Teriyaki Chicken Thigh Rice Bowl

Cooking StepsHow to cook Teriyaki Chicken Thigh Rice Bowl step by step

Cooking Process

1. Step 1

   Prepare 2 chicken thighs (the ones pictured are over 300g each).

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2. Step 2

   After cleaning, debone the thighs. First cut open with a knife, then use scissors to remove the bone.

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3. Step 3

   Deboned cleanly!

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4. Step 4

   Lightly pound the meat with the back of a knife to tenderize.

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5. Step 5

   Add ginger strips, black pepper, and cooking wine. Marinate for 20 minutes.

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6. Step 6

   Important step — make the teriyaki sauce. Store-bought teriyaki sauce is expensive, but homemade is just as good. Mix 3 tbsp light soy sauce, 0.5 tbsp dark soy sauce, 0.5 tbsp oyster sauce, 1 tbsp honey, and a large bowl of water. Stir until combined.

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7. Step 7

   Add a little oil to the pan. Pan-fry the marinated chicken thighs until both sides are lightly golden.

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8. Step 8

   Pour in the prepared sauce. Bring to a boil over high heat, then reduce to medium-low and simmer for about 10-15 minutes.

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9. Step 9

   Cook until the sauce thickens and reduces like this.

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10. Step 10

    Remove and slice the chicken.

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11. Step 11

    Place the sliced chicken over steamed rice.

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12. Step 12

    Drizzle the remaining sauce from the pan over the top. Done!

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13. Step 13

    The ingredient list is for 2 chicken thighs. If using only 1, halve the seasonings. Use low-sodium light soy sauce for just the right saltiness.

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