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Silky Egg & Soy Glazed Chicken Rice Bowl

A quick 15-minute Japanese-style chicken rice bowl featuring tender pan-seared chicken thighs in a savory soy glaze, topped with silky soft eggs.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Servings: 2
Course: Main Course
Cuisine: Japanese
Calories: 450
Ingredients Method

Ingredients
  

  • 350 g Chicken thighs boneless, skin-on, cut into cubes
  • 1 tbsp Cooking wine
  • 1 tbsp Light soy sauce for marinade
  • 1 tbsp Cornstarch
  • 2 tbsp Light soy sauce for sauce
  • 1 tbsp Oyster sauce
  • 1/2 tbsp Sugar
  • 6 tbsp Water
  • 2 Eggs lightly beaten
  • 1/2 Onion sliced
  • 2 bowls Steamed rice
  • Scallions and Sesame seeds for garnish

Method
 

  1. Marinate: Mix chicken with wine, 1 tbsp soy sauce, cornstarch, salt, and pepper. Let sit for 5 mins.
  2. Mix Sauce: Combine 2 tbsp soy sauce, oyster sauce, sugar, and water in a bowl.
  3. Sear: Pan-fry chicken in oil over medium heat until golden (3-4 mins). Remove.
  4. Simmer: Sauté onions. Return chicken. Pour in sauce. Cover and simmer for 3 mins.
  5. Add Eggs: Lower heat. Pour beaten eggs over chicken. Cook for 30s until soft-set.
  6. Serve: Garnish and serve over hot rice.