About this recipe
Teriyaki works best when the chicken browns first and the glaze goes on at the end. The air fryer handles the crisp; the pan glaze stays sticky, not watery.
Honey and soy thicken in a minute on the stove. Toss the hot chicken through so every piece gets a light coat.
Serve with steamed broccoli or a small rice scoop if you want a fuller plate. Macros here are for the glazed chicken alone.
SEASON
Step 1
Pat chicken dry. Toss with oil, garlic powder, salt, and pepper until coated.
Step 2
Preheat the air fryer to 380°F for 3 minutes if your model recommends it.
AIR FRY
Step 3
Arrange chicken in a single layer. Air fry at 380°F for 8 minutes.
Step 4
Shake or turn the pieces. Air fry at 380°F until browned and the thickest piece reaches 165°F, 6 to 8 minutes more.
GLAZE
Step 5
While the chicken finishes, whisk soy sauce, honey, garlic, ginger if using, and cornstarch if using in a small skillet. Simmer over medium heat, stirring, until glossy and slightly thick, 1 to 2 minutes.
Step 6
Toss hot chicken in the honey-soy glaze until lightly coated. Rest 2 minutes. Finish with sesame seeds and scallions if using.
Tips
A light glaze coats better than a pool of sauce. Measure the honey so calories stay under 500.
Cut pieces similar in size so thin scraps do not dry out before thick pieces hit 165°F.
Swaps
HoneyMaple syrup
Same amount; slightly thinner glaze, still sticky.
Chicken breastBoneless chicken thighs
Same weight; air fry at 380°F until 165°F, often 2 minutes longer.
Equipment
Air fryer · Mixing bowl · Small skillet · Tongs · Instant-read thermometer
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