Soy Sauce Chicken Thigh Rice Bowl

Steps

1. 1

   Marinate the chicken thigh meat with 3 tablespoons of cooking wine, a pinch of flower salt, and a little black pepper for 20 minutes

2. 2

   Meanwhile, mix dark soy sauce, cooking wine, oyster sauce, and sugar (2 tablespoons each) with minced garlic, ginger powder, and 2/3 cup of water to make the sauce

3. 3

   After 20 minutes, drain the chicken in a strainer and coat with 1 tablespoon of starch powder

4. 4

   Add oil generously to the pan and cook on medium heat with the skin side facing down

5. 5

   When golden, flip and cook the other side until golden, then remove excess oil with paper towels

6. 6

   Add the sauce and wrinkled peppers to taste, bring to a boil on high heat, then reduce to medium when it starts to bubble

7. 7

   Simmer for a total of 5 minutes, flipping once after 3 minutes, then simmer for 2 more minutes

8. 8

   Place thinly sliced onion on white rice, drizzle with a ladle of sauce, and top with sliced chicken thigh meat