Spicy Honey Teriyaki Chicken on Crispy Rice
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Recipe Intro From sophandspice
Elevate your teriyaki game with this spicy honey teriyaki chicken on crispy rice, combining savory Kikkoman® Teriyaki Marinade & Sauce with sweet honey and a kick of red pepper flakes. Grilled to perfection and paired with crispy rice squares, this dish offers a delightful contrast in textures. Garnished with toasted sesame seeds and scallion greens, it's a visually appealing and delicious summer favorite.
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Recipe Card
ingredients
For the spicy honey teriyaki chicken
- 1 pound boneless, skinless chicken thighs, cut into bite sized pieces
- 1 tablespoon toasted sesame seeds, for garnish
- Sliced scallion greens, for garnish
ingredients
For the marinade
- 1 cup Kikkoman® Teriyaki Marinade & Sauce
- 1/4 cup honey
- 1 tablespoon fresh minced ginger
- 2 teaspoons spicy red pepper flakes
ingredients
For the cornstarch slurry
- 1 tablespoon cornstarch
- 2 tablespoons water
ingredients
For the crispy rice
- 1 cup sushi rice
- 1/4 cup rice vinegar
- 1 tablespoon kosher salt
- 1 tablespoon granulated sugar
- Oil for shallow frying
Method
Cook the Rice
Step 1
Cook 1 cup of sushi rice according to package instructions.
Step 2
Bring rice vinegar, sugar, and salt to a simmer and pour it over the cooked sushi rice. Mix well.
Step 3
Pack the rice into a square dish, cover with plastic wrap, and refrigerate, ideally overnight.
Prepare the Marinade
Step 1
Combine Kikkoman® Teriyaki Marinade & Sauce, honey, minced garlic, grated ginger, and spicy red pepper flakes.
Step 2
Divide the marinade in half. Pour half over the chicken thighs and refrigerate for at least 1 hour, up to 24 hours. Keep the other half of the marinade for later.
Make the Crispy Rice
Step 1
Remove the rice from the fridge, gently remove it from the container, and slice it into squares or rectangles.
Step 2
Heat neutral cooking oil in a pan to 400°F and shallow fry the rice squares until crispy and golden brown on all sides. Set them on a cooling rack to drain.
Grill the Chicken
Step 1
Pull the chicken out of the fridge 15 minutes before grill time and thread it onto skewers.
Step 2
Make the cornstarch slurry by mixing cornstarch and water.
Step 3
Pour the reserved marinade into a pan, bring to a simmer, and stir in the cornstarch slurry until it thickens. Remove from heat.
Step 4
Place chicken skewers on a high-heated grill and cook for about 4-5 minutes per side. Brush both sides of the chicken skewers with the marinade glaze and continue to cook until the edges are charred, the glaze is caramelized, and the internal temperature of the chicken reaches 165°F.
Assemble the Dish
Step 1
Place the crispy rice squares on a serving dish.
Step 2
Top with the spicy honey teriyaki chicken.
Step 3
Drizzle with a bit of the marinade glaze.
Step 4
Garnish with toasted sesame seeds and thinly sliced scallion greens.