Savory Chicken
Scrambled Eggs Bowl (Oyakodon-Style)

A quick and comforting Japanese-inspired rice bowl featuring tender deboned chicken thigh simmered in an authentic savory sauce, topped with silky, soft-set scrambled eggs.

Ingredients

• 2 chicken legs
• 3 eggs
• 0.5 onion
• 1 pinch salt
• 1 pinch black pepper
• 1 tsp cornstarch
• 1 tbsp ginger-scallion water
• 1 tsp cooking oil
• 1 tbsp sesame seeds
• 1 stalk green onions
• 1 bowl cooked white rice

Instructions

1. 1Trim the chicken legs

   

   Prepare the fresh chicken legs and use kitchen shears to cut the tendon at the base of each chicken leg. This initial step prepares the meat for quick and easy deboning, making the pieces ready for seasoning and cooking.

   Tip: Make sure to cut completely through the tendon to allow the bone to separate smoothly.
2. 2Debone the chicken thigh

   

   Using kitchen shears, cut straight along the length of the chicken bone to easily separate the meat from the bone. Deboning the chicken thigh meat ensures a tender texture and allows it to absorb flavor much more effectively.

   Tip: Keep the shears close to the bone to avoid leaving excess meat behind.
3. 3Season the chicken

   

   Season the deboned chicken pieces with salt, black pepper, and cornstarch, then add ginger-scallion water or cooking wine to remove any gamey smell. Mix thoroughly so the chicken is well-coated and ready for cooking.

   Tip: Cornstarch helps lock in the juices, keeping the chicken soft and tender during pan-frying.
4. 4Slice the onion

   

   Take half an onion and slice it into thin strips on a wooden cutting board. These onion strips will be sautéed later to build a fragrant flavor base for the dish.

   Tip: Slice evenly so the onions soften and caramelize at a consistent rate in the pan.
5. 5Beat the eggs

   

   Crack three eggs suitable for raw consumption into a glass bowl and beat them lightly with a fork. Do not over-beat the eggs; it is best to keep the yolks and whites slightly separated for optimal texture.

   Tip: Gentle mixing ensures a better texture when the eggs are added to the pan later.
6. 6Pan-fry the chicken

   

   Heat a small amount of oil in a non-stick pan using medium-high heat, then place the chicken pieces skin-side down to fry. Cook until browned, remembering that they do not need to be completely cooked through at this stage since they will return to the pan later.

   Tip: Using a non-stick pan greatly reduces the chance of the chicken skin sticking or burning.
7. 7Cut the chicken into pieces

   

   After both sides of the chicken thighs are browned in the pan, remove them and cut them into smaller, bite-sized pieces.

   Tip: Removing and slicing the chicken before simmering ensures it cooks evenly and absorbs the flavors of the sauce.
8. 8Sauté the onion strips

   

   Add sliced onion strips into the pan with a little oil and sauté until fragrant.

   Tip: Sautéing the onions until fragrant builds a sweet and aromatic flavor base for the dish.

Storage & Reheating

Burn It Off

Frequently Asked Questions