Chicken Rice Bowl with Crispy Chicken Thigh

• 1 large Chicken thigh
• 1 Salt and pepper
• 1 Katakuriko
• 3 tbsp Soy sauce
• 2 tbsp Mirin
• 3 tbsp Sugar
• 4 tbsp Sake
• 1 White sesame seeds
• 1 use as much (to taste) Hot cooked white rice

1. Make small cuts on the surface of the chicken with a knife.
2. Season with salt and pepper, and coat with a generous amount of katakuriko.
3. Add all the sauce ingredients into a frying pan, and bring to a boil, then simmer.
4. When it's simmered down to approximately half its original amount and thickens up, transfer into a bowl.
5. Clean the pan, lightly grease with oil, and start frying the skin side of the chicken first.
6. Occasionally press down with a spatula, and fry until it becomes golden brown.
7. Flip, and wipe off the excess oil from the meat with a paper towel.
8. Cover with aluminium foil, and steam-fry for about 3 minutes.
9. Remove the foil, and fry the other side of the chicken until golden brown.
10. Cut into easy-to-eat pieces.
11. Put it on freshly cooked rice, pour the Step 2 sauce on top, sprinkle with sesame seeds, and you're done.

chicken thigh, salt, katakuriko, soy sauce, mirin, sugar, sake, white sesame seeds, much

Taken from cookpad.com/us/recipes/151011-chicken-rice-bowl-with-crispy-chicken-thigh (may not work)