AuthorBiteSizedCrispy, smoky, and packed with bold Filipino-Japanese flavors, Crispy Chicken Inasal Onigiri is a delicious fusion of two comfort food favorites—grilled inasal and the beloved Japanese rice ball.
It all begins with a deeply flavorful chicken inasal filling, where juicy chicken pieces are marinated in a rich blend of calamansi juice, garlic, ginger, annatto oil, soy sauce, vinegar, and brown sugar, absorbing the perfect balance of tangy, smoky, and umami flavors. After a quick grill to golden perfection, the chicken is shredded and mixed with creamy Japanese mayonnaise, creating a savory, slightly tangy filling that melts in your mouth. The seasoned rice—enhanced with salt, sesame oil, and black sesame seeds—forms the perfect base, encasing the inasal filling in a warm, handheld rice triangle. But the magic doesn’t stop there! Each onigiri is carefully pan-toasted and brushed with the reserved inasal marinade, infusing it with an irresistible smoky char and a slight caramelized crust. Finally, the crispy, golden onigiri is wrapped in a half-sheet of nori, secured with a uniquely folded aluminum foil and washi tape for that authentic, Japanese-style convenience packaging. This onigiri isn’t just a snack—it’s an umami-packed experience, combining the tender, garlicky goodness of inasal with the comforting chew of seasoned rice and the satisfying crispiness of toasted nori. Every bite delivers a playful contrast of textures—crispy outside, soft and sticky inside, bursting with grilled inasal richness.
Whether eaten on the go or as a creative take on a rice meal, this Crispy Chicken Inasal Onigiri is proof that street food flavors can be transformed into something uniquely fun, handheld, and seriously addictive. One bite and you’ll wonder why you never had inasal this way before!
In a bowl, mix calamansi juice, garlic, ginger, annatto oil, soy sauce, vinegar, brown sugar, salt, and black pepper with the chicken. Mix well. Marinate for at least 30 minutes (or overnight for deeper flavor). When done separate the chicken and set the marinade aside for later use.
Heat a grill pan or frying pan over medium heat. Cook the chicken for about 4-5 minutes per side until golden brown and cooked through. Let it rest for 5 minutes, then using forks separate the meat into smaller pieces.
In another pan reduce the marinade until it has thickened.
Mix the chopped chicken inasal with a few tablespoons of the reduced marinade and Japanese mayonnaise until everything is well combined.
Get your cooked rice and season it with salt, sesame oil and black sesame seeds.
Take a handful of warm rice and flatten it in your palm. Place 1-2 tablespoons of the chicken inasal mixture in the center. Gently fold the rice over the filling, shaping it into a triangle. Press firmly to hold its shape.
Place a nonstick pan over low heat. Place an onigiri on the pan and toast it on all sides. While the onigiri is toasting light brush it with the leftover marinade. When the onigiri has toasted on all sides remove from heat and let it rest.
Get a seaweed sheet and cut it in half. Its size should be more than double the height of the onigiri. Cut an aluminum foil into a square the same size lengthwise as the seaweed. Fold the aluminum foil over the sides of the seaweed lengthwise.
Flip the seaweed-folded aluminum foil and put long washi tape on the back middle part.
Ingredients
Directions
In a bowl, mix calamansi juice, garlic, ginger, annatto oil, soy sauce, vinegar, brown sugar, salt, and black pepper with the chicken. Mix well. Marinate for at least 30 minutes (or overnight for deeper flavor). When done separate the chicken and set the marinade aside for later use.
Heat a grill pan or frying pan over medium heat. Cook the chicken for about 4-5 minutes per side until golden brown and cooked through. Let it rest for 5 minutes, then using forks separate the meat into smaller pieces.
In another pan reduce the marinade until it has thickened.
Mix the chopped chicken inasal with a few tablespoons of the reduced marinade and Japanese mayonnaise until everything is well combined.
Get your cooked rice and season it with salt, sesame oil and black sesame seeds.
Take a handful of warm rice and flatten it in your palm. Place 1-2 tablespoons of the chicken inasal mixture in the center. Gently fold the rice over the filling, shaping it into a triangle. Press firmly to hold its shape.
Place a nonstick pan over low heat. Place an onigiri on the pan and toast it on all sides. While the onigiri is toasting light brush it with the leftover marinade. When the onigiri has toasted on all sides remove from heat and let it rest.
Get a seaweed sheet and cut it in half. Its size should be more than double the height of the onigiri. Cut an aluminum foil into a square the same size lengthwise as the seaweed. Fold the aluminum foil over the sides of the seaweed lengthwise.
Flip the seaweed-folded aluminum foil and put long washi tape on the back middle part.
Leave a Reply