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Spicy Chicken Rice Bowl

Easy, Chicken, Dinner.

This is an another quick recipe that you can cook in about 15 mins.

And you can pre-make the sauce, and keep in your fridge or freezer.

That way, it's gonna be even easier!!

So make your life easier and better!!!

[Serving] 1

[Prep time] 5-10 mins

[Cook time] 5-10 mins

[Storage] Sauce= 10 days in a fridge. Few month in a freezer

[Difficulty] D *(A=Hard E=Easy)


[Ingredients] (GRAM)

-Chicken thigh 250g

-Sake | Ryorishu 1/2tbsp (7.5ml)

-Salt 1/2tsp (2.5g)

-Green onion 100g

-Egg yolk 1 *(Optional. or poached egg)

(Spicy sauce)

-Water 1tbsp (15ml)

-Mirin 6tbsp (90ml)

-Soy sauce 4tbsp (60ml)

-Garlic 1tsp (7g)

-Ginger 1/2tsp (4g)

-Apple 50g

-Honey 1tsp (7g)

-Gochujang 1/2tbsp (10g)


[Ingredients] (OUNCE)

-Chicken thigh 0.55lb (8.82oz)

-Sake | Ryorishu 1/2tbsp (0.26oz)

-Salt 1/2tsp (0.09oz)

-Green onion 3.53oz

-Egg yolk 1 *(Optional. or poached egg)

(Spicy sauce)

-Water 1tbsp (0.53oz)

-Mirin 6tbsp (3.17oz)

-Soy sauce 4tbsp (2.12oz)

-Garlic 1tsp (0.25oz)

-Ginger 1/2tsp (0.14oz)

-Apple 1.76oz

-Honey 1tsp (0.25oz)

-Gochujang 1/2tbsp (0.35oz)


0:00 Prepare Ingredients

0:49 Spicy sauce

2:00 Break time

2:03 Cooking part



[Chapter 1 : prepare Ingredients]

  1. Cut Green onion and chicken into bite size

  2. Massage the chicken with salt and Sake (Ryorishu)

[Chapter 2 : Spicy Sauce]

  1. Mix everything in a pot. Heat on medium heat.

  2. Boil 30 sec to burn off the alcohol of Mirin

  3. Chill until needed

*(You can store in a fridge for about 10 days. Or keep in a freezer for few months)

[Chapter 3 : Cooking part]

  1. Heat a small pan on medium heat. Apply some cooking oil

  2. Cook green onion. Add a pinch of salt

  3. Remove the green part once it's charred.

  4. Keep cooking the thick part until slightly soft.

  5. Set it aside

  6. Heat the same pan on medium high heat. Some Cooking oil again.

  7. Cook the chicken as skin side down. Put some black pepper

  8. Flip it once the skin become brown

  9. Turn down to low heat. Place a lid on. Cook 2.5 mins

  10. Remove the lid, pour 1/2 of the sauce

  11. Warm it through. Seerve on rice

  12. Pour the sauce left on the pan. Add egg yolk or poached egg

  13. Serve

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