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Crispy Chicken Rice Teriyaki Mayo

Category: Satisfying Main Courses for Every Occasion

Enjoy golden, crispy fried chicken served over warm steamed rice, all brought together with a glossy teriyaki glaze and a creamy mayo drizzle. This bowl offers layered textures—lightly crunchy, tender chicken bites contrast with fluffy rice and rich, savory sauce. Quick to prepare, especially if you marinate your chicken ahead, it’s an easy option for a satisfying lunch or dinner. Add extra toppings like scallions, sesame seeds, or a hint of pickled ginger for a burst of freshness. Adjust spice with a dash of Sriracha to suit your taste.

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Loura is a chef and she is standing in front of a table full of fruits and vegetables.
Updated on Sun, 06 Jul 2025 21:11:17 GMT
A bowl of food with sauce on top. Save
A bowl of food with sauce on top. | recipesfoodyummy.com

Crispy chicken rice bowls have become my go-to for a comforting yet vibrant dinner whenever I am craving something both crunchy and saucy this dish feels like a takeout treat but is so easy to whip up at home the combination of warm rice juicy fried chicken tangy teriyaki and creamy mayo drizzle is simply irresistible

I first made this when we wanted restaurant flavor without leaving home and now it is my most requested dish for movie nights

Ingredients

  • Boneless chicken thighs or breasts: they are the protein base thighs stay extra juicy but breasts also work well
  • Buttermilk or milk with a touch of vinegar: this makes the chicken tender and helps the coating stick use fresh milk for best results
  • All purpose flour: for crispiness choose a high quality unbleached flour if possible
  • Cornstarch: for extra crunch gives a lighter batter I look for fine pure cornstarch for better results
  • Garlic powder: savory seasoning for depth go for fresh aromatic powder
  • Salt and black pepper: essential for seasoning fresh cracked pepper gives more zing
  • Oil for frying: a neutral oil like canola or vegetable keeps flavor clean
  • Soy sauce: brings savory umami choose naturally brewed for best taste
  • Brown sugar or honey: adds a deep sweet note always pick rich dark sugar or floral honey
  • Rice vinegar: provides tang and balance look for clear bright vinegar
  • Cornstarch slurry: for thickening makes the teriyaki sauce glossy be sure your cornstarch is fresh
  • Sesame oil: for nutty aroma only a drop or two of toasted variety needed
  • Mayonnaise: for creamy drizzle use full fat for richness
  • Lemon juice or vinegar: for zing brings freshness I love using real lemon juice
  • Sugar: to balance the tang a pinch of superfine sugar blends best
  • Sriracha (optional): for spice use as much as you like for a kick
  • Steamed white rice: fluffy base sushi or jasmine rice both deliver fragrance and stick factor
  • Sesame seeds, green onions, pickled ginger: for garnish and a burst of flavor choose freshly sliced garnishes

Step by Step Instructions

Prep and Marinate Chicken:
Cut the chicken into bite sized pieces or strips so every piece gets super crispy edges. Marinate them in buttermilk with a sprinkle of salt and pepper for at least ten minutes. This really helps the coating stick and keeps your chicken tender.
Coat the Chicken:
Blend your flour with cornstarch garlic powder salt and black pepper thoroughly in a wide bowl. Dredge each chicken piece in the flour mixture pressing gently so every nook gets covered.
Fry the Chicken:
Heat neutral oil in a deep pan until it reaches around one hundred seventy five degrees Celsius. Fry the chicken in batches for crispiness giving each piece space so they turn evenly golden and fully cooked. Set them aside on paper towels to drain off any extra oil.
Make Teriyaki Sauce:
In a small saucepan whisk together soy sauce brown sugar or honey rice vinegar and a little sesame oil if you love the toasted flavor. Bring to a simmer then stir in the cornstarch and water slurry. Keep stirring for two to three minutes until the sauce turns thick and glossy.
Mix Creamy Mayo Drizzle:
In a separate bowl mix together mayonnaise lemon juice and sugar for a creamy tangy sauce. Add a few drops of sriracha if you like heat and adjust seasoning until perfect for you.
Assemble the Bowl:
Spoon warm steamed rice into bowls. Layer crispy chicken on top and drizzle with glossy teriyaki sauce followed by zigzags of creamy mayo. Finish with sesame seeds and green onion for crunch and color.
A bowl of food with sauce. Save
A bowl of food with sauce. | recipesfoodyummy.com

Cooking this bowl always brings back the memory of my friend cheering after the first bite she could not believe the chicken stayed this crunchy even under the warm sauces and rice

Storage Tips

Leftover chicken can be stored in an airtight container in the fridge for up to two days. It is best to keep the sauces separate and the rice plain for reheating. For crispiness reheat chicken in the oven or air fryer instead of microwave.

Ingredient Substitutions

You can use chicken tenders or even firm tofu for a vegetarian option. If you do not have buttermilk make some with milk and a touch of vinegar. Feel free to swap jasmine rice for brown rice or quinoa for an extra nutritional boost.

