Chicken Teriyaki Crispy Rice – Easy, Flavorful Asian-Inspired Meal
Golden Glazed Chicken on Crunchy Rice Cakes
Experience a fun twist on classic teriyaki chicken served atop crunchy rice cakes for an umami-packed, crowd-pleasing meal.
Ingredients
Method
- Shape rice into eight small patties by pressing firmly into a 3-inch mold or your hands.
- Heat 1 tablespoon sesame oil in a large nonstick skillet over medium-high heat. Add rice cakes and cook for 4–5 minutes per side until golden and crisp. Transfer to a plate.
- In the same skillet, add remaining sesame oil. Sear chicken pieces in batches until browned, about 3 minutes per side. Remove and set aside.
- Whisk soy sauce, mirin, sake, brown sugar, ginger, and garlic in a bowl. Pour into the skillet and bring to a simmer.
- Return chicken to the skillet; cook until sauce thickens slightly, about 3 minutes. Stir in cornstarch slurry and cook 1 minute more to glaze.
- Arrange crispy rice cakes on a serving platter. Spoon glazed chicken over each cake. Garnish with green onions and sesame seeds.
Nutrition
Serving: 1gCalories: 480kcalProtein: 32gFat: 12g
Tried this recipe?Let us know how it was!
Golden Glazed Chicken on Crunchy Rice Cakes
Put a playful spin on the beloved teriyaki chicken by pairing it with crisp, golden rice patties. This dish balances sweet-savory glazes with a satisfying crunch—perfect for entertaining or a special weeknight meal.
Ingredients
- 2 cups cooked short-grain rice (preferably day-old)
- 2 tablespoons sesame oil, divided
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- ¼ cup soy sauce
- 2 tablespoons mirin
- 2 tablespoons sake (or dry sherry)
- 2 tablespoons brown sugar
- 1 tablespoon grated ginger
- 1 garlic clove, minced
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
Directions
- Form the rice into eight firm patties using a ring mold or your hands.
- Warm 1 tablespoon sesame oil in a nonstick skillet over medium-high heat. Fry patties for 4–5 minutes per side, until golden. Set aside.
- Add the remaining oil and sear chicken in batches for 3 minutes per side. Remove from pan.
- Combine soy sauce, mirin, sake, brown sugar, ginger, and garlic; pour into the skillet and bring to a gentle boil.
- Return chicken, simmer until sauce reduces slightly (about 3 minutes). Stir in cornstarch mix and cook 1 more minute until glossy.
- Plate crispy rice cakes, top with glazed chicken, and sprinkle green onions and sesame seeds.
Chef’s Tips
- Use day-old rice for firmer, easier-to-shape patties—the low-moisture grains crisp up beautifully.
- Toast sesame seeds in a dry skillet for 1 minute to deepen their nutty aroma.
- For extra flair, broil the glazed chicken for 1–2 minutes to caramelize the edges.
