Chicken Rice Bowl with Crispy Chicken Thigh

1. 1

   Make small cuts on the surface of the chicken with a knife.

2. 2

   Season with salt and pepper, and coat with a generous amount of katakuriko.

3. 3

   Add all the sauce ingredients into a frying pan, and bring to a boil, then simmer.

4. 4

   When it's simmered down to approximately half its original amount and thickens up, transfer into a bowl.

5. 5

   Clean the pan, lightly grease with oil, and start frying the skin side of the chicken first.

6. 6

   Occasionally press down with a spatula, and fry until it becomes golden brown.

7. 7

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

8. 8

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

9. 9

   Remove the foil, and fry the other side of the chicken until golden brown.

10. 10

    Cut into easy-to-eat pieces.

11. 11

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

* Per serving · 4 servings · Values may vary.

No additional tips available.