Serving Suggestions

Try adding sliced cucumbers shredded carrots or even sautéed mushrooms for more veggies and color. For a party make smaller versions as fun rice bowl sliders or serve deconstructed for picky eaters.

Cultural Context

These crispy chicken rice bowls take inspiration from Japanese donburi and American comfort food. Restaurant versions use Kewpie mayo and panko but my homemade version keeps it approachable and just as satisfying for a family meal.

Recipe FAQs

→ How do I make the chicken extra crispy?

Double-frying the chicken ensures a crunchier crust. Fry, drain, let cool briefly, then fry again for maximum crispiness.

→ Can I substitute the buttermilk for marinating?

Yes, mix regular milk with a splash of vinegar or lemon juice as a quick alternative to buttermilk for tenderizing the chicken.

→ Which rice works best for this bowl?

Sushi rice or jasmine rice are ideal for their texture and subtle flavor, but any steamed white rice works well.

→ Is there a lighter mayo option?

Light or reduced-fat mayonnaise can be used, or you can swap in Greek yogurt for a tangy, lower-fat drizzle.

→ What toppings complement the bowl?

Try sliced scallions, sesame seeds, pickled ginger, or thinly sliced cucumber for added freshness and color.

→ How spicy can I make the mayo?

Add Sriracha or your favorite hot sauce to the mayo drizzle to increase heat as desired.

Crispy Chicken Rice Teriyaki Mayo

Crispy chicken tops steamed rice, finished with teriyaki sauce and creamy mayo for satisfying texture and flavor.

Prep Time
15 mins
Cooking Time
20 mins
Total Duration
35 mins
By: Loura

Recipe Type: Main Dishes

Skill Level: Beginner-Friendly

Cuisine: Japanese-inspired

Portions Yielded: 2 Serving Size (2 rice bowls)

Dietary Preferences: ~

What You'll Need

→ Crispy Fried Chicken

01 2 boneless, skinless chicken thighs or breasts
02 240 ml buttermilk (substitute with milk plus 5 ml vinegar if needed)
03 120 g all-purpose flour
04 60 g cornstarch
05 2.5 ml garlic powder
06 Salt and freshly ground black pepper, to taste
07 Vegetable oil, for deep frying

→ Teriyaki Sauce

08 60 ml soy sauce
09 30 g brown sugar or 30 ml honey
10 15 ml rice vinegar
11 5 ml cornstarch mixed with 15 ml water (slurry)
12 5 ml sesame oil (optional)

→ Creamy Mayo Drizzle

13 45 ml mayonnaise
14 5 ml lemon juice or vinegar
15 2.5 ml sugar
16 A few drops Sriracha (optional)

→ Bowl Components

17 350 g steamed white rice (sushi or jasmine rice)
18 Sesame seeds, for garnish (optional)
19 Chopped green onions, for garnish (optional)
20 Pickled ginger, for serving (optional)

Steps To Follow

Step 01

Slice chicken into bite-sized pieces or strips. Combine with buttermilk, salt, and pepper; marinate for at least 10 minutes. In a separate bowl, mix flour, cornstarch, garlic powder, salt, and black pepper. Dredge each piece of marinated chicken in the dry mixture until evenly coated.

Step 02

Heat oil in a deep pan or fryer to 170–180°C. Working in batches, fry the coated chicken until golden-brown and thoroughly cooked, approximately 4 to 5 minutes per batch. Drain on paper towels.

Step 03

In a small saucepan, combine soy sauce, brown sugar or honey, rice vinegar, and sesame oil if using. Bring to a simmer over medium heat. Stir in the cornstarch slurry and cook, stirring, until the sauce thickens and becomes glossy, about 2 to 3 minutes.

Step 04

In a bowl, stir together mayonnaise, lemon juice or vinegar, and sugar. Add Sriracha if a spicy kick is desired. Adjust to taste.

Step 05

Divide warm steamed rice between bowls. Top with crispy fried chicken. Drizzle with teriyaki sauce and creamy mayo in a zigzag pattern. Finish with a sprinkle of sesame seeds and chopped green onions as garnish, and add pickled ginger if desired.

Notes and Tips

  1. Double-fry the chicken for a superior crunch and lighter texture.
  2. Incorporate steamed broccoli or sliced cucumber for additional freshness and balance.
  3. Use Japanese Kewpie mayonnaise to replicate authentic flavour.

Required Equipment

  • Deep frying pan or wok
  • Slotted spoon or tongs
  • Mixing bowls
  • Small saucepan
  • Paper towels

Allergy Info

Double-check every ingredient for possible allergens and consult a health professional if you're unsure.
  • Contains eggs, wheat (gluten), soy, and possible sesame.

Nutritional Info (per serving)

These details are for informational purposes only and shouldn't replace medical advice.
  • Caloric Content: 780
  • Fats: 30 g
  • Carbohydrates: 95 g
  • Proteins: 35 g