Teriyaki Chicken Rice Bowl Recipe

Ingredients

For the Pickled Carrots

• 1 large carrot
• 3 garlic cloves
• 3 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon Diamond Crystal kosher salt
• 1 teaspoon sugar
• Black pepper

For the Chicken

• 2 pounds chicken thighs
• 1.5 tablespoons soy sauce
• 1.5 tablespoons rice vinegar
• 3 garlic cloves, grated
• Black pepper

For the Teriyaki Sauce

• 1/2 cup soy sauce
• 1/2 cup chicken broth
• 5 tablespoons rice vinegar
• 5 tablespoons granulated sugar
• 3 large garlic cloves, grated
• 1.5 teaspoons red pepper flakes
• 1/2 teaspoon white pepper
• 1 tablespoon cornstarch
• 1.5 tablespoons water

Everything Else

• 4 tablespoons canola oil
• 1 red bell pepper, cut into strips
• 1 cup edamame
• 12 wonton wrappers
• Oil for frying
• 1/2 cup Kewpie mayo
• 2 to 3 tablespoons water
• Cooked rice

Quick-Pickle the Carrots

Peel the carrot into ribbons or cut into thin matchsticks. In a small bowl, grate the garlic directly over the carrots, then mix with the rice vinegar, sesame oil, salt, sugar, and a few grinds of black pepper.

Set it aside. The acid will start working on the carrots immediately, and they’ll be perfectly pickled by the time you’re ready to build the bowls.

Season the Chicken

Cut the chicken thighs into uniform, bite-sized pieces. In a bowl, toss them with the soy sauce, rice vinegar, grated garlic, and pepper. Let this marinate at room temperature for ~15-20 minutes while you prep the other components.

Prepare the Sauce and Wontons

In a small bowl, whisk together the soy sauce, chicken broth, rice vinegar, granulated sugar, garlic, red pepper flakes, and white pepper until the sugar is dissolved.

In a separate, even smaller bowl, make a slurry by mixing the cornstarch and water until smooth. Keep both near the stove.

Stack the wonton wrappers and slice them into thin strips.

Fry the Wontons and Cook the Vegetables

In a pot or wok, heat about 2 inches of oil to 350F. Fry the wonton strips in batches for ~1-2 minutes, until they are golden brown and crispy. They cook fast, so don’t walk away. Remove them with a spider or slotted spoon to a paper-towel-lined plate and salt them immediately.

Carefully pour out most of the frying oil, leaving about 1 tablespoon in the wok. Reheat the wok over high heat, add 1 tablespoon of fresh canola oil, and toss in the bell pepper strips and edamame.

Stir-fry for ~2 minutes until you get some char on the edges, then remove to a plate.

Cook the Chicken and Finish the Sauce

Add another tablespoon of oil to the hot wok. Add the chicken and its marinade, spreading it in a single layer. Cook for ~6-8 minutes, stirring occasionally, until the chicken is browned and cooked through. Transfer the chicken to the plate with the vegetables.

Pour the sauce mixture into the wok, scraping up any browned bits (the fond) from the bottom. Bring it to a simmer.

Once bubbling, give the cornstarch slurry a quick stir and whisk it into the sauce. Cook for ~90 seconds, stirring constantly, as the sauce thickens and becomes glossy.

Build Your Bowl

Return the chicken and vegetables to the wok and toss to coat in the finished glaze.

To assemble, start with a bed of rice. Arrange the chicken, vegetables, and a pile of the pickled carrots in sections over the rice. In a small bowl, thin the Kewpie mayo with a little water until it’s a drizzle-able consistency.

Zigzag the mayo over the bowls and top everything with a generous amount of the crispy wonton strips. Serve immediately.