Chicken Thigh Rice Bowl, Mimicking Jikoba Sauce and It Tastes Just Like It

Steps

1. 1

   Marinate the chicken thigh meat with 2.5 tbsp cooking wine, a pinch of seasoned salt, and a few dashes of pepper for 20 minutes.

2. 2

   Mix sauce ingredients (dark soy sauce, corn syrup, minced garlic, sugar, ketchup, red pepper powder, hot red pepper powder, cooking wine, oyster sauce, pepper) and set aside.

3. 3

   Heat half a cup of cooking oil in a pan and cook skin-side down first until golden brown.

4. 4

   When golden, add thinly sliced green onion and stir-fry for 2 more minutes, then add the sauce and 1/4 cup water and braise for 5 minutes.

5. 5

   Add cheongyang chili peppers to taste and mix once.

6. 6

   Place thinly sliced onion on rice, top with the chicken, and finish with an egg.