A plate with white rice and three pieces of glazed chicken garnished with green onions, next to a wire rack, a spoon, and a bottle of teriyaki sauce.

Recipes /

Teriyaki-Glazed Crispy Chicken Strips with Rice

Name: Teriyaki-Glazed Crispy Chicken Strips with Rice
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Ingredients: Chicken

Serves 4

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Ingredients

⅓ cup water
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 tablespoon garlic powder
½ + ½ cup all-purpose flour, divided
1 pound chicken breast, cut into tenders or strips
Vegetable oil
¾ + ¼ cup Kikkoman® Teriyaki Takumi, Original, divided
Optional: 2 tablespoons green onions, sliced, for garnish

Directions

Set up a breading station with 2 bowls. 1 bowl has your water, seasonings, and ½ of the flour. You want a pancake like consistency. In your other bowl, you will have the rest of the seasoned flour.
Dredge each chicken strip in your wet batter, then the seasoned flour pressing gently to adhere.
Heat vegetable oil in a large skillet over medium heat.
Cook chicken strips in batches for 3–4 minutes per side, until golden brown and cooked through.
Remove to a paper towel–lined plate or cooling rack.
In a small saucepan, warm ¾ cup Takumi sauce over low heat.
Brush or drizzle generously over the cooked chicken strips.
Garnish with sliced green onions if desired.
Serve hot with remaining teriyaki sauce on the side for dipping.