Ingredients:
• 2 pounds boneless, skinless chicken thighs, cut into 1-inch bite-sized chunks
• 1 yellow or white onion, thinly sliced
• 5 large eggs, lightly beaten
• 2 tablespoons cooking oil
• 2-3 stalk green onions, thinly chopped (for garnish)
• 4 cups cooked white rice, for serving
Marinade:
• 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon Shaoxing Rice Wine or Mirin
• ½ teaspoon chicken bouillon powder
• ½ teaspoon black pepper
• 1 tablespoon corn starch
• ½ tablespoon ginger-garlic paste
Sauce:
• 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 1 ½ tablespoon honey
• ¼ teaspoon black pepper
• ½ cup water
Directions:
• In a medium bowl, combine the chicken, sliced onion, regular soy sauce, dark soy sauce, Shaoxing Rice Wine , ginger-garlic paste, chicken bouillon, black pepper, and cornstarch.
• Toss thoroughly until the chicken and onions are evenly coated.
• Set aside to marinate for at least 10 minutes.
While the chicken marinates:
• Whisk the sauce ingredients (soy sauce, dark soy sauce, honey, black pepper, and water) together in a small bowl until the honey dissolves.
• Whisk the eggs in a separate small bowl and set aside.
• Heat the oil in a large skillet over medium-high heat.
• Add the marinated chicken and onions in a single layer.
• Sauté for 5–6 minutes, stirring occasionally, until the chicken gets a light brown sear on the outside.
• Pour the prepared sauce mixture over the chicken and onions.
• Stir to combine, then reduce heat to medium-low.
• Cover with a lid and simmer for 5 minutes to allow the chicken to cook through and absorb the savory sauce.
• Uncover and evenly pour the beaten eggs directly over the chicken and sauce.
• Immediately cover with the lid and lower the heat.
• Cook covered for 5 minutes just until the eggs are gently set to your liking.
• Remove from heat, uncover, and scatter the freshly chopped green onions over the top.
• Serve spooned generously over warm white rice.
• Enjoy!
