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Chicken Rice Bowl with Crispy Chicken Thigh
Introduce
Chef :
cookpad.japanChicken Rice Bowl with Crispy Chicken Thigh
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!
Ingredient
Food ration :
2 servings
1 large
Chicken thigh
3 tbsp
Soy sauce
2 tbsp
Mirin
3 tbsp
Sugar
4 tbsp
Sake
Cooking instructions
* Step 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.
* Step 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.
* Step 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.
* Step 4
Flip, and wipe off the excess oil from the meat with a paper towel.
* Step 5
Cover with aluminium foil, and steam-fry for about 3 minutes.
* Step 6
Remove the foil, and fry the other side of the chicken until golden brown. Cut into easy-to-eat pieces.
* Step 7
Put it on freshly cooked rice, pour the Step 2 sauce on top, sprinkle with sesame seeds, and you're done.
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