Crispy Chicken Teriyaki Donburi
Crispy pan-fried chicken thighs glazed in a sticky-sweet teriyaki sauce, served over warm rice with a soft-boiled egg and fresh scallions. Ready in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
8 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Pat chicken thighs dry and season with salt and black pepper on both sides.
Step 2
Heat oil in a 12-inch skillet over medium-high until it shimmers, about 90 seconds.
Step 3
Add chicken to skillet skin-side down (or smooth-side first if skinless). Sear 5 minutes without moving until deep golden, then flip.
Step 4
Sear other side 4 minutes until cooked through. Transfer to a plate, leaving oil in the pan.
Step 5
Reduce heat to medium. Stir soy sauce, mirin, sugar, and ginger into the pan until sugar dissolves and it bubbles, about 90 seconds.
Step 6
Return chicken to skillet and turn to coat in glaze for 60 seconds until sticky and glossy.
Step 7
While chicken cooks, boil water in a pot, gently lower eggs in, and cook 6 minutes for soft yolks.
Step 8
Divide rice between two bowls. Top with glazed chicken, a soft-boiled egg (halved), and scattered scallions.
Tools you’ll need
- 12-inch skillet
- small pot for boiling eggs
- wooden spoon
- tongs
- two bowls
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
