Easy Japanese "Fried" Chicken Rice Bowl
All the flavours of Japanese fried chicken, but without all the deep frying!
Equipment
- 1 Medium Sized Container (marinading)
- 1 Medium Sized Frying Pan
- 1 Vegetable Peeler
Ingredients
Ingredients
- 2 chicken thighs (medium sized)
- 1 cup cooked Japanese rice (220 grams of uncooked rice)
Marinade
- 1/2 clove garlic (minced)
- 5 g ginger (grated)
- 1/2 tbsp soy sauce
- 1/2 tbsp cooking sake
- 1/2 tsp white sugar
- 1/2 tsp lemon juice
Side Veg and Garnish
- 1 eighth white cabbage (shredded)
- 1 spring onion (thinly sliced)
- 1 pinch black sesame seeds (optional garnish)
- 1 wedge lemon (optional garnish)
Instructions
- Prepare your rice. See notes on how to cook Japanese rice.
- Combine all the ingredients for the marinade and pour over the chicken thighs. Marinate for at least 30 minutes.
- For the cabbage, take a vegetable peeler and peel vertically to get long thin strips.
- Get the pan nice and hot then add a glug of neutral oil, sunflower or vegetable oil will work. Add in your chicken thighs and any sauce left in the container. It should sizzle as soon as you add in the chicken.
- Cook the thighs for about 3-4 mins on each side or until the sauce has thickened and the thighs are a golden brown colour. Let the chicken rest for 5 minutes before you start cutting into it.
- Slice the chicken into evenly sized strips.
- Assemble everything into a bowl, serve and enjoy!
Video
Notes
Optional Brine Instructions
Ingredients: 1 cup water (approx 240 millilitres), 1.5 tablespoons of salt and 1.5 tablespoons of sugar.
Method: To brine the chicken combine above ingredients in a jug and pour over the chicken thighs. Leave for 1 hour and pat the chicken thighs dry with kitchen paper in preparation for marinating.
Read this blog post on how to cook Japanese rice on a stovetop.