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Combine the soy sauce, sake, ginger and sugar in a glass or ceramic dish. Add the chicken and toss to coat. Cover and place in the fridge for 1 hour to marinate.
Preheat the oven to 200°C.
Drain the chicken and toss in flour. Place in a single layer on two paper-lined baking trays, not too squashed together. Bake, turning halfway through cooking, for 16 minutes, or until golden and tender.
Meanwhile, for the soy-fried bok choy, heat the oil in a large frypan over mediumhigh heat. Add the bok choy, cut-side down. Cover the pan and cook 1-2 minutes until just tender. Add the soy sauce and cook for a further 1-2 minutes without moving, so the bok choy gets sticky with the reduced soy and the cut side catches slightly. Remove from the heat and set aside for 2 minutes to absorb the flavours.
Divide the rice among serving bowls. Top with the bok choy and chicken. Top with lemon wedges, Kewpie mayonnaise, shichimi togarashi and drizzle with extra soy sauce. Serve.