Description
Crispy rice cups filled with juicy chicken teriyaki, garnished with scallions and sesame seeds — the perfect fusion of texture and flavor in one bite-sized dish.
Ingredients
- Cooked white rice: 3 cups (preferably day-old)
- Egg: 1 large
- Soy sauce: 2 tablespoons
- Sesame oil: 1 tablespoon
- Boneless chicken thighs: 2 cups, cooked and shredded
- Garlic: 2 cloves, minced
- Ginger: 1 teaspoon, grated
- Soy sauce (for glaze): ¼ cup
- Honey: 2 tablespoons
- Rice vinegar: 1 tablespoon
- Cornstarch: 1 teaspoon mixed with 1 tablespoon water
- Scallions: 2, finely chopped
- Sesame seeds: 1 tablespoon
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a muffin tin.
- In a bowl, mix the rice, egg, soy sauce, and sesame oil until well combined.
- Spoon the rice mixture into the muffin tin, pressing firmly to form cups.
- Bake for 18–20 minutes until golden and crispy.
- In a skillet, sauté garlic and ginger. Add chicken, soy sauce, honey, and vinegar. Simmer.
- Stir in cornstarch slurry and cook until thickened and glossy.
- Spoon chicken into rice cups. Top with scallions and sesame seeds. Serve warm.
Notes
- Use day-old rice for best crispiness.
- Double the glaze for extra sauciness.
- Add parchment strips to muffin cups for easier removal.
- Freeze components separately for optimal reheating.
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 4g
- Sodium: 420mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 35mg
Keywords: chicken teriyaki, crispy rice cups, fusion appetizer, teriyaki chicken bites, baked rice cups