Crispy Teriyaki Chicken With Rice
If your ideal dinner sits somewhere between “I want a proper meal” and “I’d quite like takeaway without paying £12 for disappointment”, this Crispy Teriyaki Chicken is for you. Golden chicken pieces, lightly battered and fried until crisp, then tossed in a glossy sticky sauce with vegetables and served over rice - it’s outrageously good and very doable on a weeknight. It’s crunchy, savoury, sweet and gingery in all the right places. Basically, one of those dinners that mysteriously disappears very quickly.
Ingredients
- 260 g long-grain rice
For the Vegetables
- 1 large carrot peeled and diced
- 1 red bell pepper diced
- 1 tablespoon fresh ginger finely chopped
- 1 large garlic clove finely chopped
For the Crispy Chicken
- neutral oil for frying
- 300 g chicken breasts cut into strips
- 80 g cornflour corn starch
- 80 g plain flour all-purpose
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- cold water enough to make a thin batter (approx 200ml)
Sauce
- 6-8 tablespoon teriyaki sauce shop-bought or homemade* see notes
Instructions
- Cook the rice according to packet instructions. Once cooked, fluff with a fork and keep warm.
- Heat a drizzle of oil in a large frying pan over medium-high heat.
- Add the diced carrot and red bell pepper and cook for 4–5 minutes, until slightly charred but still with a bit of crunch.
- Add the ginger and garlic for the final 60 seconds, stirring frequently. Set the pan with the vegetable aside.
- In a mixing bowl, combine the cornflour, plain flour, baking powder and salt.
- Gradually whisk in cold water until you get a smooth, thin batter that lightly coats the back of your finger.
- Pour 1–2 cm of oil into a deep frying pan and heat over medium-high heat until hot (around 170–180°C).
- Dip the chicken strips into the batter, allowing excess to drip off.
- Fry in batches for 4–5 minutes, turning occasionally, until golden, crispy and cooked through.
- Transfer to a plate lined with paper towels.
- Return the cooked vegetables to the pan and add the crispy chicken.
- Place over medium-high heat for 1–2 minutes to reheat.
- Pour in the teriyaki sauce and toss quickly to coat everything evenly. It will not be saucy, we are just looking for a light coating on the chicken.
- Cook for about 1 minute.
- Divide the rice between bowls and top with the crispy teriyaki chicken and vegetables. Serve immediately.
Notes
Homemade Teriyaki Sauce (Makes ~8 tbsp)
In a small saucepan, combine:
- 6 tablespoon soy sauce
-2 tablespoon brown sugar
-2 tablespoon rice wine vinegar
-2 teaspoon sesame oil
Bring to a gentle simmer over medium-low heat.
Mix 1 teaspoon cornflour with 1 tablespoon cold water, then stir it into the sauce. Cook for 1–2 minutes until thickened and glossy.
Nutrition
Calories: 668kcalCarbohydrates: 123gProtein: 32gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 64mgSodium: 1835mgPotassium: 718mgFiber: 4gSugar: 7gVitamin A: 4669IUVitamin C: 54mgCalcium: 245mgIron: 4mg
Tried this recipe?Let us know how it was!