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Japanese Fried Chicken Teriyaki Rice Bowl

Japanese Fried Chicken Teriyaki Rice Bowl

By Cooking with Chef DaiPublished on 26 July 2022A favourite in many Japanese households, succulent and crispy Japanese fried chicken served on a bed of steamed white rice and drizzled with a sweet and savoury umami packed teriyaki sauce.
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Time and servings

50 minsTotal time
2Servings
20 minsPrep time
30 minsCooking time

Ingredients

  • 3 skin-on chicken thighs, butterflied and cut into 4cm x 4cm pieces
  • 1 tbsp of cooking sake
  • 1 tbsp of soy sauce
  • 1 tsp of garlic, grated
  • 1 tsp of ginger, grated
  • 1 tsp of sesame oil
  • 3 tbsp of corn or potato flour
  • 750 ml of vegetable oil
  • 2 tbsp of teriyaki sauce
  • 2 tsp of mayonnaise
  • 2 tbsp of frozen shelled edamame
  • 2 tsp of sesame seeds, roasted
  • 1 tbsp of pickled ginger
  • 7 sheets of sushi nori
  • 1 pinch of salt
  • 1 pinch of pepper
  • 360 g of short grain rice, washed and cooked

Method

  • Step 1

    Place the chicken into a bowl or tray and season with salt and pepper.

  • Step 2

    Add the sake, soy sauce, garlic, ginger, sesame oil and combine well with the chicken. Let marinade for around 30 minutes.

  • Step 3

    Add the flour and combine well.

  • Step 4

    Into a heavy-base pan, add the vegetable oil and heat until it reaches 175 degrees celsius. Add the chicken one by one and cook until golden brown and cooked through. Cook in batches if necessary.

  • Step 5

    Place some steamed rice into a bowl. Pour half the teriyaki sauce over the rice. Place the chicken onto the rice and pour over the remaining teriyaki sauce.

  • Step 6

    Cover the chicken with the mayonnaise, sprinkle on the edamame beans, sesame seeds and finally garnish with the sushi ginger and nori seaweed.