Crispy, spicy, and totally addictive, these Chipotle Chicken Crispy Rice Squares are the ultimate bite-sized flavour bombs! Golden, pan-fried sushi rice forms the perfect crunchy base for a smoky chipotle chicken topping mixed with lime, coriander, and creamy Kewpie mayo.
Add a dollop of smashed avocado and a drizzle of chipotle mayo, and you’ve got a seriously crave-worthy combo that’s great for parties, entertaining, or just levelling up your lunch. They’re crunchy, creamy, and loaded with bold, zesty flavours—basically everything you want in one perfect bite!
Ingredients needed
These Chipotle Chicken Crispy Rice Squares are spicy, crispy, and downright addictive. Think golden fried sushi rice topped with smoky chicken, creamy chipotle mayo, and smashed avo—it’s like bite-sized flavour bombs with a satisfying crunch.
- Sushi rice – This short-grain rice is sticky and soft, perfect for holding its shape once chilled and sliced. It fries up golden and crisp on the outside while staying tender inside.
- Rice wine vinegar, sugar & salt – A classic sushi rice seasoning blend that gives the rice subtle tang and balance—it’s not just plain rice!
- Chicken breast – Lean and quick to cook, it soaks up all that chipotle flavour and holds its shape when chopped into cubes.
- Chipotle seasoning – Smoky, spicy, and bold—this is the heart of the dish. It brings instant flavour without needing a long marinade.
- Kewpie mayo – Creamy and rich, this Japanese mayo blends beautifully with spice and adds that velvety finish to every bite.
- Coriander & lime – These two lift the chicken mix with zesty freshness and cut through the richness of the mayo and crispy rice.
Recipe tips & notes
Want that crispy-on-the-outside, tender-on-the-inside texture? These tips will help you get it just right:
- Press the rice firmly into the tray – You want it compact and even so it holds its shape when slicing. Use the back of a spoon or a spatula to press it down firmly—don’t be shy here.
- Chill the rice for at least 2 hours – This step is key. Cold rice fries best and won’t fall apart in the oil. If you’re prepping ahead, chilling overnight is even better.
- Use just enough oil for shallow frying – A thin layer of oil (about ½ cm) is perfect for crisping both sides without deep frying. Let it fully heat before adding the rice so it crisps, not soaks.
- Avoid overcrowding the pan – Fry the rice in batches if needed. Giving each square space helps it crisp evenly and makes flipping easier.
- Let the rice drain properly – After frying, place the squares on a wire rack or paper towel to keep them crispy and stop any oil from making them soggy.
Substitutions & additions
Want to mix things up or make use of what you’ve got? Here are some easy variations:
- Chicken – Swap with shredded rotisserie chicken, grilled prawns, or tofu. You can even use canned tuna or salmon in a pinch.
- Chipotle seasoning – Any Mexican or smoky spice blend works well here. You can also mix together smoked paprika, cumin, garlic powder and chilli flakes if you’re out.
- Coriander – If it’s not your thing, chives, spring onion, or parsley will still give you that fresh herb lift.
- Avocado – No avo? Use sour cream, guacamole, or even a thin slice of fresh cucumber for crunch.
- Add crunch – Top with crushed tortilla chips or crispy shallots for an extra layer of texture.
How to make this recipe
This recipe has three main steps: prep the rice, make the chicken topping, and bring it all together with some crisping and assembling. Here’s the full rundown:
Step 1
Cook sushi rice according to the package. Once done, mix in the rice wine vinegar, sugar, and salt. Scoop the rice into a lined baking dish and press down firmly. Refrigerate for at least 2 hours.
Step 2
While the rice chills, cook the chicken breast, then dice into small cubes. In a bowl, combine with chipotle seasoning, lime zest and juice, coriander, and Kewpie mayo. Stir until well coated and set aside.
Step 3
Once chilled, turn the rice slab out and slice into small rectangles (around 2cm x 3cm). Heat a shallow layer of vegetable oil in a frying pan. Fry rice squares for 4–5 minutes each side or until golden and crisp. Drain on paper towel.
Step 4
In a small bowl, mix Kewpie mayo and chipotle seasoning until smooth. Top each rice square with a swipe of chipotle mayo, a spoonful of smashed avocado, the chipotle chicken, and extra coriander. Serve fresh and enjoy!
Chipotle Chicken Crispy Rice Squares
Ingredients
Crispy Rice
- 1 cup Sushi rice
- 3 Tbsp Rice wine vinegar
- 1 tsp Sugar
- 1 tsp Salt
- Vegetable oil for frying
Chipotle Chicken
- 1/2 Chicken breast cooked and sliced into cubes
- 4 Tbsp Chipotle seasoning
- 1 Tbsp Coriander finely chopped
- 1 Tbsp Kewpie mayo
- Zest and juice of half a lime
Chipotle Mayo
- 1/4 cup Kewpie mayo
- 1 1/2 Tbsp Chipotle seasoning
Extra Toppings
- Smashed avocado
- Coriander
Instructions
- Cook 1 cup of sushi rice as per packet instructions. While still warm, mix in 3 tbsp rice wine vinegar, 1 tsp sugar, and 1 tsp salt. Press the rice into a lined baking dish, pressing firmly into an even layer. Cover and chill in the fridge for at least 2 hours or overnight.
- Cook the chicken breast, then dice into small cubes. In a bowl, mix with 4 tbsp chipotle seasoning, lime zest and juice, 1 tbsp coriander, and 1 tbsp Kewpie mayo. Stir to coat and set aside.
- Once chilled, turn the rice out onto a board and slice into rectangles (about 2cm x 3cm). Heat a thin layer of vegetable oil in a pan and shallow fry the rice pieces for 4–5 minutes per side, until golden and crisp. Drain on paper towel.
- Mix ¼ cup Kewpie mayo with 1½ tbsp chipotle seasoning. Top each rice square with chipotle mayo, smashed avocado, chipotle chicken, and a sprinkle of fresh coriander. Serve warm and enjoy!
Nutrition
Storage & reheating
These bites are best fresh, but you can prep ahead and crisp them up just before serving!
Fridge
- Store leftover crispy rice (unassembled) in an airtight container for up to 2 days.
- Keep the toppings separately in the fridge.
Reheating
- Reheat chicken in the microwave in 30-second bursts, then assemble as usual.
- Re-crisp rice in a hot pan with a splash of oil for 2–3 minutes per side.
Recipe FAQs
Can I bake the rice instead of frying it?
Yes—brush the rice squares with oil and bake at 200°C for 25–30 minutes, flipping halfway through. They won’t be as crispy as fried, but they’ll still be golden and tasty.
My rice keeps falling apart—what am I doing wrong?
Make sure it’s fully chilled and firmly packed into the tray before slicing. Also, fry over medium-high heat so it crisps quickly without absorbing too much oil.
Can I make the rice slab the night before?
Absolutely—overnight chilling works best if you’re planning ahead. Just cover tightly in the fridge, then slice and fry when ready to serve.
Can I use regular rice instead of sushi rice?
Sushi rice is ideal because of its stickiness, but short-grain or medium-grain rice can work in a pinch—avoid long-grain or basmati, which will fall apart.
Is chipotle seasoning really spicy?
It’s moderately spicy, with more smokiness than heat. If you’re sensitive to spice, start with less and add more to taste—or mix with a little extra mayo to mellow it out.