken evenly.
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Coat the basket of the air fryer with grapeseed oil spray, then place the chicken evenly into the basket. Cook at 390°F for 10-15 minutes or until the chicken has reached an internal temperature of at least 165°F. Throughout the cooking time, stir up the chicken and coat it with additional grapeseed oil. This will make the chicken crispy and not floury.
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While the chicken is cooking, in a small saucepan, combine the soy sauce, water, rice wine vinegar, brown sugar, regular sugar, garlic, and ginger. Whisk this well until it’s nicely combined.
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Bring this to a low boil, combine the 1/2 tbsp cornstarch and 1/2 tbsp water in a small bowl to make a slurry, then whisk the cornstarch combination into the sauce mixture.
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Remove from heat for about 5 minutes to thicken.
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Set aside.
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Once the chicken is cooked up to an internal temperature of at least 165°F, mix it into the sauce and warm up. This can be done in a small skillet or the saucepan, simply coat the chicken with the sauce.
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Serve the chicken over the cooked rice with green beans.
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Garnish with green onion.
Notes
Be sure the cornstarch is at room temperature, combine equal parts cornstarch and water to create a slurry, then whisk this into the saucepan so that it does not create lumps when cooking.
Nutrition
