Crispy Chicken Teriyaki Rice Balls

By charlotteh371

Ingredients

• 1 1 1 lb (455 g) boneless, skinless chicken breast
• 1 1 1 lb (455 g) boneless, skinless chicken breast
• 1 1 1 lb (455 g) boneless, skinless chicken breast
• to to taste
• to to taste
• to to taste
• to pepper, to taste
• to pepper, to taste
• to pepper, to taste
• 2 2 2 tablespoons water
• 2 2 2 tablespoons water
• 2 2 2 tablespoons water
• 1 1/2 1 1/2 1/2 teaspoons cornstarch
• 1 1/2 1 1/2 1/2 teaspoons cornstarch
• 1 1/2 1 1/2 1/2 teaspoons cornstarch
• 1/4 1/4 1/4 cup (60 g) soy sauce
• 1/4 1/4 1/4 cup (60 g) soy sauce
• 1/4 1/4 1/4 cup (60 g) soy sauce
• 2 2 2 tablespoons brown sugar
• 2 2 2 tablespoons brown sugar
• 2 2 2 tablespoons brown sugar
• 1 1 1 teaspoon fresh ginger, minced
• 1 1 1 teaspoon fresh ginger, minced
• 1 1 1 teaspoon fresh ginger, minced
• 1 1 1 teaspoon garlic, minced
• 1 1 1 teaspoon garlic, minced
• 1 1 1 teaspoon garlic, minced
• 1 1 1 tablespoon honey
• 1 1 1 tablespoon honey
• 1 1 1 tablespoon honey
• 1 1 1 teaspoon sesame oil
• 1 1 1 teaspoon sesame oil
• 1 1 1 teaspoon sesame oil
• 1 1 1 tablespoon mirin
• 1 1 1 tablespoon mirin
• 1 1 1 tablespoon mirin
• 2 2 2 tablespoons cooking oil
• 2 2 2 tablespoons cooking oil
• 2 2 2 tablespoons cooking oil
• 1 1 1 cup (100 g) bell pepper, julienned
• 1 1 1 cup (100 g) bell pepper, julienned
• 1 1 1 cup (100 g) bell pepper, julienned
• 1 1 1 cup (120 g) carrot, julienned
• 1 1 1 cup (120 g) carrot, julienned
• 1 1 1 cup (120 g) carrot, julienned
• 4 4 4 cups (800 g) short grain rice, cooked
• 4 4 4 cups (800 g) short grain rice, cooked
• 4 4 4 cups (800 g) short grain rice, cooked
• 3 3 3 eggs, beaten
• 3 3 3 eggs, beaten
• 3 3 3 eggs, beaten
• 2 2 2 cups (100 g) panko breadcrumbs
• 2 2 2 cups (100 g) panko breadcrumbs
• 2 2 2 cups (100 g) panko breadcrumbs
• 1 1 1 cup (100 g) scallion, thinly sliced
• 1 1 1 cup (100 g) scallion, thinly sliced
• 1 1 1 cup (100 g) scallion, thinly sliced

Preparation

Step 1

Preparation
In a large measuring cup, combine water and cornstarch. Stir until combined and add
soy sauce, brown sugar, ginger, garlic, honey, sesame oil, and mirin. Mix well.
Season sliced chicken breast with salt and pepper, then pour ¼ cup (60 ml) of the
sauce over the sliced chicken just until covered, and set aside. Mix the sauce with the
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7/21/2018 Crispy Chicken Teriyaki Rice Balls Recipe by Tasty
https://tasty.co/recipe/crispy-chicken-teriyaki-rice-balls 2/2
sliced chicken, cover, and marinate in the refrigerator for at least 30 minutes.
In a large skillet over medium-high heat, pour the rest of the sauce and stir
occasionally as it comes to a boil. Once boiling, reduce heat to low and simmer for 10
minutes, or until the sauce has thickened. Set aside in a bowl.
In the same skillet, add 1 tablespoon cooking oil and raise heat back to medium-high.
Place sliced chicken pieces in the pan and cook for 3 minutes, flip, and cook an
additional 3 minutes. Pour 1 tablespoon of the reduced sauce over the chicken and
stir. Remove from the pan and set aside.
Add the remaining cooking oil into the skillet and add the julienned vegetables.
Season with salt and white pepper, and cook 3-4 minutes or until vegetables have
softened. Add back the chicken and gradually add just enough sauce to coat the
chicken and vegetables.
Take ⅓ cup (65 g) of cooked rice and flatten out on a piece of plastic wrap. Layer the
cooked chicken and vegetables in the center of the rice and wrap the rice around the
fillings. Form into a square shape and repeat with the remainder of the rice and filling.
Chill rice balls in the refrigerator for 30 minutes.
Dip the rice ball in beaten eggs, then coat with panko. Shake off any excess bread
crumbs.
Heat ½ inch (1 cm) oil in a skillet to 350˚F (180˚C) and fry for 3 minutes on each side or
until golden and crispy. Move to a cooling rack, and season with salt.
Cut in half and serve with the remaining sauce for dipping.