1 pound chicken boneless skinless breast or thighs
2 large eggs beaten
½ cup cornstarch
½ cup (gluten free) panko breadcrumbs
(gluten free) teriyaki sauce
Cut chicken into small cubes.
Place the cornstarch and panko breadcrumbs in a bowl and mix them together. Set aside.
Beat eggs together in a small bowl. Dip chicken into the eggs and then drop into panko mixture making sure to coat the chicken on all sides.
Preheat your air fryer to 375°F. Spray the air fryer tray with a nonstick cooking spray and carefully place your chicken into the air fryer. Do not overcrowd the tray.
Spray the air fryer insert with nonstick spray and add the chicken, making sure to not overcrowd the pan.
Cook for 12 minutes, turning the chicken halfway through cooking. When the chicken is done, remove it from the air fryer and set the chicken on a metal rack for several minutes before you toss them in the teriyaki sauce.
Transfer the chicken to a large bowl and pour the sauce over the chicken, toss to combine. Serve immediately.