Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup uncooked white rice
- 1 1/2 cups water
- 1/2 cup teriyaki sauce
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup milk
- 1 egg
- Vegetable oil for frying
- Green onions, sliced (for garnish)
Special equipment needed:
- Large skillet or wok
- Deep-fry thermometer
- Large mixing bowl
- Whisk
Step-by-step instructions:
1. In a medium saucepan, combine rice and water. Bring to a boil, then reduce heat to low and cover. Simmer for 18-20 minutes or until rice is tender and water is absorbed.
2. In a large mixing bowl, whisk together cornstarch, flour, baking powder, salt, and black pepper.
3. In a separate bowl, whisk together milk and egg.
4. Add chicken pieces to the dry mixture and toss to coat.
5. Dip each chicken piece into the milk and egg mixture, then back into the dry mixture, pressing to coat well.
6. Heat vegetable oil in a large skillet or wok over medium-high heat until it reaches 350°F on a deep-fry thermometer.
7. Working in batches, fry chicken pieces for 3-4 minutes or until golden brown and cooked through. Drain on paper towels.
8. In a small saucepan, heat teriyaki sauce over low heat until warm.
9. Serve chicken over rice and drizzle with teriyaki sauce. Garnish with sliced green onions.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Vegetable oil for frying: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 520
- Fat: 12g
- Carbohydrates: 71g
- Protein: 29g
- Sodium: 1740mg
- Sugar: 18g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- White rice can be substituted with brown rice or quinoa.
- Teriyaki sauce can be substituted with soy sauce mixed with honey or brown sugar.
Variations:
- Add sliced bell peppers and onions to the skillet with the chicken for a vegetable-packed meal.
- Use shrimp instead of chicken for a seafood twist.
- Make a vegetarian version by using tofu instead of chicken.
Tips and tricks:
- Make sure the oil is hot enough before adding the chicken to prevent it from sticking to the pan.
- Use a slotted spoon or spider to remove the chicken from the oil to prevent excess oil from being absorbed.
- Double the recipe and freeze the cooked chicken for an easy meal later on.
Storage instructions:
- Store leftover chicken and rice separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat chicken in the oven at 350°F for 10-15 minutes or until heated through.
- Reheat rice in the microwave or on the stovetop with a splash of water.
Presentation ideas:
- Serve the chicken and rice in bowls for a cozy, comforting meal.
- Arrange the chicken and rice on a platter for a family-style dinner.
Garnishes:
- Sliced green onions
- Sesame seeds
- Chopped cilantro
Pairings:
- Serve with a side of steamed broccoli or green beans for a balanced meal.
- Pair with a crisp Asian-inspired salad.
Suggested side dishes:
- Steamed broccoli
- Green beans
- Asian-inspired salad
Troubleshooting advice:
- If the chicken is not crispy, make sure the oil is hot enough before adding the chicken.
- If the chicken is overcooked, reduce the cooking time or lower the heat.
Food safety advice:
- Use a deep-fry thermometer to ensure the oil is at the correct temperature to prevent undercooked chicken.
- Wash hands and surfaces thoroughly before and after handling raw chicken.
Food history:
- Teriyaki is a Japanese cooking technique that involves grilling or broiling meat that has been marinated in a sweet and savory sauce.
Flavor profiles:
- Sweet, savory, and slightly tangy from the teriyaki sauce.
- Crispy and crunchy from the fried chicken.
- Nutty and slightly chewy from the rice.
Serving suggestions:
- Serve with chopsticks for an authentic Asian-inspired meal.
- Pair with a cold beer or sake for a refreshing beverage.
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Region: Japanese