Teriyaki Chicken Crispy Rice Bowls

INGREDIENTS

• 8 chicken thighs, skinless & boneless
• 2 tbsp sesame oil
• 100ml mirin
• 100ml light soy sauce

For the rice:

• 50g butter
• 2 tbsp sesame oil
• 2 cloves garlic, very finely chopped
• 1 inch piece ginger, peeled & finely chopped
• 3 spring onions, finely sliced, + extra to serve
• 450g cooked, leftover rice (or pre-cooked microwave packets)

For the sweetcorn:

• 2 sweetcorn cobs, kernels shaved
• 150g sugarsnap peas
• 1 tbsp sesame oil
• 1 green chilli, finely chopped
• 25g butter
• 1 tbsp light soy sauce
• Handful of coriander leaves, + extra to serve

To serve:

• Kimchi
• Chilli oil

METHOD

1. ⁠For the chicken, place all the ingredients in a bowl and allow to marinade while you prepare the rice.
2. To make the crispy rice, heat the butter & sesame oil in a large nonstick pan over medium-high heat. Add the garlic, ginger & spring onions and fry, stirring, until starting to soften, for about 2 - 3 minutes.
3. Add the rice to the pan & break up with a spatula, stirring to coat the rice in the aromatics.
4. ⁠Once the rice is coated, press firmly into an even, compact layer and cook until deeply browned underneath. With a plate upturned over the pan, flip the rice out onto the plate and set aside.
5. Add the sweetcorn kernels to the same pan that you cooked the rice, along with the sugarsnap peas & sesame oil. Fry, without stirring much, for a few minutes until the kernels begin to pop. Stir and add the green chilli, butter & soy sauce and fry, stirring for a few more minutes before taking off the heat and setting aside.
6. ⁠To cook the chicken, heat a griddle pan over a high heat. Remove the chicken from the marinade & cook for 5 - 6 minutes either side or until cooked all the way through & the chicken has deep char marks. Remove from the heat & slice thinly.
7. Stir the coriander leaves through the sweetcorn & divide the mixture between serving bowls with the sliced chicken and some of the crispy rice. Serve with kimchi, coriander leaves & chilli oil.