The Ultimate Teriyaki Chicken Crispy Rice Salad
A vibrant and satisfying salad featuring crispy pan-fried rice squares, tender teriyaki-glazed chicken, and fresh crunchy vegetables. This Teriyaki Chicken Crispy Rice Salad is a complete meal in a bowl.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Dinner
- Method: Frying
- Cuisine: African-Inspired
- Diet: Dairy-Free
Ingredients
- 1 1/2 cups sushi rice
- 2 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 1/2 pounds boneless, skinless chicken thighs
- 1/2 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons sake
- 2 tablespoons brown sugar
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1/4 cup cornstarch
- 1/4 cup vegetable oil, for frying
- 2 cups shredded romaine lettuce
- 1 cup shredded red cabbage
- 1 large carrot, julienned
- 1/2 cup edamame, shelled
- 1/4 cup sliced green onions
- 1 tablespoon sesame seeds, toasted
- 1/4 cup mayonnaise
- 1 tablespoon sriracha (optional)
Instructions
- Rinse sushi rice and cook with water. Once done, fold in rice vinegar, sugar, and salt. Let cool completely.
- Make teriyaki sauce: simmer soy sauce, mirin, sake, brown sugar, ginger, and garlic until thickened.
- Cut chicken into bite-sized pieces and coat in cornstarch. Fry in oil until golden and cooked through.
- Add teriyaki sauce to the pan with the chicken and toss to coat. Simmer until sticky.
- Press cooled rice into a flat layer and cut into squares. Pan-fry in oil until golden and crispy on both sides.
- Assemble salad with lettuce, cabbage, carrot, crispy rice, chicken, edamame, green onions, and sesame seeds. Drizzle with spicy mayo if desired.
Notes
For best texture, serve immediately. The rice must be completely cool before frying to achieve maximum crispiness. To make it gluten-free, use tamari instead of soy sauce.