Honey Glazed Chicken Leg
Scrambled Eggs Rice

A tender, juicy honey-glazed chicken leg served over a bed of fluffy, creamy scrambled eggs and rice for a perfect, soul-satisfying solo meal.

Ingredients

• 1 whole chicken leg
• 2 eggs
• 50 ml milk
• 1 bowl cooked rice
• 2 slices ginger
• 2 stalks scallions
• 1 tbsp mirin
• 2 tbsp soy sauce
• 1 tsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tbsp honey
• to taste black pepper
• to taste sea salt
• 1 tbsp starch slurry
• to taste sesame seeds

Instructions

1. 1Prepare and marinate the chicken

   

   Place the deboned chicken leg in a tray. Add ginger slices, scallions, mirin, soy sauce, dark soy sauce, and black pepper. Mix thoroughly and marinate for at least 15 minutes to allow the flavors to penetrate the meat.

   Tip: Ensure the chicken is thoroughly deboned to make it easier to cook and eat.
2. 2Season the chicken

   

   Pour the measured soy sauce and other liquid seasonings over the chicken leg and aromatics in the tray. Ensure all parts of the chicken are coated evenly for consistent flavoring during the marination process.

   Tip: Using a combination of soy sauce and dark soy sauce provides both flavor and a rich color to the chicken.
3. 3Prepare the egg mixture

   

   Crack two eggs into a glass bowl. Add black pepper, sea salt, and 50ml of milk. Whisk the mixture well until the eggs and milk are fully combined into a smooth, uniform liquid.

   Tip: Adding milk to the eggs makes the final scrambled curds significantly fluffier and more tender.
4. 4Mix the honey glaze sauce

   

   In a small bowl, combine soy sauce, dark soy sauce, oyster sauce, honey, and a splash of water. Stir the mixture until the honey is completely dissolved and the sauce is well-integrated.

   Tip: This versatile sauce will glaze the chicken perfectly as it simmers, providing a balance of savory and sweet.
5. 5Cook the scrambled eggs

   

   Heat an oiled pan and pour in the egg mixture. Continuously and gently push the eggs toward the center as they cook to create light, fluffy curds. Once set but still moist, remove from the pan and set aside.

   Tip: Do not overcook the eggs; they will continue to firm up slightly after being removed from the heat.
6. 6Pan-fry the chicken

   

   Place the marinated chicken leg skin-side down into the hot, oiled pan. Fry over medium heat until the skin turns golden brown and crispy, ensuring the chicken develops a nice sear before flipping.

   Tip: Starting skin-side down helps render the fat and achieve a perfect crispy texture.
7. 7Simmer the chicken

   

   Pour the prepared sauce mixture, containing soy sauce, dark soy sauce, oyster sauce, mirin, and honey, over the pan-fried chicken leg. Allow it to simmer for 10 minutes, ensuring the flavors penetrate the chicken while the sauce begins to reduce and glaze the meat.

   Tip: Make sure to distribute the sauce evenly around the chicken to ensure uniform glazing.
8. 8Thicken the glaze

   

   Add a spoonful of starch slurry to the simmering pan. Continue cooking on high heat, stirring or swirling the pan, until the sauce thickens into a glossy, coating consistency that clings to the chicken leg.

   Tip: Add the slurry gradually to reach your desired sauce thickness without over-thickening.

Storing Leftovers

Burn It Off

Frequently Asked Questions