Teriyaki Fried Chicken Rice Bowl Recipe

Trim and cut

Trim excess fat from the chicken thighs and cut into 1 to 1½-inch bite-size pieces.

In a medium bowl combine 2 tbs soy sauce, 1 tbs mirin, 1 tsp grated ginger, 1 tsp minced garlic, ¼ tsp black pepper and ½ tsp salt. Add the chicken pieces and toss to coat. Marinate at room temperature for 10 minutes (or refrigerate up to 1 hour).

After marinating, sprinkle 3 tbs cornstarch over the chicken and toss until pieces are evenly coated. Shake off any excess cornstarch; each piece should have a light, even dusting.

Rinse 1 cup rice under cold water until water runs mostly clear. Combine rinsed rice and 1.25 cups water in a small saucepan. Bring to a simmer over medium-high heat, reduce to low, cover and cook 12–15 minutes until water is absorbed. Remove from heat and let rest covered 10 minutes, then fluff with a fork.

While rice cooks, heat 1 tablespoon neutral oil in a 10–12 inch skillet over medium-high heat. Add shredded carrots and baby spinach and sauté 2–3 minutes until spinach is just wilted. Season lightly with a pinch of salt. Remove vegetables to a bowl and set aside.

Heat remaining 2 tbs neutral oil in the same skillet over medium-high heat until shimmering. Add chicken pieces in a single layer (work in two batches if needed). Cook without moving 2–3 minutes until the underside is golden brown, then flip and cook another 2–3 minutes until cooked through (internal temp ~165°F / 74°C) and crisp. Remove chicken to a plate lined with paper towel.

Wipe the skillet lightly if there is excess burnt residue, then reduce heat to medium. Add sauce ingredients to the skillet: 4 tbs soy sauce, 2 tbs mirin, 2 tbs sugar, 1 tsp rice vinegar, 1 tsp grated ginger and 1 tsp minced garlic. Stir and bring to a gentle simmer, scraping up browned bits.

In a small cup whisk 1 tsp cornstarch with 1 tbs cold water to make a slurry. Slowly pour the slurry into the simmering sauce while stirring. Cook 1–2 minutes until sauce thickens to a glossy, pourable consistency. Taste and adjust sweetness or salt—add 1–2 tsp water if too thick.

Return the cooked chicken pieces to the skillet and toss in the sauce to coat, cooking 1 minute until chicken is warmed and glazed. Remove from heat and stir in ½ tsp sesame oil for aroma.

Divide the cooked rice between two bowls (serves 2). Place wilted spinach and carrots to one side of each bowl.

Top rice with glazed teriyaki chicken. Spoon any extra sauce from the pan over the chicken and rice.

Garnish each bowl with sliced green onions, 1 tsp toasted sesame seeds, a pinch of shichimi togarashi or crushed red pepper if using, and 1 tbs pickled ginger or kimchi on the side (optional). Serve immediately.