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
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Su Myat Wai
[email protected]This recipe was a bit too complicated for me. I think I'll try a simpler recipe next time.
Mayanja Rodgers
[email protected]These rice balls were amazing! I loved the crispy chicken and the flavorful teriyaki sauce. The rice balls were also cooked perfectly.
Lizay Pretourius
[email protected]I'm not sure what I did wrong, but my rice balls fell apart. I think I might have used too much water.
Shahin Kilar
[email protected]I loved these rice balls! The chicken teriyaki was flavorful and the rice balls were cooked perfectly. I will definitely be making these again.
MD Mahibul Haque Rahul
[email protected]These rice balls were a bit bland for my taste. I think I'll add some extra seasoning next time.
sulaiman ahmad
[email protected]I'm not sure what I did wrong, but my chicken teriyaki sauce was too salty. I think I might have added too much soy sauce.
Asif Mughal48
[email protected]These rice balls are a fun and easy appetizer to make for a party. They're also a great way to use up leftover chicken.
Josh Mounsey
[email protected]I'm not a fan of teriyaki sauce, but these rice balls were still delicious. The chicken was crispy and the rice balls were fluffy.
M aftab khan
[email protected]These rice balls were a great way to get my kids to eat their vegetables. They loved the chicken teriyaki and the cucumber and avocado added a nice crunch.
Sniper Liam7702
[email protected]I'm not a big fan of chicken teriyaki, but I loved these rice balls! The chicken was crispy and flavorful, and the rice balls were perfectly cooked.
pubj Hunter
[email protected]These chicken teriyaki rice balls are a great way to use up leftover chicken. They're also a fun and easy meal to make with kids.
brodie witts
[email protected]I'm not sure what I did wrong, but my rice balls turned out mushy. I think I might have overcooked the rice.
SHAHD Azzam
[email protected]The chicken teriyaki rice balls were delicious! The chicken was crispy and the teriyaki sauce was flavorful. The rice balls were also cooked perfectly.
Philip Nyarko
[email protected]This recipe was a bit too complicated for me. I think I'll try a simpler recipe next time.
ProBrothers F&B
[email protected]These rice balls were amazing! The chicken teriyaki was so flavorful and the rice was cooked perfectly. I loved the addition of the cucumber and avocado. Will definitely make these again.
Nazir Masood
[email protected]I followed the recipe exactly and the rice balls were a bit dry. I think I will add a little more liquid next time.
One Don One Sid
[email protected]These chicken teriyaki rice balls were so easy to make and they turned out so yummy! I will definitely be making them again.
Najeebulah khan
[email protected]I'm not usually a fan of chicken teriyaki, but this recipe changed my mind. The chicken was so crispy and the teriyaki sauce was delicious. The rice balls were also a great addition.
Becky Angela
[email protected]This recipe was a hit with my family! The chicken teriyaki was crispy and flavorful, and the rice balls were perfectly cooked. I especially liked the addition of the cucumber and avocado, which added a refreshing crunch and creaminess to the dish.