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Rice dishes · Korean home cooking

Home-style teriyaki chicken rice bowl

A Korean home-style take on teriyaki chicken, using soy sauce, sugar and a little ginger rather than a special bottled sauce. The rice stays separate until serving.

30 min2 servings6 stepsDifficulty: Easy
Home-style teriyaki chicken rice bowl

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

2 servings

Get your ingredients ready
Get your ingredients ready

Everyday kitchen measurements

For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

  • Substitute available

    If Boneless skinless chicken thigh is unavailable

    Use instead
    Boneless skinless chicken breast
    Substitute quantity
    1 packReference quantity: 300 g

    Use pieces of the same thickness and check early because breast dries out sooner. The centre must still reach 74°C.

  • Substitute available

    If Cooked short-grain rice is unavailable

    Use instead
    Cooked long-grain rice
    Substitute quantity
    2 small bowlsReference quantity: 300 g

    Use plain cooked rice, not dry grains. Warm separately before adding the topping; the grains may remain more separate.

  • Substitute available

    If Regular soy sauce is unavailable

    Use instead
    Reduced-sodium soy sauce
    Substitute quantity
    2 level eating spoonsReference quantity: 30 ml

    Use the same cooking method. It will be less salty; taste before deciding whether any extra salt is needed.

  • Substitute available

    If Sugar is unavailable

    Use instead
    Honey
    Substitute quantity
    2 small teaspoonsReference quantity: 14 g

    Add to the same sauce and watch carefully because honey scorches easily. Do not serve honey to children under 12 months.

  • Essential

    Use to dilute the soy glaze; add to the sauce bowl, not directly to a very hot oily pan.

  • Optional

    May be omitted. Skip its preparation and addition and keep the other amounts unchanged; the aroma will be milder.

  • Optional

    May be omitted. Skip its preparation and addition and keep the other amounts unchanged; the aroma will be milder.

  • Essential

    Use for searing before the sauce is added.

  • Optional

    May be omitted. Skip its preparation and addition and keep the other amounts unchanged; the aroma will be milder.

  • Optional

    May be omitted. Skip its preparation and addition and keep the other amounts unchanged; the aroma will be milder.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

  1. Step 1

    Step 1: Pat the chicken dry without washing. Open any folded thick parts so the pieces are about 2 cm thick. Keep its board separate from ready-to-eat food and wash your hands afterwards.

    Pat the chicken dry without washing. Open any folded thick parts so the pieces are about 2 cm thick. Keep its board separate from ready-to-eat food and wash your hands afterwards.

  2. Step 2

    Step 2: Mix soy sauce, sugar, 3 eating spoons of water, grated ginger and minced garlic in a small bowl. Chop the spring onion and warm the already cooked rice separately.

    Mix soy sauce, sugar, 3 eating spoons of water, grated ginger and minced garlic in a small bowl. Chop the spring onion and warm the already cooked rice separately.

  3. Step 3

    Step 3: Warm the oil in a nonstick pan over medium heat. Add chicken in a single layer and cook for 5–6 minutes, then turn and cook another 4–5 minutes. Adjust the heat so the outside browns without scorching.

    Warm the oil in a nonstick pan over medium heat. Add chicken in a single layer and cook for 5–6 minutes, then turn and cook another 4–5 minutes. Adjust the heat so the outside browns without scorching.

  4. Step 4

    Step 4: Check the centre of the thickest chicken pieces with a clean food thermometer: it must reach 74°C. If cooler, cook for another 2 minutes and check again before continuing.

    Check the centre of the thickest chicken pieces with a clean food thermometer: it must reach 74°C. If cooler, cook for another 2 minutes and check again before continuing.

  5. Step 5

    Step 5: Lower the heat and add the prepared soy glaze. Simmer for 2–3 minutes, turning the cooked chicken and spooning sauce over it until lightly glossy. Keep a little flowing sauce rather than boiling it dry.

    Lower the heat and add the prepared soy glaze. Simmer for 2–3 minutes, turning the cooked chicken and spooning sauce over it until lightly glossy. Keep a little flowing sauce rather than boiling it dry.

  6. Step 6

    Step 6: Transfer to a clean board and slice the cooked chicken. Divide rice between two bowls, add chicken and a little hot pan glaze, then spring onion and sesame seeds if using. Serve immediately.

    Transfer to a clean board and slice the cooked chicken. Divide rice between two bowls, add chicken and a little hot pan glaze, then spring onion and sesame seeds if using. Serve immediately.

03 / Enjoy your meal

Finished dish

Finished dish: Home-style teriyaki chicken rice bowl
Home-style teriyaki chicken rice bowl
Helpful tips

This is a modern cross-cuisine rice bowl, not a traditional Korean-origin dish. Use boneless pieces; bone-in chicken needs a different method. The total time assumes the rice is already cooked. Refrigerate leftovers in shallow containers within 2 hours, or within 1 hour above 32°C. Keep at 4°C or below, use within 3–4 days and reheat cooked leftovers to 74°C.

Enjoy every bite

How to enjoy it

Transfer to a clean board and slice the cooked chicken. Divide rice between two bowls, add chicken and a little hot pan glaze, then spring onion and sesame seeds if using. Serve immediately.

Serve it with