Loading...

In a medium bowl, combine the bite-sized chicken thigh pieces with 1 tablespoon of soy sauce, oyster sauce, black pepper, and cornstarch. Mix thoroughly until the chicken is evenly coated. Set aside.

In a liquid measuring cup or small bowl, whisk together the chicken stock, 2 tablespoons of soy sauce, dark soy sauce, and honey. Set aside.

Heat 1 tablespoon of vegetable oil in a large skillet or deep pan over medium-high heat. Add the marinated chicken and pan-fry for 3 to 4 minutes, stirring occasionally, until browned and lightly cooked through. Remove the chicken from the pan and set aside.

Add the thinly sliced onion to the same pan (add a little more oil if needed). Sauté for 2 to 3 minutes until the onions are softened and translucent.

Pour the prepared sauce mixture over the sautéed onions. Return the pan-fried chicken to the pan with the onions and sauce. Bring to a gentle simmer and cook for 4 to 5 minutes, allowing the flavors to meld and the sauce to slightly thicken.

Reduce the heat to medium-low. Drizzle the whisked eggs evenly over the simmering chicken and sauce mixture. Cover the pan and cook for an additional 2 minutes, or until the eggs are gently set to your desired doneness.

Divide the cooked white rice among 4 serving bowls. Spoon the chicken and egg mixture generously over the rice. Garnish with chopped green onions and a sprinkle of sesame seeds before serving immediately.


In a medium bowl, combine the bite-sized chicken thigh pieces with 1 tablespoon of soy sauce, oyster sauce, black pepper, and cornstarch. Mix thoroughly until the chicken is evenly coated. Set aside.

In a liquid measuring cup or small bowl, whisk together the chicken stock, 2 tablespoons of soy sauce, dark soy sauce, and honey. Set aside.

Heat 1 tablespoon of vegetable oil in a large skillet or deep pan over medium-high heat. Add the marinated chicken and pan-fry for 3 to 4 minutes, stirring occasionally, until browned and lightly cooked through. Remove the chicken from the pan and set aside.

Add the thinly sliced onion to the same pan (add a little more oil if needed). Sauté for 2 to 3 minutes until the onions are softened and translucent.

Pour the prepared sauce mixture over the sautéed onions. Return the pan-fried chicken to the pan with the onions and sauce. Bring to a gentle simmer and cook for 4 to 5 minutes, allowing the flavors to meld and the sauce to slightly thicken.

Reduce the heat to medium-low. Drizzle the whisked eggs evenly over the simmering chicken and sauce mixture. Cover the pan and cook for an additional 2 minutes, or until the eggs are gently set to your desired doneness.

Divide the cooked white rice among 4 serving bowls. Spoon the chicken and egg mixture generously over the rice. Garnish with chopped green onions and a sprinkle of sesame seeds before serving immediately.
