Recipe
Teriyaki-Glazed Crispy Chicken Strips with Rice
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.
Recipe created in partnership with Kody Martin at @platesbykody.
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