Crispy Ginger Chicken Donburi
Juicy pan-seared chicken thighs glazed in ginger-soy over fluffy rice, topped with a soft-boiled egg and crispy garlic chips. One skillet, 25 minutes, pure comfort.
- Total time
- 25 min
- Servings
- 2
- Calories
- 680
- Protein
- 48g
Ingredients
- 4 pieces boneless skin-on chicken thighs
- 2 tbsp fresh ginger, grated
- 3 tbsp soy sauce
- 2 tbsp mirin (or honey + water)
- 4 cloves garlic, thinly sliced
- 1.5 cups cooked white rice (or instant rice)
- 2 pieces eggs
- 2 tbsp green onions, sliced (optional garnish)
Instructions
- 1
Bring a small pot of water to a boil for eggs. Gently lower 2 eggs into boiling water.
- 2
Pat chicken thighs dry. Season with salt and pepper. Heat oil in a large skillet over medium-high until shimmering.
- 3
Sear chicken skin-side down 5-6 minutes without moving until skin is golden and crispy.
- 4
Flip chicken and cook 3-4 minutes more until cooked through (internal temp 165°F). Remove to a plate.
- 5
In same skillet, cook garlic slices 30 seconds until fragrant. Add ginger, soy sauce, mirin, and 1/4 cup water.
- 6
Return chicken to skillet skin-side up. Simmer glaze 2-3 minutes until thickened and glossy, spooning sauce over chicken.
- 7
Divide warm rice between two bowls. Top with chicken and pour glaze over. Settle soft-boiled egg on top. Garnish with green onions.
Tools you’ll need
- small pot
- large skillet (12 inches)
- wooden spoon or silicone spatula
- instant-read thermometer
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