Ttukdak Hyung's Mart Chicken Oyakodon

Name: Ttukdak Hyung's Mart Chicken Oyakodon
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Korean
Ingredients: leftover store-bought chicken, desired amount; 1/2 onion; a little water; a little tsuyu; a little soy sauce; a little sugar; 1–2 eggs; finely chopped green onion (or scallion), a little; 1 serving of rice

A super simple rice bowl dish that transforms leftover store-bought chicken from end-of-day sales into a delicious, tender, and savory meal, topped with a sweet-salty onion sauce and moist eggs.

15 min Difficulty Very easy Rice bowls

Main ingredients

chickenonionsoy sauceegggreen onion

Ingredients needed 1 servings

Shop ingredients on Coupang(Ad)

chicken onion soy sauce egg green onion

Jung Ho-young's Oyakodon

A Japanese-style chicken rice bowl featuring tender chicken thigh meat and a sweet-savory homemade sauce, topped with moist soft-boiled eggs.

20 minEasyRice bowls

chicken thigh meatoniongreen onioneggmirin

easysweet-saltyone-bowl meal

Shin Dong-min Oyakodon

A traditional Japanese-style chicken and egg rice bowl featuring tender chicken pieces and soft-boiled eggs in a sweet, savory homemade sauce.

20 minEasyRice bowls

chicken thigh meateggsonionwater dropwortlight soy sauce

one-bowl mealJapanese home cookingchicken dish

leftover store-bought chicken, desired amount

1/2 onion

a little water

a little tsuyu

a little soy sauce

a little sugar

1–2 eggs

finely chopped green onion (or scallion), a little

1 serving of rice

Recipe

Remove bones from the store-bought chicken and tear the meat into bite-sized pieces.
In a dry pan, add the shredded chicken and sliced onion, and sauté gently until the onion becomes translucent.
Once the onion is translucent, add water, tsuyu, soy sauce, and sugar in the recommended amounts. Gently stir to let the seasoning soak into the chicken.
Crack the eggs into a bowl and lightly mix them so the whites and yolks blend together. Pour the mixture evenly over the entire pan.
Cook over low heat until the egg reaches your preferred doneness (recommended: soft-boiled).
Finally, sprinkle the finely chopped green onion or scallion evenly on top, then place the whole panful directly onto a serving of warm rice to finish.

Sauté the boneless chicken and sliced onion in a pan until the onion turns translucent.
Add water, tsuyu, soy sauce, and sugar; simmer gently, then pour in the lightly beaten egg mixture and cook through.
Sprinkle green onion or scallion on top, then slide the entire contents onto a serving of warm rice and enjoy.

Cooking tips

The heavy chicken odor or greasy smell often found in stale store-bought chicken is completely eliminated by the natural sweetness of onions and the simmering soy-based sauce.
For best results, cook the egg to a soft-boiled state where the yolk remains slightly runny—this allows it to mix smoothly with the rice.
If the chicken is already quite salty, reduce the amount of soy sauce in the sauce to maintain a balanced flavor.

Recommended for

Those who bought large quantities of store-bought chicken during end-of-day sales and want to reinvent it without getting bored.
Home cooks looking to turn leftover takeout chicken or dried-out chicken into a gourmet-style rice bowl in minutes.
Anyone wanting to enjoy a rich, sweet-savory Japanese-style dish with minimal cost and short cooking time.

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