Fried Chicken and Egg Rice Bowl
A savory Japanese-style rice bowl with strips of fried chicken drenched in a soy sauce and egg sauce.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2
Ingredients
- 1 chicken breast
- pepper to taste
- salt to taste
- 1/2 cup flour
- 1 egg
- 1/2 cup Panko bread crumbs
- oil for frying
- 1/2 cup onion sliced
- 2/3 cup chicken stock
- 1 1/2 tbsp soy sauce
- 1 1/2 tbsp sake
- 1 1/2 tbsp sake
- 1/2 tbsp sugar
- 2 eggs beaten
- cooked rice
- scallions choped
- nori shredded
Instructions
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First, salt and pepper the chicken breast, dredge in flour, then egg and coat in panko.
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Deep-fry until chicken is done, brown and crispy. Slice and set aside.
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In a small pan over medium heat, add onions, stock, soy sauce, sake, mirin, and sugar. Bring to a boil.
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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.
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Slide the egg and chicken over cooked rice, garnish with chopped scallions and shredded nori.
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Nutrition Calories: 6078 Fat: 513 grams Carbs: 284 grams Fiber: 9 grams Sugars: 24 grams Protein: 96 grams
