Tender Chicken Thigh Donburi (Oyakodon)
How to Make Delicious Chicken Donburi (Oyakodon) – Baek Jong-won’s Style
Learn how to make a delightful chicken donburi, also known as Oyakodon, using tender chicken thighs, inspired by Chef Baek Jong-won’s recipe. This dish features a savory-sweet sauce, succulent chicken, crisp onions, and fluffy eggs – a perfect combination for a satisfying meal.
Main Ingredients
- 2 chicken thighs (approx. 300-400g)
- 1/4 medium onion
- 16g green onion (approx. 1/4 stalk)
- 1 egg
- A little cooking oil (for greasing the pan)
Oyakodon Sauce
- 2 Tbsp soy sauce
- 1 Tbsp mirin (or cooking sake)
- 1.5 Tbsp sugar
- 1/2 cup (100ml) water
- 2 Tbsp soy sauce
- 1 Tbsp mirin (or cooking sake)
- 1.5 Tbsp sugar
- 1/2 cup (100ml) water
Cooking Instructions
Step 1
First, prepare all your ingredients. You can increase the amount of onion if you prefer. Rinse the chicken thighs clean and pat them dry with paper towels.
Step 2
Cut the chicken thighs into bite-sized pieces (about 2-3 cm). Cutting them too small might cause them to break apart during cooking, so aim for a moderate size.
Step 3
Peel the onion and slice it into thin strips about 0.5cm thick. Slice the green onion diagonally, also about 0.5cm thick.
Step 4
Lightly grease a pan with cooking oil. Place the chicken thighs skin-side down in the pan. Cook over medium-high heat without flipping initially, allowing the skin to crisp up. Once the chicken starts releasing its fat, add the sliced onions around the chicken.
Step 5
When the chicken skin is nicely browned and has rendered a good amount of fat, mix the onions and chicken together and continue to sauté until the onions become translucent.
Step 6
In a separate small bowl, combine the soy sauce, sugar, and mirin to make the Oyakodon sauce. In another bowl, crack the egg and whisk it well until the yolk and white are fully combined, ensuring there are no stringy bits for a smoother texture.
Step 7
Pour the prepared Oyakodon sauce evenly over the sautéed chicken and onions in the pan. Then, add 1/2 cup of water and mix everything together.
Step 8
Once the sauce begins to boil, reduce the heat to medium-low and cover the pan with a lid. Let it simmer for 3-4 minutes to allow the chicken and onions to absorb the flavors. When the sauce is simmering vigorously, lift the lid and gently pour the whisked egg over the chicken and onions. Avoid stirring immediately after adding the egg. You can adjust the doneness of the egg to your preference: pour it over and let it cook slightly for a softer, runnier yolk, or allow it to cook longer for a firmer texture. After pouring the egg, resist the urge to stir; instead, sprinkle the sliced green onions over the top and immediately cover the pan again for another 1-2 minutes until the egg is set to your liking.
Step 9
I prefer my donburi with a bit of sauce, so I turned off the heat while there was still a generous amount of liquid. If you prefer a drier dish, you can remove the lid and simmer a bit longer to reduce the sauce to your desired consistency. Serve this delicious Oyakodon over a bowl of warm steamed rice!
