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Make the most delicious meal with Air Fryer Chicken Teriyaki Bowls, easy to make gluten-free too!
One of our all-time favorite things to make in the air fryer is a variety of Asian-inspired chicken recipes, including these Air Fryer Chicken Teriyaki Bowls. This recipe combines crispy chicken with gluten-free teriyaki sauce to make a flavorful chicken to top over rice and green beans.
How do you make Gluten-Free Teriyaki Sauce?
The sauce ingredients will be used to create a teriyaki glaze that will be coated over the chicken.
In order to make it gluten-free just one swap will be needed. Instead of regular soy sauce, use gluten-free soy sauce or coconut aminos. Either of these products will work and give you that same gluten-free sauce.
This is the only swap needed to make the sauce gluten-free.
What is in Teriyaki Sauce?
The sauce will be made up of the following ingredients:
- Gluten-free or Regular Soy Sauce
- Rice Wine Vinegar
- Brown Sugar
- Granulated Sugar
- Crushed Garlic
- Ground Ginger
The Rice Wine Vinegar can be found in the cooking oils and vinegar section of your local grocery store.
If you prefer before adding your cornstarch into the sauce to thicken it, make a slurry with equal parts cornstarch and water. This will give you a smooth sauce without chunks of cornstarch in the sauce. Make sure to use room temperature corn starch as well.
As soon as the sauce reaches a low-boil, then the mixture will be whisked into the saucepan to thicken the sauce. If it is not thick enough to your liking, you can add an additional 1/2 tablespoon more of cornstarch.
This makes a very easy homemade teriyaki sauce that can also be used with these Air Fryer Chicken Teriyaki Thighs.
How do you make the crispy chicken in the air fryer?
This recipe is made with boneless skinless chicken thighs; however, you can also use boneless skinless chicken breast. We prefer the chicken thighs because they do not dry out as quickly as the chicken breast. The chicken will need to be cut into small chunks.
The chicken will be coated with a layer of cornstarch. Once the chicken is coated with cornstarch, prepare the air fryer basket by spraying it with grapeseed oil spray.
The chicken will need to be placed in a single layer in the basket of the air fryer. Once it’s in the air fryer, give it another coat of grapeseed oil spray.
This oil spray is needed as it will make the chicken crispy and not floury. It will need to be used throughout the cooking time.
The chicken pieces will cook at 390 degrees F for 10-15 minutes. The internal temperature needs to reach at least 165 degrees F to be considered done. This is easy to check with a meat thermometer.
The chicken will be golden brown and set aside while the sauce is made.
Once the sauce is complete, combine the chicken pieces with the flavorful teriyaki sauce. The delicious teriyaki chicken can be served by topping it over white rice with green beans or broccoli, and garnish with green onions.
How do you store Air Fryer Chicken Teriyaki Bowls?
the leftover chicken can be stored in an airtight container in the fridge for up to 4 days. To reheat the chicken, place it in a microwavable bowl and reheat for 2-3 minutes until warm.
Remember that the best way to serve cooked chicken is fresh, shortly after making it.
This is one of our favorite air fryer recipes and uses less oil than the traditional alternative. It’s easy to get creative and use a variety of different sauces with the chicken to make different bowls.
Find the complete recipe in the recipe card below.
Air Fryer Chicken Teriyaki Bowls
Make a tasty dinner with this gluten-free air fryer recipe for Air Fryer Chicken Teriyaki Bowls!
- 6 Boneless Skinless Chicken Thighs
- 1/4 Cup Cornstarch or Potato Starch
- 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
- 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
Cut the chicken into cubed chunks, then toss in a bowl with Cornstarch or Potato Starch. Use enough to coat the chicken evenly.
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.
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.
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.
Remove from heat for about 5 minutes to thicken.
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.
Serve the chicken over the cooked rice with green beans.
Garnish with green onion.
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.
Serving: 1gCalories: 404kcalCarbohydrates: 47gProtein: 34gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 6gCholesterol: 137mgSodium: 2538mgFiber: 2gSugar: 14g