To make the teriyaki sauce, whisk all the ingredients together until there are no lumps.
Cut the chicken into bite sized pieces. To a mixing bowl, add chicken, ¼ cup of teriyaki sauce,¼ teaspoon salt and ½ teaspoon ground black pepper and mix to coat. Marinate the chicken for 30 minutes to 1 hour.
Preheat Air fryer for 5 minutes at 375F. Place the chicken in a single layer in Air fryer.
Air fry chicken at 400F for 15 to 18 minutes until golden brown. Or the internal temperature of the chicken is 165F. Flip the chicken halfway through.
While the chicken is cooking in the Air fryer, heat oil in a skillet on medium high. Add the rest of the teriyaki sauce, ¼ cup water and cook until the sauce thickens around 3 to 4 minutes.
Toss the air-fried chicken in the sauce to coat. Add 1 or 2 teaspoons of sesame oil if using. Check and adjust seasoning. Garnish with sesame seeds and sliced green onions.
Notes
Store - in an airtight container in the fridge for 3 days.
Reheat - in the microwave until warm.
Freeze - cooked chicken in a ziplock bag in the freezer for 3 months. Reheat using your preferred method.
Meal prep - marinate the chicken in the fridge for up to 24 hours covered. Freeze up to 3 months. Thaw in the fridge overnight and proceed with the recipe.