Unagi-glazed Chicken over Rice
Serves
2
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
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
- 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.
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