Jang Ho-jun's Chicken Oyakodon
A one-bowl rice dish made in 5 minutes by topping leftover delivery chicken with a sweet and savory sauce and soft eggs.
Ingredients needed 1 servings
Recipe
Cooking tips
- When using raw chicken, increase the soy sauce to 2.5 tbsp. With leftover fried chicken that is already seasoned, reduce to 2 tbsp to avoid oversalting.
- Do not overmix the eggs; mixing too smoothly will lose the characteristic marbled look of oyakodon. Gently stir just enough to break the yolks.
- Turn off the heat while the eggs are still slightly runny on top; they will finish cooking with residual heat and remain tender when served over rice.
Recommended for
- For those who want to transform cold leftover delivery chicken into a simple and unique gourmet dish.
- For those who want to make a perfectly moist and tender Japanese chicken and egg rice bowl at home in just 5 minutes without fail.
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