Kids will absolutely love this chicken thigh teriyaki rice bowl! And I'm even sharing the all-purpose sauce recipe!

Ingredients

• One pack of chicken thigh meat.
• 2 eggs.
• One serving of rice.
• Use a suitable amount of Napa cabbage.
• Cheongju (Korean rice wine), 3 tablespoons.
• 3 tablespoons of "matsul" (Korean rice wine).
• 3 tablespoons of soy sauce (or fermented soy sauce).
• 2 tablespoons of sugar.
• A little bit of butter.
• A pinch of salt and pepper.

Steps

1. 11. Season the chicken thighs with salt and pepper.
2. 22. In a pot, combine 3 tablespoons each of rice wine (cheongju), cooking wine (matsul), and soy sauce, along with 2 tablespoons of sugar. Heat the mixture over low heat until the sugar dissolves, creating the sauce.
3. 33. Melt butter in a pan and gently scramble the eggs.
4. 44. Clean the pan and cook the chicken thighs, starting with the skin side down, until they are golden brown and fully cooked.
5. 55. Place the Napa cabbage on top of the rice and then add the scrambled eggs and cooked chicken pieces.
6. 66. Pour in the prepared teriyaki sauce and sprinkle with freshly ground black pepper, then marinate.