Crispy Teriyaki Chicken with Sesame Rice
- 1/2 cup gluten-free maize cornflour
- 600 g boneless chicken thighs, each cut into 4 pieces
- 1/4 cup oil
- stir-fried Asian greens, to serve
- chopped spring onions, to garnish (optional)
- Teriyaki sauce
- 1/4 cup mirin
- 1/4 cup tamari
- 1/2 cup gluten-free chicken stock
- 1 cup long-grain rice
- 1 tablespoon toasted sesame seeds
- 2 1/4 cups water
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
To prepare the rice, place rice, salt and water in a medium-large pan and bring to the boil. Reduce the heat to medium-low, cover and simmer for 12-15 minutes. Remove from the heat, sprinkle over the sesame seeds and sesame oil, fluff up with a fork, cover and keep warm.
For the teriyaki sauce, place the mirin, tamari and chicken stock in a small pan. Bring to the boil then simmer for 3-4 minutes, or until the mixture has reduced by half. Set aside.
To prepare the chicken, place the cornflour on a plate. Coat chicken pieces in the cornflour, shaking off any excess. Heat the oil in a large frypan over a medium-high heat. Cook the chicken pieces for 5-7 minutes until they are crisp, golden and cooked through.
Remove any excess oil from the pan and add the teriyaki sauce. Bring the sauce to a simmer and stir constantly until the sauce coats the chicken thickly.
Serve the chicken with the rice and Asian greens. Garnish with spring onion, if desired.