Sung Si-kyung's Ginger Soy Chicken Rice Bowl
A luxurious Chinese-style one-bowl dish featuring crispy-on-the-outside, juicy-on-the-inside chicken thigh, fragrant ginger soy sauce, and crunchy kkwarigochu peppers.
Ingredients needed 2 servings
Recipe
Cooking tips
- For an exotic Chinese-restaurant flavor, use Shaoxing wine instead of cheongju, and a small amount of dark soy sauce (laochou) is essential for a deep, rich color.
- The chicken thigh must release enough of its own fat to fry the skin crispy; this ensures the contrast between the tender meat and crunchy exterior when eaten as a rice bowl.
- If all the kkwarigochu is simmered in the sauce from the start, it will turn brown and mushy. Reserve half to add at the end for a crisp texture and vibrant color.
Recommended for
- Those who want to go beyond ordinary soy sauce chicken and enjoy a one-bowl rice dish with authentic Asian flavors infused with ginger.
- Those who want to prepare a professional-level chicken dish that is crispy outside and juicy inside by cooking each ingredient in stages.
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