Crispy Chicken Rice Teriyaki Mayo (Printable Version)
Crispy chicken tops steamed rice, finished with teriyaki sauce and creamy mayo for satisfying texture and flavor.
# 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:
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.
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.
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.
04 -
In a bowl, stir together mayonnaise, lemon juice or vinegar, and sugar. Add Sriracha if a spicy kick is desired. Adjust to taste.
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:
01 -
Double-fry the chicken for a superior crunch and lighter texture.
02 -
Incorporate steamed broccoli or sliced cucumber for additional freshness and balance.
03 -
Use Japanese Kewpie mayonnaise to replicate authentic flavour.