Pierce the chicken skin with a fork (to prevent shrinkage), and score the meat. (In the photo, I scored it lengthwise in several places.)
Fry in a frying pan without oil, until both sides brown, sealing in the flavor. After browning both sides, add the sauce, cover and simmer on low-medium heat for 7 to 8 minutes.
Remove the lid after 7 to 8 minutes, flip over several times while coating the chicken in the sauce. When the sauce thickens, it's ready to serve.
This is how it looks as a rice bowl dish. Pour the sauce over the chicken and rice. (I cut lettuce into thin strips as a bed for the chicken.)
My husband, who loves spicy food, sprinkles red chili peppers on top, while my daughter enjoys hers with mayonnaise.
Since turning the chicken over with chopsticks is tricky, I recommend using tongs. You can find these at the dollar store. It's the type you use when camping.
Story Behind this Recipe
This is a dish I've been cooking for 30 years. On September 20, I added the information about the tongs.
Since this chicken dish is for topping on rice bowls, the flavor is on the strong side. For a side dish, I recommend reducing the amount of soy sauce to 1 tablespoon. Be careful not to let the chicken burn when simmering at the end. Turn off the heat as soon as the sauce starts to thicken.