Fried Chicken and Egg Rice Bowl

First, salt and pepper the chicken breast, dredge in flour, then egg and coat in panko.

Deep-fry until chicken is done, brown and crispy. Slice and set aside.

In a small pan over medium heat, add onions, stock, soy sauce, sake, mirin, and sugar. Bring to a boil.

Add the sliced fried chicken, pour in the eggs around the chicken. Cover with a lid and cook until eggs are at your desired doneness.

Slide the egg and chicken over cooked rice, garnish with chopped scallions and shredded nori.

Nutrition Calories: 6078 Fat: 513 grams Carbs: 284 grams Fiber: 9 grams Sugars: 24 grams Protein: 96 grams

Enjoy!