- Cook rice in rice cooker
- Cut chicken thighs into small bite sized pieces. Place in bowl and mix with cornstarch, pepper, garlic powder, egg, and water until it thickens, but maintains a runny consistency. Set aside.
- Heat about 1 inch of neutral oil in a pan at medium/medium-high heat until 330°F. Fry battered chicken until golden brown on both sides. Remove from pan with a strainer and set on a paper towel until all chicken is done frying. Remove pan from heat.
- In a separate clean pan, heat orange sauce on medium heat until it starts to bubble. Add in your fried chicken and coat completely (add more sauce to your discretion and sauce preference!)
- Using your hand or onigiri mold, form a triangular “pocket” with your cooked rice. Add orange chicken in the middle & add more rice over the chicken and continue to mold into a triangular shape. Continue to make more onigiris until all chicken and rice are used.
- Toast each onigiri in a lightly oiled pan until light brown on each side.
- Cover bottom with a nori sheet and enjoy! Dip the onigiri in extra orange sauce as desired.
Recipe created in partnership with Andy Nguyen at @Soundsyum_.
