Crispy Chicken Rice Bowl Recipe

Name: Delicious Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Japanese
Ingredients: ½ onion (4 oz, 113 g; peeled); 10 oz boneless, skinless chicken thighs; 1 Tbsp sake; 3-4 large eggs (50 g each w/o shell); ½ cup dashi (Japanese soup stock); 2 Tbsp soy sauce; 2 Tbsp mirin; 2 tsp sugar; 2 servings cooked Japanese short-grain rice (about 3⅓ cups, 500 g cooked); 4 sprigs mitsuba (Japanese parsley) or green onion/scallion; Shichimi togarashi (Japanese seven spice) – optional; Japanese sansho pepper – optional

With its perfect balance of tender chicken, silky eggs, and savory sauce, this Crispy Chicken and Egg Rice Bowl Recipe is a comforting dish that feels like a warm hug in a bowl. Whether you're new to Japanese cooking or just want an easy weeknight winner, I'm excited to share how you can make it effortlessly at home.

The image shows a black bowl filled with white fluffy rice as the base layer. On top of the rice is a golden-brown cooked egg layer mixed with cooked green onions and thin brown onion slices, scattered across the surface. A few larger green onion pieces sit on top, adding bright green color contrast. The bowl is placed on a white marbled surface, with a blue glass on the side and part of a beige cloth with a blue stripe visible at the edge. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Chicken and Egg Rice Bowl Recipe
Top Tip
How to Serve Crispy Chicken and Egg Rice Bowl Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Delicious Recipe

Why You'll Love This Recipe

I've made this recipe countless times, and it never fails to bring smiles. The Crispy Chicken and Egg Rice Bowl Recipe combines simple ingredients into something truly special — quick to prep, easy to dress up, and absolutely satisfying every single time.

Effortless yet impressive: You’ll spend less than 30 minutes from prep to table, but it tastes like you’ve been simmering it all day.
Perfect texture combo: Tender, juicy chicken contrasts beautifully with softly cooked eggs draped over warm rice.
Flexible ingredients: Easily swap chicken for plant-based alternatives or tweak seasoning amounts to suit your taste.
One-bowl wonder: Comfort food that cleans up quickly because everything cooks in a single pan and lands on the rice perfectly.

Ingredients & Why They Work

This Crispy Chicken and Egg Rice Bowl Recipe shines because each ingredient plays a specific role—from the umami-packed dashi broth to the sweet hint from mirin—blending into that unforgettable taste. Picking quality chicken and fresh eggs is key for the best flavor.

Flat lay of a peeled half onion sliced lengthwise, fresh boneless skinless chicken thighs cut into thick square pieces, three whole brown eggs with clean shells, a small white ceramic bowl filled with golden mirin, a small white ceramic bowl with dark soy sauce, a small white ceramic bowl containing clear dashi broth, a small white ceramic bowl with white granulated sugar, two servings of fluffy cooked Japanese short-grain rice in simple white ceramic bowls, and four fresh sprigs of bright green mitsuba (Japanese parsley), all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless, skinless chicken thighs: Perfectly juicy and tender, thighs give more flavor and stay moist better than breasts.
Onion: Adds sweetness and soft texture as it simmers in the sauce.
Dashi (Japanese soup stock): The flavor backbone – brings subtle umami without overpowering the dish.
Soy sauce: Provides salty, savory depth and rich color.
Mirin: A sweet rice wine that balances the soy and adds a gentle sweetness.
Sake: Helps tenderize chicken and adds complexity; you can substitute dry sherry or omit if you prefer.
Sugar: Just enough to mellow the sauce and brighten flavors.
Eggs: The star of the show—adding silkiness and richness when gently cooked over the chicken.
Mitsuba (Japanese parsley) or scallions: Fresh herbal notes for a lively garnish.
Japanese short-grain rice: Sticky and tender rice holds everything together perfectly.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I usually keep things classic, but I love adding a personal twist depending on the season or mood. This Crispy Chicken and Egg Rice Bowl Recipe is endlessly adaptable—feel free to experiment!

Variation: For a vegetarian-friendly bowl, I swap chicken for plant-based meat substitutes and JUST Egg for traditional eggs—it still tastes wonderful. The dashi becomes vegan with kombu mushroom stock.
Spice it up: I often sprinkle shichimi togarashi on top to add a spicy kick, which awakens the flavors without overwhelming the dish.
Extra veggies: Adding sliced mushrooms or snap peas on the onions before simmering adds a fresh crunch and makes the bowl more colorful.

Step-by-Step: How I Make Crispy Chicken and Egg Rice Bowl Recipe

A white bowl with dark blue vertical stripes filled with a layered dish: the bottom layer is light brown cooked chicken pieces, topped with soft, slightly runny yellow and white egg mixed with cooked white onion slices. On top, there is a sprinkle of red chili powder and fresh green chopped herbs. A wooden spoon rests on the side of the bowl. The bowl sits on a white marbled surface with chopsticks and some small side dishes barely visible in the background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Ingredients with Care

Start by slicing half an onion thinly along the length—it softens beautifully while simmering. Chop fresh mitsuba or scallions into bite-sized bits for garnish. Trim any excess fat from your chicken thighs, then cut them into bite-sized pieces using the sogigiri method (cut diagonally against the grain). This trick creates more surface area so your chicken absorbs loads of flavor and cooks quickly. Don’t forget to marinate the chicken briefly with sake to tenderize it.

