Crispy Chicken Donburi with Ginger Glaze
Panko-crusted chicken over steamed rice, finished with a sticky ginger-soy glaze and crispy garlic. One skillet, 25 minutes, viral-ready texture and flavor.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 38g
Ingredients
- 1 lb (about 4 medium pieces) boneless, skinless chicken thighs
- ¾ cup panko breadcrumbs
- 3 tbsp soy sauce
- 1.5 tbsp fresh ginger, grated
- 1.5 tbsp rice vinegar
- 1 tbsp granulated sugar
- 2 stalks green onions (scallions), chopped
- 2 cups (freshly cooked or reheated) cooked white or sushi rice
Instructions
- 1
Pat chicken thighs dry. Season both sides with salt and pepper.
- 2
Spread panko on a plate. Coat each thigh evenly, pressing gently so crumbs stick.
- 3
Heat 2 tbsp oil in a 12-inch skillet over medium-high until shimmering, about 90 seconds.
- 4
Sear chicken 5–6 minutes per side without moving until golden and internal temp hits 165°F.
- 5
Whisk soy sauce, ginger, vinegar, and sugar in a small bowl until sugar dissolves.
- 6
Pour glaze over chicken and tilt skillet to coat. Let it bubble for 1 minute until sticky and glossy.
- 7
Divide rice between two bowls. Top each with a piece of chicken, then drizzle with glaze and scatter green onions.
Tools you’ll need
- 12-inch skillet
- small bowl
- whisk
- instant-read thermometer
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