Asian cuisine, in general, is my favorite thing to eat when we dine out. I honestly don’t make it often at home. The ingredients for most of it, can be challenge to locate at the stores near me, so is usually something reserved for a special occasion, with few exceptions. This teriyaki dish is one of those exceptions. I use a bottle of teriyaki sauce made by “fusia,” because I don’t make this often enough for me to keep the components of teriyaki sauce in stock. For the chicken I always use boneless thighs. I prefer the breast in most cases; however, for dishes like this the juiciness and flavor of the thigh, makes for a better final product. I also make the rice similar to the way one would make sushi rice. I use jasmine, though, instead of the short grain rice used in sushi.
This particular dish is a fantastic weeknight meal and great break from the food minutia of most 20-30 minute meals. It cooks fast, has a ton of unique flavors, and is easy to clean up. Best part is that it’s relatively inexpensive to make.
So how do I make this?
First you’ll need:
Boneless chicken thigh
teriyaki sauce (I prefer fusia)
Onion – julienne
garlic- sliced
Corn starch
Frying oil
Crushed red pepper
White pepper
Black pepper
Salt
Cayenne
Garlic powder
Onion powder
Sage
Thyme
Oregano
1.5 cups jasmine rice
3 cups water
1/4 cup sugar
1/4 cup rice wine vinegar
Rice:
Rinse rice well- make sure all starch is off the rice
Cook rice
In a cup mix together sugar and rice wine vinegar until sugar dissolves.
When rice is finished cooking fluff and add in the vinegar mixture. Fold well to completely incorporate.
Cover until ready to serve
Chicken:
Make seasoning first:
Mix together in grinder or mortar and pestle:
Crushed red pepper
White pepper’
Black pepper
Salt
Cayenne
Garlic powder
Onion powder
Sage
Thyme
Oregano
Grind until powdery
Cut thighs at muscle joints to make 3-4 pieces from each thigh.
Season pieces with the seasoning mixture
Cover with corn starch and fold together
You don’t want to batter them, you only want a light dusting on the pieces.
Set aside garlic and onion, julienned
Make sure your pan and oil are good and hot before you start cooking.
Cook the chicken in about half an inch of oil until they are browned and crispy but not cooked all the way and set aside.
Remove excess oil and add in the onion and garlic. Remove the brown bits with a roux spoon and add in the teriyaki sauce and chicken.
Cook until the sauce thickens up and the chicken is cooked through.
Serve over the rice and garnish with green onion .
Enjoy.