Step 2: Mix the Seasoning Sauce

Whisk together dashi, soy sauce, mirin, and sugar until the sugar dissolves. This delicate balance creates the umami-rich sauce that gently cooks and flavors the onions and chicken. Keep this handy—you’ll need it soon.

Step 3: Simmer the Onions and Chicken

Place the onions flat in a medium frying pan with the seasoning sauce. Heat on medium until the mixture just starts to simmer. Add the chicken evenly over the onions, then reduce to medium-low heat. Cook uncovered for about 5 minutes, flipping the chicken halfway through. The aroma starts filling your kitchen here—trust me, patience pays off!

Step 4: Add the Eggs Like a Pro

This is my favorite step because it’s all about technique. Crack your eggs into a bowl but use chopsticks to gently “cut” the whites into smaller chunks rather than whipping them, so you get that beautiful marbled effect once cooked. Pour two-thirds of the egg in a circular pattern over the simmering chicken and onions—avoid the edges to keep the eggs tender. Cover the pan if needed until the eggs are almost set but still glossy with a touch of runniness.

Then drizzle the remaining third of the eggs, scatter the mitsuba over top, and cook on medium-low until you reach your ideal egg doneness. This two-stage egg cooking method keeps the eggs silky and vibrant—definitely a trick I learned after some early kitchen trials.

Step 5: Assemble Your Crispy Chicken and Egg Rice Bowl

Ladle steaming hot Japanese short-grain rice into bowls. Gently slide or scoop the chicken and egg mixture on top, letting the sauce drizzle over the rice. If you like, finish with a sprinkle of shichimi togarashi or sansho pepper for that peppery zing. Serve immediately and watch how everyone digs in eagerly — it just feels like a celebration in every bite.

Top Tip

I’ve found that small details make a huge difference with this Crispy Chicken and Egg Rice Bowl Recipe. Here are a few nuggets from my kitchen you don’t want to miss:

Keep eggs at room temperature: This helps them cook evenly without shocking the proteins into tough rubberiness.
Don’t overwhisk your eggs: Gently cutting whites instead of beating keeps that lovely marbled look and silky texture on top.
Use the right pan size: A medium frying pan or oyakodon pan ensures the broth just covers the onions, letting flavors infuse perfectly.
Simmer gently: High heat toughens the chicken and dries out the eggs, so aim for a gentle simmer and adjust as needed.

How to Serve Crispy Chicken and Egg Rice Bowl Recipe

A black frying pan filled with several pieces of light pink chicken and thin curved slices of white onion, all cooking in bubbling dark brown sauce. A pair of wooden chopsticks holds some chicken pieces near the center of the pan. The pan sits on a stove with a white marbled texture surface around it. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always reach for fresh mitsuba when I have it because it delivers a subtle herbal brightness that cuts through the richness perfectly. If you don’t have mitsuba on hand, thinly sliced green onions work wonderfully too. For an extra layer of flavor and a hint of spice, I recommend sprinkling shichimi togarashi right before serving — it adds just the right warming punch to the dish.

Side Dishes

This rice bowl satisfies on its own, but I love pairing it with a simple cucumber sunomono salad or a bowl of miso soup to round out the meal. Pickled vegetables add a nice tang that contrasts nicely with the savory chicken and eggs.

Creative Ways to Present

Want to impress someone special? Try serving the bowl in pretty donburi dishes or wooden bowls for an authentic Japanese vibe. A side drizzle of yuzu kosho paste or a small dish of spicy kimchi can turn this humble bowl into a luxe dinner party feature.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the chicken and egg mixture separately from the rice in an airtight container. I usually keep them refrigerated for up to 2–3 days—the sauce tastes even better the next day after all those flavors meld together.

Freezing

You can freeze the chicken and onion mixture without the rice for up to one month. Thaw overnight in the fridge and gently reheat on the stove with a splash of dashi or water to refresh the sauce. Avoid freezing the eggs as the texture changes when thawed.

Reheating

To warm leftovers, gently reheat the chicken and egg mix over low heat, adding a tablespoon of water or dashi to keep it saucy. Microwave steamed rice covered with a damp paper towel to keep it moist. Then reassemble just before eating for the best texture.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

You can substitute chicken breasts, but thighs tend to stay juicier and more flavorful when simmered. If using breasts, watch cooking time closely to avoid drying out the meat.

Is it safe to eat the eggs slightly runny?

In Japan, raw and lightly cooked eggs are standard and safe due to strict food safety standards. If you're concerned, cook eggs through fully to your liking or use pasteurized eggs.

What can I substitute for dashi?

You can use a dashi packet, powdered dashi, or a vegan dashi made from kombu seaweed and dried shiitake mushrooms. Chicken broth is a reasonable substitute if you don't have Japanese ingredients on hand.

Can I make this recipe for one serving?

Absolutely! Using a smaller frying pan or an oyakodon pan, you can cook a single serving easily by halving the ingredients. It’s a perfect solo comfort meal.

Final Thoughts

This Crispy Chicken and Egg Rice Bowl Recipe holds a special place in my home kitchen. It’s straightforward enough for a busy night yet comforting enough to feel like a treat. I hope you find, as I did, that the magic lies in the simple details and fresh ingredients. Try it soon—it’s like bringing a little piece of Japan into your very own weekend dinner rotation.

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way