Lightly-Fried Chicken Rice Bowls

Instructions

1. Cut green onions into small pieces, set aside.
2. Cut chicken breasts in half, hammer until no more than 1/2” thick.
3. Add salt and pepper to the flour; dredge the chicken in flour until no dry spots remain.
4. Heat oil in pan on medium heat, cook chicken breasts until golden brown on both sides (6-7 minutes?).
5. While chicken is cooking, prepare white rice according to package instructions (2:1 water:rice ratio, cook on high until beginning to boil, then set to med-low heat and partially cover for 20 minutes).
6. Make sauce: heat mirin over med-high heat until around half has boiled off. Add in desired quantity of unsalted butter and whisk. Add in soy sauce, oyster sauce, gochujang, black pepper, and garlic powder. Stir well to combine.
7. To serve: slice chicken breast into pieces, serve over white rice with sauce and green onion.