Honey Glazed Chicken Thigh
Scrambled Eggs on Rice

Enjoy succulent honey glazed chicken thighs served over creamy scrambled eggs and fluffy white rice for a perfect sweet and savory meal.

Ingredients

• 2 pieces chicken thighs
• 2 pasture-raised eggs
• 50 ml milk
• 1 tbsp ginger, minced
• 1 stalk green onion
• 2 tbsp soy sauce
• 1 tbsp dark soy sauce
• 2 tbsp mirin
• 1 tbsp oyster sauce
• 1 tbsp honey
• 1 tsp cornstarch
• to taste black pepper
• to taste sea salt
• 1 bowl steamed white rice
• optional sesame seeds

Instructions

1. 1Debone the chicken thigh

   

   Place the fresh chicken thigh on a wooden cutting board and use a sharp knife to carefully remove the bone, keeping the meat intact for even cooking.

   Tip: Work slowly and use a sharp knife to minimize meat wastage while removing the bone.
2. 2Marinate the chicken

   

   Season the deboned chicken with ginger, green onion, mirin, soy sauce, dark soy sauce, and black pepper. Massage the seasonings into the meat and allow it to marinate for at least 15 minutes to develop deep flavor.

   Tip: Ensure the chicken is thoroughly coated for an even marinade penetration.
3. 3Prepare the egg mixture

   

   In a glass bowl, combine two eggs with a pinch of black pepper, sea salt, and 50ml of milk. Whisk the mixture thoroughly until well combined.

   Tip: Using milk helps create a fluffier, creamier texture for the scrambled eggs.
4. 4Mix the braising sauce

   

   In a small bowl, combine soy sauce, dark soy sauce, mirin, oyster sauce, honey, and a splash of water. Stir well until the ingredients are fully incorporated.

   Tip: Ensure the honey is completely dissolved into the sauce mixture.
5. 5Scramble the eggs

   

   Heat a pan with a small amount of oil. Pour in the egg mixture and use a wooden spatula to gently push the eggs inward, creating soft, fluffy curds. Remove from the heat once set.

   Tip: Cook over medium heat to avoid overcooking the eggs; they should remain tender.
6. 6Pan-fry the chicken

   

   Place the marinated chicken into a hot pan, skin side down. Fry until the skin becomes golden and crispy, then flip to cook the other side.

   Tip: Keep the heat controlled so the skin crisps without burning.
7. 7Braise the chicken

   

   Pour the prepared sauce mixture over the crispy, pan-fried chicken thighs. Cover the pan and let it braise for 10 minutes, allowing the chicken to cook through and absorb the deep, savory flavors of the sauce.

   Tip: Ensure the heat is on medium-low during the braising process so the sauce doesnt reduce too quickly before the chicken is tender.
8. 8Thicken the sauce

   

   Once the chicken is braised, pour the cornstarch slurry into the pan. Increase the heat to high and cook, stirring or shaking the pan gently, until the sauce thickens and forms a glossy, flavorful glaze that coats the chicken.

   Tip: Add the slurry gradually while stirring to achieve your desired sauce consistency.

Storage and Reheating

Burn It Off

Frequently Asked Questions