This simplified version of Teriyaki Chicken is perfect for busy weeknights, delivering delicious flavors with minimal effort.
PREPARATION TIME:
Prep Time: 10 minutes
Cook Time: 20 minutes
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:
Prepare the Chicken: Cut the chicken into small cubes and pat them dry with paper towels.
Mix Coatings: In a bowl, mix the cornstarch and panko breadcrumbs. Set aside.
Coat the Chicken: Dip the chicken cubes in the beaten eggs, then coat them in the panko mixture.
Ninja: 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.
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.
Combine: Transfer the cooked chicken to a bowl, pour the teriyaki sauce over it, and toss to combine.
Serve: Garnish with sesame seeds and green onions if desired. Enjoy your homemade Teriyaki Chicken!
