- Score the chicken thigh to ensure even cooking. Season both sides with salt and black pepper.
- Heat vegetable oil in a pan over medium heat. Place the chicken skin-side down and pan-fry until both sides are golden brown and the chicken is fully cooked through.
- Remove the chicken from the pan and set aside. In the same pan, sauté the chopped scallion until fragrant.
- Add the sake and unagi sauce to the pan. Let it simmer until slightly reduced and well combined.
- Slice the cooked chicken and place it over a bowl of warm rice. Drizzle with the sauce from the pan, and finish with a sprinkle of chopped green onion.
Unagi-glazed Chicken over Rice
Yield
2
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
kikkoman products used:
ingredients
- 2 boneless, skin-on chicken thigh
- 1 cup cooked Japanese short-grain rice
- 1 scallion, chopped
- 1 green onion, chopped
- 1 tbsp vegetable oil
- 1 tbsp unagi sauce
- ⅓ cup sake
- ½ tsp salt
- ½ tsp black pepper
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
