Crispy Teriyaki Chicken Donburi with Pickled Cucumber
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Ingredients
- 500 g chicken thigh fillets
- 2 tbsp cornflour
- 2 tbsp vegetable oil
- 3 tbsp soy sauce
- 3 tbsp mirin
- 1 tbsp caster sugar
- 1 cucumber, cut into batons
- 2 tbsp rice vinegar
- 300 g sushi rice
- 1 tbsp toasted sesame seeds
Nutrition (per serving)
- Calories
- 560 kcal
- Protein
- 31.6 g
- Carbohydrate
- 74.2 g
- of which sugars
- 9.3 g
- Fat
- 14.2 g
- of which saturates
- 2.4 g
- Fibre
- 1.9 g
- Salt
- 2.17 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Toss the cucumber batons with the rice vinegar and a pinch of salt and leave to pickle while you cook the chicken.
- 3
Pat the chicken thighs dry, season and dust lightly with the cornflour.
- 4
Heat the vegetable oil in a frying pan over a medium-high heat and fry the chicken skin-side down for 6-7 minutes until deeply golden and crisp, then turn and cook for 5-6 minutes more until no pink remains.
- 5
Mix the soy sauce, mirin and caster sugar in a jug. Pour into the pan, reduce the heat and simmer for 2-3 minutes, turning the chicken, until glossy and thickened.
- 6
Slice the chicken and divide the rice between four bowls. Top with the chicken, drizzle over the glaze and add the pickled cucumber.
- 7
Scatter with the toasted sesame seeds to serve.
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