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Teriyaki Chicken Rice Bowl Recipe

Teriyaki Chicken Rice Bowl

This bowl comes together in about 30 minutes if you have all your components ready to go. The quick-pickled carrots are essential; their sharp, acidic bite cuts through the rich teriyaki sauce. The real key to making this addictive is the crunch from the freshly fried wonton strips.
Prep Time20 minutes
Active Time15 minutes
Marination Time15 minutes
Total Time50 minutes
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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

Instructions

  • Peel carrot into ribbons and mix with grated garlic, rice vinegar, sesame oil, salt, sugar, and black pepper. Set aside to pickle.
  • Cut chicken thighs into bite-sized pieces and toss with soy sauce, rice vinegar, grated garlic, and pepper. Let marinate at room temperature.
  • Mix sauce ingredients (soy sauce, chicken broth, rice vinegar, sugar, garlic, pepper flakes, white pepper) in a bowl until sugar dissolves.
  • Make cornstarch slurry in separate small bowl. Set both near stove.
  • Cut wonton wrappers into thin strips.
  • Heat 2 inches oil to 350F. Fry wonton strips until golden (1-2 minutes). Drain on paper towels and salt immediately.
  • Pour out most oil, leaving 1 tablespoon. Add fresh oil and stir-fry bell peppers and edamame for 2 minutes until charred. Remove to plate.
  • Add oil and cook marinated chicken 6-8 minutes until browned. Transfer to vegetable plate.
  • Pour sauce into wok, bring to simmer. Add cornstarch slurry and cook 90 seconds until thickened.
  • Return chicken and vegetables to wok, toss to coat in sauce.
  • Serve over rice, topped with pickled carrots, thinned Kewpie mayo drizzle, and crispy wontons.

Notes

Have all components ready before starting. Pickled carrots provide essential acidity to balance the rich sauce.