Make this Teriyaki Chicken recipe right in your air fryer for a super crispy coating, and quick cook time! Just toss the chicken in your favorite soy-free teriyaki sauce and enjoy!
¾CupsFinely Shredded Coconut Unsweetened works best!
⅓CupTeriyaki Sauce
¼CupCassava FlourOr any gluten-free 1-1 flour blend.
1Egg
1TeaspoonSalt
Instructions
Start by cutting chicken breast into bite sized cubes, and pat dry with a paper towel.
Next, mix shredded coconut, cassava flour, and salt together. In a separate bowl, whip the egg.
Dip each piece of chicken into the whipped egg, then into the flour mixture. Place on a parchment paper lined baking sheet or into your air fryer. Repeat until all of the chicken is coated.
Cook the chicken at 375 degrees for about 15-20 minutes in the air fryer or oven. (The oven might take longer.)
Toss the hot chicken in the teriyaki sauce until each piece is fully coated. Serve hot!
Notes
Helpful Tips
Marinate the chicken in teriyaki sauce overnight or for a few hours for a stronger flavor.
Top the chicken with a sprinkle of sesame seeds and green onions for added flavor and texture!
If you're egg-free, use the teriyaki sauce to coat the chicken before the flour mixture. It works just as well!
Try to keep the chicken spaced out when they're baking so they can crisp up!
Do not overcook the chicken or it will come out dry.
Serve this dish as is or with white rice and steamed vegetables!
How to store and re-heat leftovers
Leftovers can be stored in an airtight container in the refrigerator for 4-5 days. I have not tried freezing the chicken, but I imagine they would freeze great!To re-heat you can microwave them, bake them for a few minutes, or pop them back in the air fryer for about 5 minutes! (My personal favorite option.)** See full post for more helpful tips and step by step photos.