If you’ve been craving something savory and fun to make, these spicy teriyaki chicken cups are exactly what you need! They’re a non-seafood version of the viral “sushi” bake cups, and they’re packed with juicy chicken, warm rice, and the perfect spicy teriyaki flavor. These little muffin-sized cups are sure to be a hit at your dinner table! Best of all, they are super easy to make and full of flavors that will make you want to go back for seconds.
Method
Cook the Rice
To start, cook 2 cups of rice following the instructions on the package. This step is important to ensure your rice is fluffy and ready to use. After it’s cooked, set the rice aside and let it cool slightly so it’s easier to handle when assembling the cups.
Prepare the Chicken
While your rice is cooling, prepare the chicken. Pat dry the skinless chicken pieces with a paper towel to remove any excess moisture. Next, cut the chicken into small, bite-sized chunks. In a large mixing bowl, toss the chicken pieces with the avocado oil, teriyaki sauce, and kewpie mayo. Make sure the chicken is evenly coated with the sauce mixture, as this will help add flavor and moisture to the chicken when it bakes. Set the chicken mixture aside to marinate while you prepare the other ingredients.
Prepare the Nori Squares
For the next step, take your three sheets of nori and carefully cut them into 12 even squares. The nori will serve as the base for your chicken and rice, holding everything together in the muffin tin. Ensure the squares are uniform in size to make assembling the cups easier.
Assemble the Muffins
Now that your rice, chicken, and nori are ready, preheat your oven to 400°F (200°C). Begin by placing a tablespoon or two of the cooled rice into each nori square, gently pressing it down with your fingers or a spoon. This step helps the rice stick and ensures that each nori sheet is properly filled. Once the rice is in place, carefully transfer each nori square into a muffin tin, shaping it like a small cup. Afterward, scoop around 2 tablespoons of the marinated chicken mixture and place it on top of the rice in each muffin cup. Press the chicken down slightly to make sure it’s evenly distributed.
Bake
Place the muffin tin into the preheated oven and bake the cups for 15-16 minutes. This will cook the chicken and rice thoroughly. For an extra crispy finish on top, switch your oven to broil for about 2 minutes at the end of baking. Keep an eye on it to prevent burning, and remove the muffin tin once the tops are golden brown.
Make the Sauce
While your cups are baking, prepare the spicy sauce. In a small bowl, mix 2 tablespoons of kewpie mayo with 1-2 teaspoons of sriracha, depending on how spicy you like it. If the sauce seems too thick, add 1 teaspoon of water to thin it out and make it easier to drizzle on top of the cups.
Finish and Serve
Once your spicy teriyaki chicken cups are out of the oven, it’s time to finish them off. Spoon a little of the spicy mayo sauce onto each muffin cup. The mayo sauce will give it a creamy, spicy kick that pairs perfectly with the chicken. To garnish, sprinkle some freshly chopped green onions and toasted sesame seeds on top for added flavor and crunch.
Serve Immediately
These chicken cups are best served immediately while they’re nice and warm, so be sure to enjoy them fresh out of the oven for the best taste and texture!
Necessary Tools
- Muffin tin
- Mixing bowls
- Spoon or small spatula
- Knife and cutting board
- Oven
Spicy Teriyaki Chicken Cups: A Delicious and Fun Twist on a Classic Dish
Cuisine: AmericanDifficulty: Easy4
servings15
minutes20
minutes35
minutesIngredients
For the Muffins:
1 1/2 cups cooked rice (I used sushi rice, but any rice works!)
3 sheets of nori, cut into 12 squares
1 lb skinless chicken, cut into small pieces (I used half thigh and half breast)
1 tablespoon avocado oil (or sesame oil or olive oil)
1/2 cup teriyaki sauce of choice
3 tablespoons kewpie mayo (or any mayo)
For the Sauce:
2 tablespoons kewpie mayo (or any mayo)
1-2 teaspoons sriracha (adjust based on your spice preference)
1 teaspoon water (optional, to thin out the sauce)
For Garnish:
Green onions, chopped
Toasted sesame seeds
Directions
- Prepare the Chicken:
Pat dry the chicken pieces, then cut them into small, bite-sized chunks. Toss the chicken with avocado oil, teriyaki sauce, and kewpie mayo until well-coated. Set it aside for now. - Prepare the Nori Squares:
Take the 3 sheets of nori and cut them into 12 even squares. - Prepare the Nori Squares:
Take the 3 sheets of nori and cut them into 12 even squares. - Assemble the Muffins:
Preheat the oven to 400°F. Place a tablespoon or two of cooked rice into each nori square. Press it down lightly with your fingers or a spoon, and then place the nori square into a muffin tin. Now, scoop about 2 tablespoons of the chicken mixture into each muffin cup on top of the rice. - Bake:
Bake in the oven for 15-16 minutes. For an extra crispy finish, broil the cups for about 2 minutes at the end to get the tops golden brown. - Make the Sauce:
In a small bowl, mix the kewpie mayo with sriracha. If it’s too thick, thin it out with a teaspoon of water. - Finish and Serve:
Once the chicken cups are out of the oven, spoon a little of the spicy mayo sauce onto each muffin. Sprinkle some chopped green onions and toasted sesame seeds on top. - Serve Immediately:
These cups are best enjoyed right away while they’re nice and warm!
Notes
- Rice Pressing: Be sure to press the rice into the nori square lightly. Too much pressure can tear the nori sheets.
- Chicken Cooking: Make sure to cook the chicken all the way through. If the pieces are not evenly cut, some might cook faster than others, so cut them uniformly for consistent results.
- Broiling: Keep a close eye on the broiling step. It’s easy for the tops to burn quickly, so just watch for a nice golden brown color.
Serving Suggestions
These spicy teriyaki chicken cups are perfect as a main dish for dinner or a fun snack to serve at a party. Pair them with a side of miso soup or a simple cucumber salad to balance the flavors. You can even serve them with a little extra teriyaki sauce on the side for dipping!
Fun Fact
Did you know that nori, the seaweed used in these cups, is packed with vitamins and minerals, like iodine and vitamin C? It adds a delightful flavor while also being super healthy!
Conclusion
These spicy teriyaki chicken cups are a delicious and creative spin on the viral sushi bake trend! They’re easy to make, packed with flavor, and fun to eat. Whether you’re cooking for your family or impressing your guests, these little cups are sure to be a crowd-pleaser. Don’t forget to tag me if you make them so I can see your creations!
