Make the most delicious meal with Air Fryer Chicken Teriyaki Bowls, easy to make gluten-free too!
One of our favorite go-to air fryer meals is Asian-inspired chicken, and these Air Fryer Chicken Teriyaki Bowls are a standout. Crispy, tender chicken is tossed in a sweet-savory teriyaki glaze and served over rice with green beans or broccoli. With a simple swap—gluten-free soy sauce or coconut aminos—the sauce becomes gluten-free without changing flavor or texture.
How do you make Gluten-Free Teriyaki Sauce?
The teriyaki sauce is a quick glaze you’ll make on the stove and then coat over the cooked chicken. To make it gluten-free, replace regular soy sauce with a gluten-free soy sauce or coconut aminos. Both options provide the same savory base and keep the recipe safe for anyone avoiding gluten.
What is in Teriyaki Sauce?
The glaze is made from pantry-friendly ingredients:
- Gluten-free or regular soy sauce
- Water
- Rice wine vinegar
- Brown sugar
- Granulated sugar
- Crushed garlic
- Ground ginger
- Cornstarch (to thicken)
Rice wine vinegar is commonly found in the oils and vinegar aisle. For a smooth sauce, make a slurry by mixing equal parts cornstarch and water before adding it to the hot liquid—this prevents lumps. Once the sauce reaches a low boil, whisk in the slurry and cook briefly until the glaze thickens. If you want a thicker sauce, add an extra 1/2 tablespoon of cornstarch to the slurry.
This homemade teriyaki is versatile and also works well with other cuts like chicken thighs or a recipe for teriyaki chicken thighs.
How do you make the crispy chicken in the air fryer?
This recipe calls for boneless, skinless chicken thighs (they retain moisture better than breasts) but boneless skinless chicken breasts can be used. Cut the chicken into bite-sized pieces.
Coat the chicken pieces in a thin layer of cornstarch or potato starch so they crisp up in the air fryer. Spray the air fryer basket with a neutral oil spray (grapeseed is recommended), arrange the chicken in a single layer, and spray the top of the pieces as well. The oil spray helps develop a golden, crispy exterior rather than a floury finish.
Cook at 390°F (about 200°C) for 10–15 minutes, stirring and re-spraying with oil halfway through so the pieces crisp evenly. Check the internal temperature—chicken is done when it reaches 165°F. A quick meat thermometer check makes this simple.
Once golden and cooked through, set the chicken aside while you finish the sauce. Combine the chicken with the warm teriyaki glaze in a skillet or saucepan, tossing to coat and heat through. Serve over steamed white rice with green beans or broccoli and finish with diced green onions for color and freshness.
How do you store Air Fryer Chicken Teriyaki Bowls?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a microwave-safe bowl for 2–3 minutes or until warmed through. For best texture, the chicken is most enjoyable when served fresh.
This air fryer version uses less oil than traditional frying and is an easy base for experimenting with different sauces and sides to create new bowls.
Find the complete recipe below.
Enjoy!
Air Fryer Chicken Teriyaki Bowls
Air Fryer Fanatics
Pin Recipe
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 bite-sized cubes and toss in a bowl with cornstarch or potato starch until evenly coated.
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Spray the air fryer basket with grapeseed oil spray, arrange the chicken in a single layer, and spray the tops. Cook at 390°F for 10–15 minutes, stirring and re-spraying with oil halfway through. Chicken is done at 165°F internal temperature.
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While the chicken cooks, combine soy sauce, water, rice wine vinegar, brown sugar, granulated sugar, garlic, and ginger in a small saucepan and whisk to combine.
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Bring the mixture to a low boil. Mix 1/2 tablespoon cornstarch with 1/2 tablespoon water to make a slurry, then whisk it into the sauce to thicken.
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Remove the sauce from heat and let it sit for a few minutes to finish thickening, then set aside.
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When the chicken reaches 165°F, add it to the sauce in a skillet or the saucepan and warm through, coating each piece evenly.
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Serve the teriyaki chicken over cooked white rice with green beans or broccoli.
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Garnish with diced green onions and enjoy.
Notes
Use room-temperature cornstarch and mix it with equal parts water to make a slurry before adding it to the hot sauce. This prevents lumps and yields a glossy, smooth glaze.
Nutrition
