Get ready to savor a Japanese classic with my Spicy Chicken Donburi! This recipe is your ticket to a flavorful rice bowl topped with juicy cubed chicken thigh, eggs, and a spicy homemade donburi sauce that I crafted to perfection! It’s a quick and easy dish that brings the taste of Japan to your kitchen in under 15 minutes—perfect for a delicious, restaurant-quality donburi right at home for any night of the week!
Table of Contents
Why I Love This Recipe
This Spicy Chicken Donburi is my absolute go-to for a quick, satisfying meal that brings the vibrant flavors of Japan right into my kitchen! This dish features juicy cubed chicken thighs, simmered with onions and my homemade Donburi Sauce, all nestled over a fluffy bed of rice. It’s a spicy twist on the classic Oyakodon Donburi, blending savory and sweet with a kick of red pepper and my signature Fried Garlic Chips for an extra layer of flavor!
This recipe is perfect for lunch or dinner, crafted to deliver a restaurant-quality experience at home with minimal fuss! Whether you’re a busy home cook or just craving a flavorful, filling meal, this dish will hit the spot. Dive into my recipe now and enjoy a delicious, homemade Japanese donburi bowl that’s sure to become a favorite!
Ingredients
Ingredients
- Chicken – Cut into bite size pieces. I recommend using boneless chicken thigh as it tends to be juicy and more tender than chicken breast, but you can use chicken breast if preferred.
- Onion – thinly sliced yellow or brown onion.
- Eggs – beaten.
- Neutral Oil – no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
- Garlic– freshly sliced garlic. I recommend using pre-peeled garlic for ease of preparation.
- Green Onion – finely chopped green onion scallions used as the topping of the rice bowl.
- Rice – rice of choice. White is traditional used in Japanese cooking, but can also use brown or cauliflower rice depending on your preference.
- Dashi – fish broth made from steeping kombu and bonito flakes with boiling water. Can also use Hondashi mixed in water for instant dashi. Base used for the donburi sauce.
- Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine, found at local grocery stores or Asian markets. Adds additional umami flavor and balance out the flavors of the donburi sauce.
- Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- Sweetener – use your preferred sweetener.
- Togarashi (red pepper) – Togarashi Japanese chili pepper blend found in most Asian or Japanese supermarkets. A good alternative would be cayenne pepper or ground red pepper for this recipe.
🥢 Dashi Pro Tip
For easier preparation of the dashi, use Hondashi mixed with water. This quick tip simplifies the process and ensures a flavorful base for your dish.
🍶 Mirin Note
We acknowledge that Mirin might not be readily available in all locations. To maintain the authentic flavors of this donburi sauce, my recipe modifies the ratio of Japanese sake and sweetener to substitute for mirin.
Essential Kitchen Equipment
Directions
☑ Before Getting Started
Use a Large Sauté Pan to allow all the ingredients plenty of room to simmer in the sauce for even flavoring.
Step 1 Prepare garlic chips by adding oil and sliced garlic to a cold frying pan. Place the pan over high heat and cook for 45-60 seconds until the garlic starts to sizzle and turn brown. Flip the garlic and cook the other side for 30-45 seconds until browned.
⚡ Shortcut Pro Tip
For a quick alternative, consider making these garlic chips in the microwave. Simply add the sliced garlic with the oil and Microwave for 30-60 Seconds until browned. Remember to cover the bowl to prevent splattering. Just note, for optimal results, I recommend pan frying.
Step 2 In a mixing bowl, combine dashi, soy sauce, sweetener, Japanese sake, and togarashi red pepper.
Step 3 In a large sauté pan, heat cooking oil over medium heat until oil is preheated. Add sliced onions and cook for 30-45 seconds until fragrant.
Step 4 Next, add the cubed chicken thigh and donburi sauce. Cover the sauté pan and cook over medium heat for 4-6 minutes, until the chicken is browned and cooked through.
Step 5 Slowly stream the beaten eggs into the pan and gently mix until the eggs are cooked to your liking.
🥚 Egg Pro Tip
The Egg Doneness is Personal Preference and can vary. Some enjoy them very runny, while others prefer them fully cooked, resembling scrambled eggs. Typically, the traditional preparation falls somewhere in between, but the choice is entirely yours.
Step 6 Transfer the cooked chicken and sauce over a bowl of rice. Top with chopped green onions and fried garlic chips.
🍽️ Serving Pro Tip
Serve the donburi rice bowl Hot for the best flavors.
Recipe Variations
If you’re looking to mix things up, there are plenty of delicious variations you can try using the same Donburi Sauce! For a tasty twist, substitute the chicken with sliced pork to whip up my Pork Donburi Bowl. Alternatively, you can use pan-seared steaks for a hearty Steak Donburi or switch to ground chicken and eggs for a comforting Soboro Donburi!
For a classic touch, try adding fried Chicken Katsu to create a Chicken Katsu Don. Each variation offers a unique take on the classic donburi, so don’t hesitate to explore all these options and find your new favorite!
Pairing Recommendations
To complement this Japanese classic rice bowl, serve it with a side of Tofu Miso Soup for a warming touch and a refreshing Japanese Ginger Salad Dressing to add a zesty contrast. If you’re in the mood for something fresh, my Spicy Asian Cucumber Salad brings a crisp, spicy kick, or opt for Asian Pickled Vegetables for a tangy crunch. These sides perfectly balance the flavors offered in my donburi dish!
Frequently Asked Questions
What type of chicken is best this chicken bowl?
I recommend using boneless, skinless chicken thighs for the juiciest results.
What kind of rice is best for this donburi bowl?
Traditional, short-grain or medium-grain steamed white rice is what is used. However you can also use brown rice or even cauliflower rice for a low carb option.
Storage Tips
While best enjoyed fresh, any leftovers can be stored in an airtight container in the fridge. The dish will maintain its quality for 3-5 days.
Other Recipes You Might Like
Watch How To Make It
Spicy Chicken Donburi
Ingredients
Chicken Bowl
- 3/4 lbs Chicken Thigh cubed
- 1/4 Cup Onions sliced
- 2 Eggs beaten
- 1 tbsp Cooking Oil neutral, no flavor or taste
- 1 Clove Garlic
- 1/2 Stalk Green Onions chopped
- 2 Cup Rice
Sauce
- 1/3 Cup Dashi
- 2 tbsp Japanese Sake
- 1 1/2 tbsp Soy Sauce
- 1 1/2 tbsp Sweetener your preferred sweetener
- 1/2 tsp Togarashi red pepper flakes
Instructions
- Gather all the ingredients.
- Add sliced garlic and cooking oil to a pan. Heat on high and cook for 45-60 seconds until the garlic starts to sizzle and turn brown. Flip the garlic and cook the other side until browned.
- Combine dashi, soy sauce, sweetener, Japanese sake, and togarashi red pepper in a mixing bowl and set aside.
- In a large sauté pan, heat cooking oil over medium heat until oil is preheated. Add sliced onions and cook until fragrant, around 45-60 seconds.
- Add the cubed chicken thigh and donburi sauce from step 3. Cover the sauté pan and cook over medium heat for 4-6 minutes, until the chicken is browned and cooked through.
- Stream the beaten eggs into the pan and mix until the eggs are cooked to your liking.
- Transfer all the contents to a bowl of rice. Sprinkle with chopped green onions and fried garlic chips from step 1.
