Crispy Chicken Steak Rice Bowl
Crispy Chicken Steak Rice Bowl with an Irresistible Homemade Sauce
Experience the delightful contrast of textures with this Crispy Chicken Steak Rice Bowl! We pan-sear tender chicken thigh fillets until the skin is wonderfully crisp and the meat remains juicy. Served atop freshly steamed rice and drizzled with a rich, savory sauce, this dish is a guaranteed crowd-pleaser. Perfect for a satisfying meal any time!
Main Ingredients- 2 Chicken Thigh Fillets (boneless, skin-on)
- Salt, to taste
- Black Pepper, to taste
Flavorful Homemade Sauce- 1/2 Onion, finely minced
- 1/4 cup Mirin (or cooking sake)
- Black Pepper, to taste
- 1/4 cup A1 Steak Sauce
- 1/4 cup Soy Sauce
- 1/2 Onion, finely minced
- 1/4 cup Mirin (or cooking sake)
- Black Pepper, to taste
- 1/4 cup A1 Steak Sauce
- 1/4 cup Soy Sauce
Cooking Instructions
Step 1
Rinse the chicken thigh fillets under cold water and pat them completely dry with paper towels. If the thickest part of the meat is very dense, make a few shallow cuts with a knife. This helps the chicken cook more evenly and absorb flavors better.
Step 2
Season the skin side of the chicken thighs generously with salt and black pepper. Seasoning the skin directly will make it deliciously savory and crispy when cooked.
Step 3
Finely mince the half onion for the sauce. Aim for a very fine dice, as larger pieces can affect the sauce’s texture.
Step 4
In a medium bowl, combine the minced onion, A1 Steak Sauce, mirin, soy sauce, and black pepper. Whisk everything together until well combined to create your special homemade sauce.
Step 5
Heat a frying pan over medium heat and add enough cooking oil to coat the bottom. Carefully place the chicken thighs skin-side down in the hot pan. Press down gently with a spatula to ensure the skin lies flat, which is key for achieving maximum crispiness.
Step 6
Once the chicken is in the pan, begin heating over medium heat. Avoid starting with very high heat, as it can burn the skin before the meat is cooked.
Step 7
As soon as you hear a steady sizzle, reduce the heat to low. Let the chicken cook slowly and gently for about 10-15 minutes, allowing the skin to become golden brown and crispy. Keep an eye on the skin’s color and adjust the heat as needed.
Step 8
When the skin is beautifully golden and crispy, carefully flip the chicken over to cook the meat side. Cook the meat side until it’s also lightly browned and cooked through. Be careful not to overcook the meat, as it can become dry.
Step 9
Once both sides are cooked, flip the chicken back so the crispy skin side is facing down again. Sear for another 1-2 minutes to ensure maximum crispiness. Remove the cooked chicken from the pan and set aside to rest for a moment.
Step 10
During the cooking process, excess chicken fat may render into the pan. Periodically use paper towels to carefully blot away some of the excess fat. This helps achieve a crispier skin and prevents the sauce from burning later.
Step 11
Without washing the pan, pour the prepared homemade sauce into the same pan where the chicken was cooked. Simmer over medium-low heat, stirring occasionally, until the sauce slightly thickens. It’s best to do this in the pan with a little residual chicken fat, but if there’s too much, you can carefully pour some off before adding the sauce.
Step 12
Slice the rested chicken steak into desired portions. Arrange it generously over a bowl of freshly steamed rice. Drizzle the warm, thickened sauce over the chicken and rice. Enjoy your delicious Crispy Chicken Steak Rice Bowl! You can also add a side of salad or fresh vegetables for a complete meal.
