Breakfast for husband day 66 - Yuringi Rice Bowl Back from vacation and back with a new video! :) The key to this dish is keeping it a bit soupy—soak the rice in the sauce, top it with a piece of crispy chicken, and load it up with plenty of crunchy veggies. 1. Add 2 tbsp cooking oil and potato starch (any starch works) to a pan and mix. 2. Add 500g chicken thighs, mix well, and spread them skin-side down. 3. Season the chicken with salt and pepper. 4. Place a steamer basket with 250g mung bean sprouts on top of the chicken, cover with a lid, and cook for 10 minutes. 5. Mix 50ml soy sauce, 50ml vinegar, 50ml agave syrup, 50ml water, a splash of lemon juice, 1 tbsp minced garlic, and sliced chili peppers to make the sauce. tip : (Agave syrup can be replaced with honey or oligosaccharide syrup. If using sugar, use about 30g.) 6. Open the lid, remove the tender-crisp bean sprouts, and cook the chicken for 5 more minutes. 7. Flip and cook for 3 minutes, then flip again and sear over high heat for about 3 minutes until the skin turns crispy. 8. Place chicken, bean sprouts, and shredded green onions on top of rice, then pour the sauce over right before serving. 1. 식용유 2스푼 + 전분가루(어느 전분가루든 다 OK)를 후라이팬에 넣고 섞어줍니다 2. 닭다리살 500g 을 넣고 섞어준 후 껍질이 바닥으로 가도록 펼쳐줍니다 3. 닭다리살에 소금 후추 간을 해줍니다 4. 채반에 숙주 250g 을 넣고 닭위에 얹어 뚜껑을 닫고 10분간 익힙니다 5. 간장 50ml, 식초50ml, 아가베시럽50ml, 물 50ml, 레몬즙 약간, 다진마늘 1T, 고추를 섞어서 소스를 만들어줍니다 *아가베시럽은 꿀/올리고당으로 대체가능하고, 설탕으로 대체한다면 30g정도만 넣어주세요 6. 뚜껑을 열고 아삭하게 익은 숙주는 꺼내두고 닭은 5분 더 익힙니다 7. 뒤집어서 3분 익힌 후 다시한번 뒤집어서 껍질이 바삭해지도록 약 3분간 쎈불로 더 익혀줍니다 8. 밥 위에 닭, 숙주, 파채를 얹고 먹기 직전 소스를 끼얹어서 마무리합니다 #Yuringi #ChickenRiceBowl #KoreanFood #EasyRecipe #crispychicken - @bear_wife12