Sizzling Chicken Crispy Rice Bowl

• portions: 2 servings
• temps total: 25 minutes

Ingrédients

1 ½ cups cooked white rice (warm, day-old works)

1 tbsp Neutral Oil

¾ lb boneless, skinless chicken thighs (sliced into thin strips)

1 ½ tbsp sweet soy sauce (kecap manis)

1 tbsp Soy Sauce

1 tsp Sesame oil

2 cloves garlic (finely grated)

1 tsp Fresh ginger (grated)

½ tsp Sugar

Black pepper (to taste)

2 stalks Scallions (sliced into 2-inch lengths)

1 tbsp sweet soy sauce (kecap manis)

1 tsp Soy Sauce

1 tsp Sesame oil

Instructions

Marinate

Combine chicken with sweet soy sauce, soy sauce, sesame oil, garlic, ginger, sugar, and pepper. Toss to coat. Set aside while you prep.

Sear Scallions

Heat a small nonstick or cast iron skillet (8–9 inch) over medium. Add oil, then add scallion whites to the hot oil. Sear briefly, 30–45 seconds, until fragrant. Remove and set aside.

Build the Base

Into the hot oil, press rice into the pan firmly in an even, compact layer. This is the foundation of the crust.

Layer

Arrange marinated chicken on top of the rice in an even layer. Scatter scallion whites on top.

Cover and Cook

Reduce heat to medium-low. Cover tightly with a lid. Cook 12–15 minutes undisturbed. The steam cooks the chicken through while the bottom rice develops a hard, golden, crackling crust. The kecap manis will create dark caramelized spots. This is intentional and where the deepest flavor comes from. Listen for a faint sizzle, as that's the crust forming.

Check the Crust

After 12 minutes, peek at the edges. The rice around the rim should be golden and pulling away from the pan. If not, give it 2–3 more minutes.

Finish

Remove lid. Flip upside down onto a dish. Drizzle finishing sauce (sweet soy, soy, sesame oil) over everything. Add seared scallion whites, sliced scallion greens, and sesame seeds.

Serve

Bring the pan to the table. Crack through the rice crust with a spoon — the shatter is the moment. Scrape up sections of crunchy rice with the saucy chicken on top.