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Teriyaki Chicken Rice Bowl
Japanese-American glazed chicken thighs over steamed rice with quick-pickled cucumber. Scoring the chicken skin and starting it skin-side down in the pan is what renders the fat slowly enough to get it properly crisp before the meat overcooks.
Ingredients
Instructions
Mix soy sauce, mirin, sake, sugar, honey and cornflour for teriyaki sauce.
Score chicken skin. Pan-fry skin-side down 6 minutes until golden. Flip and cook 4 more minutes.
Pour over teriyaki sauce and simmer 3 minutes, turning to coat.
Quick-pickle cucumber in rice wine vinegar with a pinch of salt and sugar — 10 minutes.
Serve chicken over rice with pickled cucumber. Garnish with sesame seeds and spring onion.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
