A quick and comforting one-pan rice bowl made with juicy chicken drumsticks, silky soft eggs, and a rich savory sauce. Perfect for busy nights or lazy cooking days. Ready in minutes!
Tender Chicken + Silky Eggs = The Perfect Rice Bowl
Sometimes I really don’t feel like staying in the kitchen for too long — especially when I’m just cooking for myself or for two people.
On days like that, I always reach for a one-pot, minimal-mess meal that still tastes comforting and satisfying.
This Egg and Chicken Rice Bowl has become one of my go-to dishes.
It’s simple, cozy, and feels like something you’d get at a Japanese-style diner, but made right at home.
The chicken drumsticks are pan-seared until the skin turns beautifully golden and fragrant. The meat stays incredibly tender and juicy, soaking up all the flavors of the sauce.
The soft, silky eggs add the perfect creamy texture, wrapping everything together without feeling heavy.
Everything comes together in one pan.
No complicated steps, no special tools — just your everyday skillet and a few pantry staples.
Just like my Pineapple Chicken and Honey Glazed Chicken, I use chicken drumsticks for this recipe. If you only have chicken thighs, you can easily swap them in.
Tips for the Best Bowl
- Prep the sauce ahead of time. Having it ready makes the cooking flow smoothly and helps prevent overcooking the chicken or eggs.
- Pour the egg mixture evenly. Don’t dump it in one spot — drizzle it around the pan so the eggs cook gently and stay soft, creamy, and tender.
- Don‘t overcook the chicken. Drumsticks stay juicy, but giving them too long on the heat can still make them firm. Aim for that golden sear on both sides.
- Serve immediately. This dish tastes best when the eggs are still slightly runny and the sauce is hot enough to coat the rice.
Why You‘ll Love This Recipe
- Super tender chicken drumsticks that stay juicy even with quick cooking.
- Soft, silky eggs that gently coat the rice.
- A balanced, savoury sauce that is slightly sweet, very comforting, and full of flavour.
- A complete meal in one bowl, perfect for busy days.
- Only 15 minutes of active cooking, with no complicated techniques.
Ingredients and Substitutions
- Chicken drumsticks – Using drumsticks, or whole chicken legs (thigh and drumstick together), provides the most succulent, flavorful result. The bone-in, skin-on cuts add tremendous depth to the sauce and keep the meat incredibly moist. You can use skinless if you prefer, but the skin adds great flavor.
- Cornstarch – This is the secret to creating a light coating that helps the chicken skin crisp up slightly and thickens the sauce later, giving it a glossy, clinging consistency.
- Eggs – The key to the “smooth egg” texture is gentle cooking. We add the whisked eggs at the very end, allowing the residual heat from the pan and the hot sauce to cook them softly into large, silky curds.
- Light Soy Sauce & Oyster Sauce – This combination forms the base of our savory, umami-rich sauce. The oyster sauce adds a slight sweetness and body. If you don’t have oyster sauce, you can add an extra 1/2 tbsp of soy sauce and a pinch more sugar.
How to Make Silky Egg & Chicken Rice Bowls
1. Marinate the Chicken
Debone the chicken drumsticks and cut them into 2 cm cubes. Add the chicken to a bowl with cooking wine, cornstarch, and black pepper. 
Mix well to coat evenly, then marinate for 30 minutes. Slice the onion.
2. Prepare the Sauce and Egg Mixture
Crack the eggs into a bowl and whisk until smooth.
In another bowl, combine the soy sauce, oyster sauce, sugar, water, and black pepper. Mix and set aside.
3. Pan-Sear the Chicken
Heat the cooking oil in a pan. Add the marinated chicken in a single layer and pan-fry over medium-low heat until the bottom is golden (about 3 minutes). 
Flip and cook the other side until golden. Remove and set aside.
4. Cook the Eggs and Sauce
In the same pan, sauté the sliced onions until fragrant.
Add the seared chicken back in, pour in the sauce, and cover. Simmer on medium-low heat for 5 minutes until the sauce thickens slightly.
Turn off the heat and pour in the beaten egg mixture. DO NOT STIR. Let it sit off the heat for 2-3 minutes.
The residual heat will gently cook the eggs into soft, silky curds. Finish with a handful of green onions.
5. Assemble and Serve
Fill a bowl with hot rice. Pour the silky egg chicken mixture over the rice and enjoy immediately.
Frequently Asked Questions
Why aren‘t my eggs silky?
They likely cooked at too high a temperature. Add them only after turning off the heat.
Can I use chicken thighs instead of drumsticks?
Yes — thighs are a good alternative and naturally juicy. But drumsticks give the richest flavour.
Can this be prepped ahead?
You can prep the chicken and sauce ahead, but cook the eggs fresh for best texture.
Can I customize with vegetables?
Absolutely. Mushrooms, peas, carrots, spinach, or bell peppers work well.
20-Minute Egg & Chicken Rice Bowl (So Juicy!)
Ingredients
For the Chicken
- 4 chicken drumsticks or 2 whole chicken legs
- 1 tbsp cooking wine or Shaoxing wine
- 1 tbsp cornstarch
- Black pepper to taste
For the Sauce & Eggs
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1/2 tbsp fine granulated sugar
- 5 tbsp water
- Black pepper to taste
- 3 large eggs well beaten
For Cooking
- 2 tbsp cooking oil
- 1/4 onion thinly sliced
- Cooked white rice for serving
Garnish
- Chopped green onions for a fresh, bright finish
Instructions
Marinate the Chicken
- Debone the chicken drumsticks and cut them into 2 cm cubes. Add the chicken to a bowl with cooking wine, cornstarch, and black pepper. Mix well to coat evenly, then marinate for 30 minutes. Slice the onion.
Prepare the Sauce and Egg Mixture
- Crack the eggs into a bowl and whisk until smooth.
- In another bowl, combine the soy sauce, oyster sauce, sugar, water, and black pepper. Mix and set aside.
Pan-Sear the Chicken
- Heat the cooking oil in a pan. Add the marinated chicken in a single layer and pan-fry over medium-low heat until the bottom is golden (about 3 minutes). Flip and cook the other side until golden. Remove and set aside.
Cook the Eggs and Sauce
- In the same pan, sauté the sliced onions until fragrant.
- Add the seared chicken back in, pour in the sauce, and cover. Simmer on medium-low heat for 5 minutes until the sauce thickens slightly.
- Turn off the heat and pour in the beaten egg mixture. DO NOT STIR. Let it sit off the heat for 2-3 minutes.
- The residual heat will gently cook the eggs into soft, silky curds. Finish with a handful of green onions.
Assemble and Serve
- Fill a bowl with hot rice. Pour the silky egg chicken mixture over the rice and enjoy immediately.
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