Chicken Teriyaki Rice Bowl Recipe
# How to Make Mi Zhi Ji Pa Fan: A Sweet and Savory Honey-Glazed Chicken Steak Recipe
Welcome to Souped Up Recipes! Today, we’re diving into a delicious recipe for **Mi Zhi Ji Pa Fan**, which translates to honey glaze chicken steak. This dish is our take on a teriyaki chicken bowl but with a unique twist—we use honey as the sweetener instead of mirin. The result is a mouthwatering combination of sweet and savory flavors that will elevate your meal. Let’s get started!
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### Ingredients You’ll Need
- 2 pieces of chicken leg quarters (bone-in, skin-on)
- Heavy-duty scissors (for removing bones)
- Salt (1/2 tsp)
- Black pepper (to taste)
- Five-spice powder (a few shakes)
- Chinese cooking wine (1.5 tsp)
- Garlic (3 cloves, crushed and diced)
- Ginger (1 inch slice, thinly sliced)
- Scallions (2, cut into 1-inch pieces, lightly crushed)
- Baking soda (1/4 tsp)
**Sauce Ingredients:**
- Honey (3 tbsp)
- Soy sauce (2 tbsp)
- Rice wine (1/4 cup; can substitute with water if alcohol is not desired)
**Garnish and Serving Suggestions:**
- White rice
- Blanched vegetables (optional, for serving)
- Sesame seeds
- Diced scallions
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### Step-by-Step Guide
#### 1. Preparing the Chicken
Begin by preparing the chicken legs. These are bone-in, skin-on pieces that still have the backbone connected. To make deboning easier, use a pair of heavy-duty scissors to remove the backbone. This will leave you with two large, meaty slabs—essentially your “chicken steaks.”
Layer the chicken skin side down and apply pressure to locate the tibia bone (in the drumstick) and femur bone (in the thigh). Use a sharp knife to slice open the meat around these bones. Gently loosen the connections with your thumb and forefinger, break open the middle joint, and carefully remove the tibia bone. Continue cutting around the joint and peel the meat away from the femur bone. If deboning feels too challenging, you can use boneless chicken thighs or cutlets as a simpler alternative.
Once both legs are deboned, lay them skin side down and make small cuts with the tip of your knife to remove some tendons. This prevents the chicken from shrinking excessively during frying and ensures it bulges nicely when cooked.
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#### 2. Marinating the Chicken
Season the chicken generously with 1/2 tsp of salt, black pepper, five-spice powder, and Chinese cooking wine. Add the crushed garlic, sliced ginger, and lightly crushed scallions to the mixture. For extra tenderness, include 1/4 tsp of baking soda. Mix everything together and let it marinate for at least 30 minutes—or longer if possible. The longer marinating time enhances flavor absorption and ensures tender meat.
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#### 3. Preparing the Sauce
While the chicken marinates, prepare the sauce. In a small bowl or measuring cup, combine:
- 3 tbsp honey
- 2 tbsp soy sauce
- 1/4 cup rice wine (or water if desired)
Stir until the honey is fully incorporated and the mixture is smooth. Set it aside for later use.
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#### 4. Pan-Frying the Chicken
Preheat a cast iron skillet for about a minute over medium heat. Remove the aromatics from the chicken and set them aside (you can save these for another use). Add a small amount of oil to the skillet, swirl it around to coat evenly, and place the chicken skin side down. Cook for 5–6 minutes until the skin is golden brown. Flip the pieces over and cook the other side briefly.
Cover the skillet with a lid to create steam, which helps cook the top layer of the chicken without over crisping the skin. Once cooked through, transfer the chicken to a plate and let it rest for 5 minutes before slicing.
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#### 5. Finishing the Dish
Return the skillet to medium heat and pour in the honey sauce. The rice wine will evaporate quickly, leaving behind a thick, syrup-like glaze. Simmer the chicken in this sauce for 1–2 minutes to allow it to absorb the flavors deeply.
Once cooked, transfer the meat to a plate or bowl and let it rest again for a few minutes before slicing. Use a sharp knife to cut the chicken into thick slices, just like you would with steak.
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#### 6. Serving
Serve the honey-glazed chicken on a bed of white rice. Garnish with sesame seeds for added nuttiness and sprinkle diced scallions on top for freshness. You can also add blanched vegetables (like broccoli or carrots) on the side for extra color and texture.
The result is tender, juicy chicken with a sweet and savory honey glaze that complements the rice perfectly. This dish is not only flavorful but also re-heatable, making it an excellent option for packing lunch.
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### Conclusion
Mi Zhi Ji Pa Fan is a delightful twist on traditional teriyaki dishes, offering a unique balance of flavors and textures. The honey glaze adds a sweet touch that pairs beautifully with the savory soy sauce and umami-rich chicken. Whether you’re a home cook or meal prepper, this recipe is sure to impress your family and friends.
If you try this dish, we’d love to hear how it turns out! Leave a comment below and don’t forget to follow us on Instagram for more exciting recipes and updates from Souped Up Recipes. Until next time—happy cooking!