Best 2 Crispy Chicken Teriyaki Rice Balls Recipe By Tasty Recipes
Crispy Chicken Teriyaki Rice Balls: A Culinary Delight
Prepare to embark on a tantalizing culinary journey with Crispy Chicken Teriyaki Rice Balls, an irresistible fusion of flavors and textures that will delight your taste buds. These bite-sized wonders combine the crispy crunch of chicken and the sweet and savory glaze of teriyaki sauce, all wrapped in a tender blanket of rice. But that's not all; this article also brings you a symphony of other delectable recipes, each offering a unique taste experience. From the aromatic Chicken Teriyaki Stir-Fry to the comforting Teriyaki Chicken Ramen, and the refreshing Teriyaki Chicken Salad, you'll find a recipe to suit every craving. So, get ready to explore the world of teriyaki and create a feast that will leave your family and friends asking for more.
CHICKEN TERIYAKI FRIED RICE RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, teriyaki sauce, oil, onion, garlic, carrot, broccoli floret, eggs, brown rice, soy sauce, sesame oil, pepper
Provided by Claire Nolan
Categories Sides
Time 1h35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Marinate the chicken in teriyaki sauce in the refrigerator for at least an hour.
- In a wok or deep skillet, add the chicken in the teriyaki marinade and cook thoroughly over high heat. Set aside.
- In the same pan, add the oil and cook onions, garlic, and carrots until onions are translucent.
- Add broccoli and cook an additional 3-4 minutes. Push all of the cooked vegetables to the side of the pan.
- Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables.
- Add rice, cooked chicken, soy sauce, sesame oil, and pepper. Mix well and let the rice cook until slightly crispy.
- Enjoy!
Nutrition Facts : Calories 987 calories, Carbohydrate 154 grams, Fat 18 grams, Fiber 8 grams, Protein 49 grams, Sugar 12 grams
CRISPY CHICKEN TERIYAKI RICE BALLS RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breast, salt, white pepper, water, cornstarch, soy sauce, brown sugar, fresh ginger, garlic, honey, sesame oil, mirin, cooking oil, bell pepper, carrot, short grain rice, eggs, panko breadcrumbs, scallion
Provided by Claire Nolan
Categories Dinner
Yield 6 servings
Number Of Ingredients 19
Steps:
- In a large measuring cup, combine water and cornstarch. Stir until combined and add soy sauce, brown sugar, ginger, garlic, honey, sesame oil, and mirin. Mix well.
- Season sliced chicken breast with salt and pepper, then pour ¼ cup (60 ml) of the sauce over the sliced chicken just until covered, and set aside. Mix the sauce with the sliced chicken, cover, and marinate in the refrigerator for at least 30 minutes.
- In a large skillet over medium-high heat, pour the rest of the sauce and stir occasionally as it comes to a boil. Once boiling, reduce heat to low and simmer for 10 minutes, or until the sauce has thickened. Set aside in a bowl.
- In the same skillet, add 1 tablespoon cooking oil and raise heat back to medium-high. Place sliced chicken pieces in the pan and cook for 3 minutes, flip, and cook an additional 3 minutes. Pour 1 tablespoon of the reduced sauce over the chicken and stir. Remove from the pan and set aside.
- Add the remaining cooking oil into the skillet and add the julienned vegetables. Season with salt and white pepper, and cook 3-4 minutes or until vegetables have softened. Add back the chicken and gradually add just enough sauce to coat the chicken and vegetables.
- Take ⅓ cup (65 g) of cooked rice and flatten out on a piece of plastic wrap. Layer the cooked chicken and vegetables in the center of the rice and wrap the rice around the fillings. Form into a square shape and repeat with the remainder of the rice and filling. Chill rice balls in the refrigerator for 30 minutes.
- Dip the rice ball in beaten eggs, then coat with panko. Shake off any excess bread crumbs.
- Heat ½ inch (1 cm) oil in a skillet to 350˚F (180˚C) and fry for 3 minutes on each side or until golden and crispy. Move to a cooling rack, and season with salt.
- Cut in half and serve with the remaining sauce for dipping.
- Enjoy!
Nutrition Facts : Calories 779 calories, Carbohydrate 125 grams, Fat 12 grams, Fiber 5 grams, Protein 40 grams, Sugar 11 grams
Tips:
- To make the chicken teriyaki extra crispy, marinate it for at least 30 minutes before cooking. You can also double the amount of cornstarch in the coating for an even crispier texture.
- If you don't have a bamboo steamer, you can steam the rice balls in a colander set over a pot of simmering water. Just make sure the colander is lined with parchment paper so the rice balls don't stick.
- To make the rice balls ahead of time, cook the rice and form the balls, then place them on a baking sheet lined with parchment paper. Freeze for up to 2 months. When ready to serve, thaw the rice balls overnight in the refrigerator or at room temperature for 30 minutes, then fry until golden brown and crispy.
- Serve the chicken teriyaki rice balls with your favorite dipping sauce, such as soy sauce, teriyaki sauce, or sweet and sour sauce.
Conclusion:
These crispy chicken teriyaki rice balls are a delicious and easy-to-make appetizer or main course. The chicken is crispy and flavorful, while the rice balls are soft and chewy. The combination of flavors and textures is sure to please everyone at your table. So next time you're looking for a fun and unique dish to serve, give these chicken teriyaki rice balls a try!
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