[Crispy & Delicious!] Teriyaki Chicken Rice Bowl

Name: [Crispy & Delicious!] Teriyaki Chicken Rice Bowl
Yield: Serves 2 servings
Ingredients: 1 piece boneless chicken thigh; Potato starch (as needed); Salt (as needed); 5 tablespoons soy sauce (about 75 ml); 5 tablespoons sake (about 75 ml); 5 tablespoons mirin (about 75 ml); 3 tablespoons sugar (about 40 grams); Potato starch slurry (as needed); Mayonnaise (as needed); Shredded nori (as needed)

ミカシン☆ @cook_40428433

This teriyaki chicken rice bowl is so tasty, you'll want to keep eating more! It's a family favorite at our house.
Recipe background: I wanted to be able to make it myself, so I kept improving it until I got it just right.

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Ingredients

Serves 2 servings

1 pieceboneless chicken thigh
Potato starch (as needed)
Salt (as needed)
[Teriyaki Sauce]
5 tablespoonssoy sauce (about 75 ml)
5 tablespoonssake (about 75 ml)
5 tablespoonsmirin (about 75 ml)
3 tablespoonssugar (about 40 grams)
Potato starch slurry (as needed)
Mayonnaise (as needed)
Shredded nori (as needed)

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Steps

1

Butterfly the chicken thigh and remove any tendons. Sprinkle lightly with salt to remove any odor. If you don't like chicken skin, remove it.
2

Coat the chicken evenly with potato starch. Shake off any excess so the texture doesn't get gummy.
3

Heat about 1/2 to 3/4 inch (1–2 cm) of oil in a pan. Place the chicken skin-side down and pan-fry for 4 minutes, then flip and cook for another 3 minutes.
4

Remove the chicken from the pan and blot off excess oil with a paper towel. Cut into bite-sized pieces.
5

In the pan, combine all the sauce ingredients marked with ★ and heat. Add the potato starch slurry to thicken slightly.
6

Coat the chicken pieces in the sauce. Serve over bowls of rice, then top with mayonnaise and shredded nori. Enjoy!