Korean Soy Sauce Chicken with Rice

Steps

1. Rinse the chicken thigh meat in cold water.
2. Blot dry the chicken using a paper towel.
3. Lightly season the chicken with salt, garlic powder, and black pepper on both sides.
4. Let the seasoned chicken hang out for 10 minutes to bring it to room temperature.
5. Set your heat to high and preheat a non-stick frying pan for 1 to 2 minutes.
6. Add about 2 tbsp of oil to the preheated frying pan.
7. Place the chicken in the frying pan with the skin side facing down.
8. Cover the pan with aluminum foil.
9. Cook on high heat until the chicken skin turns nice and golden brown (about 2 minutes).
10. Flip the chicken over, cover it with foil, and lower the heat to medium-high.
11. Continue cooking for about 2–3 minutes until the other side is also nicely golden brown.
12. Remove the cooked chicken from the pan and set aside on a plate.
13. Pour out the excess oil into a bowl.
14. Turn the heat back up to high in the frying pan.
15. Add 2 cups of hot water and scrape the bottom of the pan to collect any browned bits.
16. Add the minced garlic, minced onions, shiitake mushrooms, medium cooking wine, doenjang, all-purpose Korean soy sauce (Jangang), brown sugar, oyster sauce, and freshly grated ginger to the pan.
17. Return the chicken to the pan with the skin side up.
18. Cover the pan with foil and lower the heat to medium.
19. Simmer for 10 minutes.
20. Pour in the prepared soy sauce seasoning sauce (from a separate bowl).
21. Raise the heat to high and let the sauce simmer uncovered for about 3–4 minutes until it thickens, reduces by half, and becomes sticky/gooey.
22. Lower the heat to medium.
23. Take the chicken out of the pan and dip it in the reduced soy sauce seasoning sauce before plating.
24. In a separate bowl or on a plate, combine minced carrots, minced onions, chopped cabbage, cooked Korean rice, optional butter, sujaechi (beef bullion powder), gochugaru, and scallions.
25. Mix all ingredients together to form the seasoned rice mixture.
26. Add the soy sauce chicken pieces back into the center of the rice mix.
27. Pour any remaining delicious glaze/sauce from the pan over the chicken and rice.
28. Garnish with sesame seeds (optional) before serving.