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Mini Chicken Teriyaki Rice Cakes are a delightful fusion dish that marries the savory, umami flavors of teriyaki with the comforting texture of rice cakes. These bite-sized treats are not only visually appealing but also incredibly versatile, making them perfect for a quick meal or an impressive appetizer at gatherings. With their delightful combination of taste and nutrition, they are sure to please both family and friends alike. In this article, we will guide you through the process of making these delicious rice cakes, detailing each step, exploring the essential ingredients, and offering tips to ensure your dish turns out perfectly every time.

Mini Chicken Teriyaki Rice Cakes

Discover the delicious world of Mini Chicken Teriyaki Rice Cakes! This recipe beautifully combines savory teriyaki flavors with the comforting bite of rice cakes, making them perfect for any occasion. Ideal as a quick meal or a fancy appetizer, these bite-sized treats are not only tasty but also healthy. With easy-to-follow steps and tips to ensure perfection, you can impress your family and friends with this delightful fusion dish. Enjoy making and sharing these scrumptious rice cakes!
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Ingredients
  

2 cups cooked jasmine rice

1 cup cooked chicken breast, diced

1/2 cup teriyaki sauce (store-bought or homemade)

1/4 cup green onions, chopped

1/4 cup shredded carrots

1/4 cup bell pepper, finely diced (any color)

1 large egg, beaten

1/2 cup panko breadcrumbs

Cooking oil (for frying)

Sesame seeds (for garnish)

Extra green onions (for garnish)

Instructions
 

Prepare the Mixture: In a large mixing bowl, combine the cooked jasmine rice, diced chicken, teriyaki sauce, chopped green onions, shredded carrots, and diced bell pepper. Mix until all ingredients are evenly distributed.

    Bind the Ingredients: Add the beaten egg to the rice and chicken mixture. This will help bind the mixture together. Stir until well combined.

      Form the Cakes: With your hands, take about 2 tablespoons of the mixture and form small patties (mini rice cakes) about 2 inches wide and 1/2 inch thick. Repeat until all the mixture is formed into patties.

        Coat with Panko: Place the panko breadcrumbs in a shallow dish. Gently press each rice cake into the breadcrumbs, coating both sides thoroughly.

          Heat the Pan: In a large skillet, heat about 2 tablespoons of cooking oil over medium heat. Make sure the oil is hot but not smoking.

            Fry the Rice Cakes: Add 4-5 rice cakes to the skillet, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side, or until golden brown and crispy. Remove and set on a paper towel-lined plate to absorb excess oil.

              Repeat: Continue frying the remaining rice cakes, adding more oil as needed, until all patties are cooked.

                Serve: Arrange the mini chicken teriyaki rice cakes on a serving platter. Drizzle additional teriyaki sauce over the top, and garnish with sesame seeds and extra chopped green onions.

                  Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 4-6 servings