Chicken Rice Bowl with Crispy Chicken Thigh

Name: Chicken Rice Bowl with Crispy Chicken Thigh
Yield: 2 servings
Cuisine: American
Ingredients: 1 large Chicken thigh; 1 Salt and pepper; 1 Katakuriko; 3 tbsp Soy sauce; 2 tbsp Mirin; 3 tbsp Sugar; 4 tbsp Sake; 1 White sesame seeds; 1 use as much (to taste) Hot cooked white rice

cookpad.japan @cookpad_jp

If I'm cooking the chicken, I want to make it crispy!
I also wanted to flavour it with the sauce which is easy to eat, so I poured on sweet and salty sauce at the end.
The sweet and salty sauce goes well with rice, and tastes amazing!

It's basically the same as teriyaki chicken, but I poured on the sauce at the end to keep the crispiness of the skin. That's the key.
When the sauce is done, it's not that thick yet, but by the time you'll be serving the chicken, it'll thicken up deliciously. Recipe by Yusase mama

cookpad.japan @cookpad_jp

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Ingredients

2 servings

1 largeChicken thigh
1Salt and pepper
1Katakuriko
Sweet and salty sauce
3 tbspSoy sauce
2 tbspMirin
3 tbspSugar
4 tbspSake
1White sesame seeds
1use as much (to taste) Hot cooked white rice

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Steps

1

Make small cuts on the surface of the chicken with a knife. Season with salt and pepper, and coat with a generous amount of katakuriko.
2

Add all the sauce ingredients into a frying pan, and bring to a boil, then simmer. When it's simmered down to approximately half its original amount and thickens up, transfer into a bowl.
3

Clean the pan, lightly grease with oil, and start frying the skin side of the chicken first. Occasionally press down with a spatula, and fry until it becomes golden brown.
4

Flip, and wipe off the excess oil from the meat with a paper towel.
5

Cover with aluminium foil, and steam-fry for about 3 minutes.
6

Remove the foil, and fry the other side of the chicken until golden brown. Cut into easy-to-eat pieces.
7

Put it on freshly cooked rice, pour the Step 2 sauce on top, sprinkle with sesame seeds, and you're done.