Pan-seared chicken glazed with black vinegar and a savory-sweet sauce, served over steamed rice. The tangy, salty-sweet sauce complements tender chicken perfectly and makes an ideal bento box dish.
white riceas needed, water-to-rice ratio 1:1.1~2 cupsest.
olive oilto taste~1½ tbspest.
scallionstalks, white and green parts separated
2-3
red chili pepperor to taste, seeds may be removed1
Worcestershire sauceor balsamic or regular vinegar as substitute~2 tbspest.
black pepperfreshly ground coarse pepper~½ tspest.
butter~2 tbspest.
cornstarch slurryto thicken as needed~1½ tbspest.
white sesame seedsfor garnish~2 tbspest.
lettuceas needed~1.5-2 cupsest.
Steps
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1
Arrange boneless chicken thighs skin-side up and cut into bite-sized pieces, being careful not to cut them too large.
2
Add minced garlic (2–3 cloves), a pinch of salt, 1 teaspoon sugar, and 1 tablespoon sake or rice wine to the chicken. Massage thoroughly until the liquid is fully absorbed and there is no pooling at the bottom of the bowl.
3
Drizzle with white sesame oil, cover, and let rest. Allow 30 minutes if not using a vacuum sealer, or about 15 minutes if using one.
4
Slice scallions on the bias, keeping the white and green parts separate. Prepare about 1 red chili pepper, removing seeds if you prefer less heat.
5
Place washed and drained rice into a pressure cooker and drizzle with olive oil. Use a water-to-rice ratio of 1:1.1 and bring to a boil over medium heat.
6
Once the pressure valve noticeably shakes, set a timer for 2 minutes. When time is up, turn off heat and allow pressure to release naturally.
7
Prepare the sauce: use Worcestershire sauce, balsamic vinegar, or regular vinegar as the base, then add freshly ground coarse black pepper. Stir thoroughly or shake in a bottle to combine well.
8
Heat a pan over medium heat. When warm, add butter and a bit more olive oil to prevent burning. Once the butter foams, add the marinated chicken.
9
Pan-fry the chicken skin-side down without moving it to develop a golden crust on that side. Once nicely browned, turn and toss gently; avoid overcooking or the meat will dry out.
10
Add the chili and white parts of the scallion, stir-frying until fragrant.
11
Create a space on the pan bottom and pour the sauce into it, letting it sizzle briefly to release its aroma. Maintain the heat for 2–3 minutes, stirring occasionally for even flavor.
12
Reduce heat to low and simmer for 6–7 minutes until the flavor is absorbed. When the sauce reduces, add cornstarch slurry to thicken it slightly for a silkier texture.
13
When the sauce thickens, turn off heat. Add the green parts of the scallion and toss thoroughly to combine.
14
Spread lettuce over hot rice, arrange the black vinegar chicken on top, and garnish with white sesame seeds.
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