15-Minute Silky Egg & Soy Glazed Chicken Rice Bowl (Better-Than-Takeout)

If you are looking for a dinner that is savory, comforting, and on the table in less than 20 minutes, look no further.

If you are looking for a dinner that is savory, comforting, and on the table in less than 20 minutes, look no further.

This Silky Egg & Soy Glazed Chicken Rice Bowl is the ultimate weeknight lifesaver. Inspired by the beloved Japanese classic Oyakodon, this recipe features succulent pan-seared chicken thighs coated in a rich, savory umami sauce, finished with a blanket of creamy, semi-runny eggs.

It hits all the right notes: salty, sweet, and incredibly satisfying. Trust me, this is the kind of meal you could happily eat 8 times a week!

Why This Recipe Works

• Velveting Technique: We use cornstarch in the marinade to seal in the juices, ensuring the chicken stays tender and moist even after searing.
• The “Golden Ratio” Sauce: A perfect balance of Soy Sauce, Oyster Sauce, and Sugar creates a deeply savory glaze that pairs perfectly with steamed rice.
• One-Pan Wonder: Everything is cooked in a single skillet, meaning less cleanup and more time to enjoy your meal.

Ingredients You’ll Need

To recreate this restaurant-quality dish at home, you only need a few simple pantry staples.

The Chicken & Marinade

• 350g (0.8 lb) Chicken Thighs: Boneless, skin-on is preferred for the best texture. Cut into 1.5-inch cubes.
• 1 tbsp (15ml) Cooking Wine: Shaoxing wine, Sake, or Mirin works well.
• 1 tbsp (15ml) Light Soy Sauce.
• 1 tbsp (8g) Cornstarch: The secret ingredient for glossy, tender meat.
• A pinch of Salt & Black Pepper.

The Savory Sauce

• 2 tbsp (30ml) Light Soy Sauce.
• 1/2 tbsp (7ml) Dark Soy Sauce: Adds a beautiful amber color (optional).
• 1 tbsp (15ml) Oyster Sauce: Adds umami depth.
• 1/2 tbsp (7g) Sugar: To balance the saltiness.
• 6 tbsp (90ml) Water.

The Rest

• 2 Large Eggs: Lightly beaten.
• 1/2 Onion: Thinly sliced.
• 2 bowls of Steamed Rice: Jasmine or Sushi rice works best.
• Garnish: Chopped scallions (green onions) and toasted sesame seeds.

Step-by-Step Instructions

Step 1: Marinate the Chicken

Place the cubed chicken in a bowl. Add cooking wine, 1 tbsp soy sauce, salt, pepper, and cornstarch. Massage the meat well with your hands until it feels sticky. Let it sit for 5 minutes while you prepare the sauce.

Step 2: Mix the Sauce

In a small bowl, combine light soy sauce, dark soy sauce, oyster sauce, sugar, and water. Stir well until the sugar dissolves completely.

Step 3: Sear the Chicken

Heat a splash of oil in a non-stick pan over medium heat. Place the chicken pieces in a single layer. Fry for about 3-4 minutes until both sides are golden brown. Remove the chicken from the pan and set aside.Note: The chicken doesn’t need to be fully cooked through at this stage.

Step 4: Sauté and Simmer

In the same pan (don’t wash it, keep that chicken flavor!), add the sliced onions and sauté until fragrant. Add the chicken back in. Pour the Sauce Mixture over everything. Cover with a lid and simmer on low heat for 3 minutes. This allows the flavors to meld and the chicken to cook through.

Step 5: The “Silky Egg” Pour

Lower the heat to the minimum setting. Pour the beaten eggs in a circular motion over the chicken. Do not stir. Let it cook for about 30-45 seconds until the egg is set around the edges but still slightly runny in the middle.

Step 6: Garnish and Serve

Turn off the heat immediately. Sprinkle chopped scallions and sesame seeds on top. Scoop a generous amount of rice into a bowl and slide the juicy chicken-egg mixture right on top. Enjoy!

Chef’s Tips for Perfection

1. Don’t Overcook the Eggs: The magic of this dish lies in the texture of the eggs. They should be soft and silky, not dry. Turn off the heat while they still look a bit “wet”; the residual heat will finish cooking them.
2. Adjusting the Sauce: If you prefer a thicker glaze, let the sauce simmer uncovered for an extra minute before adding the eggs.
3. Make it Spicy: Add a teaspoon of chili flakes or Togarashi if you like a little kick.