Green Onion Chicken Rice Bowl

Steps

1. 1
   Cut the boneless skin-on chicken thighs into bite-sized pieces.
2. 2
   Make a marinade by mixing soy sauce, oyster sauce, mirin, garlic powder, olive oil, black pepper, and cornstarch. Add the chicken and massage well to coat.
3. 3
   Gently flatten the white parts of the green onions using the back of your knife.
4. 4
   Prepare the sauce by mixing soy sauce, sugar, vinegar, mirin, water, toasted sesame oil, hondashi powder, and sliced green onion tops in a small container.
5. 5
   Heat oil in a large pan over high heat. Add the green onion whites and cook for about 2 minutes until they get a nice char, then remove and set aside.
6. 6
   Add another tablespoon of oil to the pan and heat over high heat. Place the marinated chicken in a single layer and sear for about 2 minutes until the bottom is golden brown.
7. 7
   Flip the chicken and cook for another 3 to 4 minutes until cooked through.
8. 8
   Return the charred green onions to the pan and stir-fry for about 1 minute to infuse the smoky aroma into the chicken.
9. 9
   Turn off the heat, add black pepper, and give everything a final toss.
10. 10
    Place cooked rice in a bowl, drizzle with 1 to 2 tablespoons of the sauce, and top with the chicken and green onions.
11. 11
    Optionally garnish with lemon wedges and pickled ginger if desired.