Crispy Skin Chicken Teriyaki Rice Bowls

Name: Crispy Skin Chicken Teriyaki Rice Bowls
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Ingredients: 2.25 lb boneless skin-on chicken thighs; 4 cups cooked sushi rice; 2 heads baby bok choy; 1 garlic clove, smashed; 1 piece fresh ginger, peeled; 4 tbsp sake; 6 tbsp low-sodium soy sauce; 4 tbsp mirin; 2 tbsp brown sugar; 1 tbsp honey; 1 tsp fresh orange juice; 1 tbsp cornstarch; 4 tbsp water; 1 tsp kosher salt; 1 tbsp avocado oil; 1 tbsp toasted sesame seeds

Servings---

Prep Time20 Mins

Cook Time75 Mins

Difficulty

Intermediate

Ingredients

boneless skin-on chicken thighs
2.3 lb
cooked sushi rice
4 cups
baby bok choy
2 heads
garlic clove, smashed
1
fresh ginger, peeled
1 piece
sake
4 tbsp
low-sodium soy sauce
6 tbsp
mirin
4 tbsp
brown sugar
2 tbsp
honey
1 tbsp
fresh orange juice
1 tsp
cornstarch
1 tbsp
water
4 tbsp
kosher salt
1 tsp
avocado oil
1 tbsp
toasted sesame seeds
1 tbsp

Step-by-Step Instructions

Pat the chicken thighs very dry. Lightly score any thick or uneven areas so they cook evenly, then season with kosher salt. Place the chicken skin-side up on a plate or rack and refrigerate uncovered for at least 45 minutes, or up to overnight, to help the skin dry and crisp.

Make the teriyaki sauce by combining the sake, soy sauce, mirin, brown sugar, honey, smashed garlic, ginger, and orange juice in a small saucepan. Simmer for 5 minutes, then whisk the cornstarch with water and stir it into the sauce. Cook until lightly thickened, strain out the aromatics, and set aside.