Cupspops Special Recipe

Marinate the chicken

Place the cut chicken thighs in a bowl. Add 2 tbs mirin, 2 tbs light soy sauce, 1 tsp sesame oil and 1 tsp freshly ground black pepper. Toss to coat, cover and refrigerate for at least 20 minutes (up to 2 hours).

Rinse the short-grain rice under cold water until the water runs clear. Combine rice and 1.25 cups water in a small pot, bring to a boil, then reduce to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest covered 10 minutes. Fluff with a fork and stir in 0.5 tsp salt and 0.5 tsp toasted sesame oil (from Finish & Garnish).

While rice cooks, prepare the vegetables: thinly slice cucumber, shred carrot, and arrange baby spinach or mixed greens. If using pickled cucumber, drain well.

If you choose the Soy-Garlic sauce: in a small bowl combine 4 tbs light soy sauce, 2 tbs water, 2 tbs brown sugar, 2 tsp minced garlic and 1 tsp grated ginger. Stir to dissolve sugar.

Make a slurry by mixing 1 tsp cornstarch with 1 tbs cold water. Heat a small saucepan over medium heat, add the sauce mixture and bring to a gentle simmer. Stir in the cornstarch slurry and cook 1 minute until sauce thickens and becomes glossy. Remove from heat and stir in 1 tbs sesame seeds and the sliced green onions. Keep warm.

If you choose the Sweet-Spicy sauce: in a small bowl whisk together 2 tbs gochujang, 2 tbs honey, 1 tbs rice vinegar, 1 tbs soy sauce, 1 tsp minced garlic and 1 tsp gochugaru (optional). Add 2 tbs water and stir until smooth.

Make a slurry by mixing 1 tsp cornstarch with 1 tbs cold water. Heat the sauce in a small saucepan over medium heat, bring to a simmer, stir in the slurry and cook 30–60 seconds until glossy and slightly thickened. Remove from heat and stir in 1 tbs sesame seeds and the sliced green onions. Keep warm.

Heat 1 tbs neutral oil in a large skillet over medium-high heat. Add marinated chicken pieces in a single layer (work in batches if needed) and sear 3–4 minutes without moving, until a golden crust forms. Flip and cook another 2–3 minutes until cooked through (internal temperature 165°F / 74°C).

Reduce heat to medium-low. Pour your chosen finished sauce (either Soy-Garlic or Sweet-Spicy) over the cooked chicken in the pan. Toss to coat and simmer 1–2 minutes so the sauce clings to the chicken and thickens slightly. Taste and adjust seasoning with a pinch of salt or a squeeze of lime if desired.

Divide the cooked rice between bowls. Arrange sauced chicken on top of the rice. Add cucumber, shredded carrot and baby spinach around the chicken.

Optional: place a soft-boiled egg halved on each bowl. Drizzle a little toasted sesame oil if desired, and sprinkle with furikake or additional toasted sesame seeds, sliced green onions, and a grind of black pepper. Serve immediately with lime or lemon wedges on the side.