March 10, 2026

Chicken Thigh Rice Bowl, Coat Lightly with Starch Before Grilling and the Sauce Sticks Deliciously

Name: Chicken Thigh Rice Bowl, Coat Lightly with Starch Before Grilling and the Sauce Sticks Deliciously
Total time: 40 min
Yield: 2
Cuisine: Korean
Ingredients: 350 g Chicken thigh meat; 100 g Wrinkled peppers (kkwari gochu); 1 stalk Green onion; 2.5 tbsp Dark soy sauce; 6 tbsp Cooking wine (mirin); 2.5 tbsp Oyster sauce; 2.5 tbsp Sugar; 1.5 tbsp Minced garlic; 1.25 tbsp Ginger powder; 120 ml Water; 1.5 tbsp Starch powder (cornstarch); 1 한꼬집 Seasoned salt; 1 a little Black pepper; 2 tbsp Oil

Profile김진순 점심시간Views: 56

Chicken Thigh Rice Bowl

Cook time: 40 min
Difficulty: 2 out of 5 stars
Servings: Serves 2

Ingredients

Tap to check off

Serves 2

We may earn a commission on purchases made through the links above.

Steps

Marinate chicken thigh meat with 4 tablespoons of cooking wine, a pinch of seasoned salt, and black pepper for 20 minutes.
Pat the marinated chicken dry and coat well with 1.5 tablespoons of starch powder.
Heat a pan with 2 tablespoons of oil, cook skin-side down over medium-low heat until golden, flip and cook the other side, then set aside.
In the remaining chicken fat, stir-fry green onion and wrinkled peppers for 3 minutes, then add the chicken back in.
Pour in the sauce (dark soy sauce, cooking wine, oyster sauce, sugar, minced garlic, ginger powder, water), boil for 10 minutes, and flip once in the middle.
When the sauce has bubbled down and reduced, it's done.

Original video