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There’s something incredibly satisfying about a warm, hearty meal that brings back fond memories. For many, that dish is undoubtedly a crispy teriyaki chicken rice bowl. Growing up, I often visited a small Japanese restaurant in my neighborhood, where the aroma of sizzling chicken and sweet teriyaki sauce would waft through the air, beckoning us inside. Each bite was a delightful combination of flavors and textures that spoke of home and comfort, making it a cherished part of my culinary journey. Now, I want to share that experience with you through this easy-to-make recipe that perfectly captures the essence of those meals.

Crispy Teriyaki Chicken Rice Bowls

Experience a comforting culinary journey with Crispy Teriyaki Chicken Rice Bowls, a delicious blend of flavors and textures that evoke cherished memories. Tender, crispy chicken is perfectly paired with fluffy jasmine rice and vibrant veggies, all topped with a rich, homemade teriyaki sauce. This easy recipe is not only satisfying but also nutritious, making it ideal for family dinners or meal prep. Transform your kitchen into a cozy Japanese bistro and enjoy this delightful dish at home.
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Ingredients
  

For the Chicken:

1 lb boneless, skinless chicken thighs

1/2 cup cornstarch

2 large eggs, beaten

Salt and pepper to taste

Vegetable oil (for frying)

For the Teriyaki Sauce:

1/2 cup soy sauce

1/4 cup mirin (sweet rice wine)

1/4 cup brown sugar

2 cloves garlic, minced

1 teaspoon ginger, grated

1 tablespoon cornstarch (mixed with 2 tablespoons water for slurry)

For the Rice Bowl:

2 cups cooked jasmine rice

1 cup steamed broccoli florets

1/2 cup shredded carrots

1/4 cup chopped green onions

Sesame seeds (for garnish)

Instructions
 

Prep the Chicken: Pat the chicken thighs dry with paper towels. Season both sides with salt and pepper. Cut them into bite-sized pieces.

    Bread the Chicken: In a shallow dish, add the cornstarch. In another dish, beat the eggs. Dredge each piece of chicken in cornstarch, ensuring it’s well-coated. Dip into the beaten eggs, then return to the cornstarch for a second coating.

      Fry the Chicken: In a large skillet, heat vegetable oil over medium-high heat. Once hot, carefully add the chicken pieces in batches, avoiding crowding the pan. Fry until golden brown and crispy, about 4-5 minutes per side. Remove and place the fried chicken on a paper towel-lined plate to drain excess oil.

        Make the Teriyaki Sauce: In a saucepan over medium heat, combine soy sauce, mirin, brown sugar, minced garlic, and ginger. Stir to dissolve the sugar. Once it starts to simmer, add the cornstarch slurry while continuously stirring to thicken the sauce. Cook for about 2-3 minutes until glossy and thickened. Remove from heat.

          Assemble the Bowls: Divide cooked jasmine rice among serving bowls. Top with crispy teriyaki chicken. Add steamed broccoli, shredded carrots, and sprinkle with chopped green onions and sesame seeds.

            Finish and Serve: Drizzle additional teriyaki sauce on top if desired. Serve immediately and enjoy the deliciousness!

              Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4