Sung Si-kyung's Ginger Soy Chicken Rice Bowl

• 300g boneless chicken thigh
• 1 large green onion
• 7 kkwarigochu peppers
• 1/2 tablespoon sliced ginger
• 1 egg
• 2 bowls of rice
• 1.5 tablespoons soy sauce
• 1.5 tablespoons oyster sauce
• 1 tablespoon dark soy sauce (laochou)
• 2 tablespoons Shaoxing wine (or cheongju)
• 1 tablespoon sugar
• a pinch of white pepper
• 1/2 teaspoon potato starch
• 3 tablespoons water
• a drizzle of sesame oil
• cooking oil as needed

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.