Cut 1 lb of boneless skin-on chicken thighs into bite-sized pieces.
2
In a bowl, combine the chicken pieces with soy sauce, oyster sauce, mirin, garlic powder, olive oil, black pepper, and cornstarch. Massage the marinade into the chicken until well coated.
3
Prepare the sauce: In a small container, combine soy sauce, sugar, vinegar, mirin, water, toasted sesame oil, hondashi, and sliced green onions. Mix well and set aside.
4
Heat a large pan over high heat with 1 tbsp of oil. Once hot, add the white parts of the green onions and cook for about 2 minutes until charred on the outside. Remove the green onions and set aside.
5
Add another 1 tbsp of oil to the same pan and heat over high heat. Once hot, add the marinated chicken in a single layer and sear for about 2 minutes until the bottom is golden brown.
6
Flip the chicken and continue cooking for 3 to 4 minutes until fully cooked through.
7
Return the charred green onions to the pan and stir-fry for about 1 minute. Season with black pepper and mix well.
8
Place 1 cup of cooked rice in a bowl and drizzle with 1 to 2 tbsp of the sauce. Gently place the chicken and green onions on top of the rice.
9
If desired, top with pickled ginger and lemon wedges for extra flavor and garnish.
PrimedTableBETA
