Crispy Teriyaki Chicken with Sesame Rice

clock 15 minutes + 20 minutes bowl Serves 4


  • 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
  • Rice
  • 1 cup long-grain rice
  • 1 tablespoon toasted sesame seeds
  • 2 1/4 cups water
  • 1 teaspoon sesame oil
  • 1/2 teaspoon salt
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  • 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.

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