Crispy Chicken Teriyaki Donburi
Crispy pan-fried chicken thighs glazed in a sticky-sweet teriyaki sauce, served over warm rice with a soft-boiled egg and fresh scallions. Ready in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- ¾ lb boneless, skinless chicken thighs
- ¼ cup soy sauce
- 3 tbsp mirin
- 1 tbsp granulated sugar
- ½ tbsp fresh ginger, grated
- 2 cups cooked sushi rice or short-grain white rice
- 2 whole large eggs
- 3 whole scallions, sliced
Instructions
- 1
Pat chicken thighs dry and season with salt and black pepper on both sides.
- 2
Heat oil in a 12-inch skillet over medium-high until it shimmers, about 90 seconds.
- 3
Add chicken to skillet skin-side down (or smooth-side first if skinless). Sear 5 minutes without moving until deep golden, then flip.
- 4
Sear other side 4 minutes until cooked through. Transfer to a plate, leaving oil in the pan.
- 5
Reduce heat to medium. Stir soy sauce, mirin, sugar, and ginger into the pan until sugar dissolves and it bubbles, about 90 seconds.
- 6
Return chicken to skillet and turn to coat in glaze for 60 seconds until sticky and glossy.
- 7
While chicken cooks, boil water in a pot, gently lower eggs in, and cook 6 minutes for soft yolks.
- 8
Divide rice between two bowls. Top with glazed chicken, a soft-boiled egg (halved), and scattered scallions.
Tools you’ll need
- 12-inch skillet
- small pot for boiling eggs
- wooden spoon
- tongs
- two bowls
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