Chicken Thigh Rice Bowl - Coated in Cornstarch and Pan-Fried So the Sauce Sticks Perfectly

Steps

1. 1

   Marinate the chicken thigh meat with 4 tbsp rice wine, a pinch of seasoned salt, and ground pepper for 20 minutes.

2. 2

   Pat the marinated chicken dry and coat evenly with 1.5 tbsp cornstarch.

3. 3

   Heat oil in a pan and cook skin-side down over medium-low heat until golden. Once cooked through, set aside briefly.

4. 4

   Using the remaining chicken fat in the pan, stir-fry the green onion and shishito peppers for 3 minutes.

5. 5

   Return the chicken to the pan, pour in all the sauce, and cook for 10 minutes.

6. 6

   Flip once in the middle and cook until the sauce reduces and bubbles vigorously. Done.