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Fried Chicken And Egg Rice Bowl


for 1 serving

  • 1 chicken breast
  • pepper, to taste
  • salt, to taste
  • flour
  • 1 egg
  • panko breadcrumbs
  • oil, for deep-frying
  • ½ cup (75 g) onion, sliced
  • ⅔ cup (158 mL) chicken stock
  • 1 ½ tablespoons soy sauce
  • 1 ½ tablespoons sake
  • 1 ½ tablespoons mirin
  • ½ tablespoon sugar
  • 2 eggs, beaten
  • rice, cooked
  • scallions, chopped
  • nori, shredded


  1. First, salt and pepper the chicken breast, dredge in flour, then egg and coat in panko.
  2. Deep-fry until chicken is done, brown and crispy. Slice and set aside.
  3. In a small pan over medium heat, add onions, stock, soy sauce, sake, mirin, and sugar. Bring to a boil.
  4. Add the sliced fried chicken, pour in the eggs around the chicken. Cover with a lid and cook until eggs are at your desired doneness.
  5. Slide the egg and chicken over cooked rice, garnish with chopped scallions and shredded nori.
  6. Enjoy!
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