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American-Japanese Fusion·Main Course

Buffalo Chicken Dynamite Rice

A spicy, buttery, wing-inspired twist on the Japanese-style dynamite rice, featuring tender chicken thighs, a zesty spicy mayo sauce, and the classic buffalo accompaniments of celery and blue cheese.

Prep

15m

Cook

55m

Total

70m

Serves

4

Method

  1. 01

    Place chicken thighs in a baking dish, drizzle with melted butter, and toss to coat. Season with salt and bake at 400°F (200°C) for about 20 minutes until just barely cooked through.

    Step 1
    Watch · 0:39
  2. 02

    While the chicken roasts, prepare the dynamite sauce by whisking together mayonnaise, hot sauce, cayenne, paprika, garlic powder, black pepper, and white vinegar in a bowl. Refrigerate until needed.

    Step 2
    Watch · 1:25
  3. 03

    Remove chicken from the oven and transfer to a plate. Carefully pour the accumulated pan juices into a measuring cup and add enough water to reach approximately 1 2/3 to 1 3/4 cups total liquid. Combine with the rice in a saucepan, bring to a boil, then cover and simmer on low for 15 minutes. Let sit covered for 10 minutes off the heat before fluffing.

    Step 3
    Watch · 2:40
  4. 04

    Spread the cooked rice into the bottom of the baking dish in an even, light layer. Dice the cooled chicken into 1/2-inch pieces and fold them into the spicy mayonnaise sauce. Top the rice with a layer of diced celery, then spread the chicken and sauce mixture evenly over the top.

    Step 4
    Watch · 4:11
  5. 05

    Garnish with crumbled blue cheese and a dusting of cayenne. Bake at 450°F (230°C) for 15-20 minutes until heated through and lightly browned on top. For extra color, finish under the broiler for 1 minute. Garnish with more celery and hot sauce before serving.

    Step 5
    Watch · 7:11

From Chef John

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