Chicken Teriyaki Rice Bowl Recipe

By Souped Up Recipes · 30 min

Ingredients

Instructions

1. Bone the chicken legs, lay them skin-side down, and cut only the tendons with the tip of the knife without cutting through the skin.
2. Season the chicken with salt, black pepper, five-spice powder, Chinese cooking wine, sliced garlic and ginger, crushed scallions and baking soda. Mix well and marinate at least 30 minutes, longer if possible.
3. Mix the honey, soy sauce and rice wine (or water) in a bowl for the sauce.
4. Preheat a cast-iron skillet for a minute, then set the heat to medium or medium-low and add oil.
5. Remove the aromatics from the chicken. Place the chicken skin-side down in the pan, cover with a lid, and cook about 5-6 minutes until the skin is golden.
6. Flip the chicken and fry the other side for a couple of minutes. Pour in the sauce.
7. Let the chicken simmer in the sauce for 1-2 minutes, then remove and rest for 5 minutes before slicing.
8. Reduce the remaining sauce until syrupy, then pour it into a small bowl.
9. Slice the chicken over white rice, drizzle with the sauce, and garnish with sesame seeds and scallions. Serve with blanched vegetables on the side.

Summarized from Souped Up Recipes's video. Watch it for the details.

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