Garlic Teriyaki Chicken Donburi (Rice Bowl)

Garlic Teriyaki Chicken Donburi is a delicious, comforting rice bowl dish that’s quick and easy to make! Made with juicy pan-fried chicken thigh cooked in a garlic-infused teriyaki sauce served over a bed of fluffy white rice and then topped with chopped green onion and a soft-boiled egg, what’s not to like?!

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What is Teriyaki Donburi?

“Teriyaki” refers to a Japanese cooking technique where ingredients are glazed and grilled or broiled in a mix of soy sauce, sake, mirin, and sugar. This combination creates a lustrous sheen on the food, hence the name “teriyaki,” which translates to “glossy grilled.” So technically, “teriyaki sauce” and “teriyaki” are slightly different.

If you’d like to delve deeper into the world of teriyaki, please check out my teriyaki chicken recipe for more details.

Meanwhile, “donburi” or “don” for short is the Japanese term for “rice bowl”. It denotes a meal where various ingredients are served over a bowl of white rice. So, when we talk about teriyaki chicken donburi, we’re referring to a bowl of rice topped with succulent, glossy teriyaki chicken. This combination creates a harmonious blend of flavors and textures, making it a beloved dish in Japanese cuisine.

In this recipe, we’re adding an extra kick with garlic-infused sauce. This robust twist complements the mellow rice perfectly, creating a beautifully balanced bite. Let’s start cooking!

Ingredients and Substitution

• Boneless chicken thigh (skin-on) – Skinless chicken thigh is also fine, but skin-on will be juicier and tastier. You can also substitute chicken breast, but I prefer chicken thighs for this dish.
• Salt and pepper – I use regular sea salt and freshly ground black pepper for seasoning.
• Potato starch– Potato starch is generally the starch of choice in Japanese kitchens and is valued for its light and crispy texture after frying. Cornstarch or tapioca starch will also work.
• Soy sauce – If you are looking for something reasonably priced, you can’t go wrong with Kikkoman soy sauce. I also recommend their organic marudaizu soy sauce, characterized by its mild flavor and depth.
• Sake – If you do not have it, substitute white wine or dry sherry. For teriyaki, it is important not to omit it completely.
• Mirin – When purchasing mirin, it is recommended to look for “hon mirin” (本みりん) for the best flavor. I recommend Hinode Hon Mirin as a high-quality and affordable option. See my 20 Most Useful Condiments and Seasonings for Japanese Cooking post for more recommendations.
• Sugar – The sugar you normally use is fine, but use light brown cane sugar for most of my cooking.
• Fresh garlic – Grating fresh garlic is recommended, but you can also use store-bought garlic paste.
• Freshly cooked Japanese short-grain rice – For more information on how to cook Japanese rice, please see my recipe.
• Soft-boiled eggs – I recommend a firmness of about 7 to 8 minutes of boiling.
• Chopped green onion – Optional, but it adds beautiful color to a teriyaki bowl.
• Kizami nori – Although optional, nori and teriyaki rice bowls go very well together.
• Shichimi togarashi – Optional, but it can add a bit of spiciness for the final touch.

Step-by-Step Process

Here are my step-by-step instructions for how to make delicious garlic-infused Teriyaki Chicken Donburi. For ingredient quantities and simplified instructions, scroll down to see the printable recipe card.

Storage options

If you find yourself with leftovers, it’s best not to store the chicken on top of the rice. If you need to, you can refrigerate it for a day or so and reheat in the microwave. But be warned—the texture and flavor of the rice may take a bit of a hit.

If you have leftover chicken only, you’re in luck! You can store it in the refrigerator for up to two days, or freeze it for an extended life of two weeks.

I hope you love this delicious garlic teriyaki chicken bowl! If you try the recipe, I would really appreciate it if you could take a moment to give it a review and star rating in the comments below. Did you get creative with toppings? Let us know your favorites! Thank you and enjoy!

Other Chicken Donburi Recipes You Can Make at Home

In Japan, “donburi” dishes—fluffy rice bowls crowned with flavorful toppings—are a hit. The list of variations is practically endless, each bowl offering its unique blend of delicious elements. For our final journey today, let’s spotlight three standout donburi creations that deserve your culinary attention. Buckle up for this flavor-filled ride!

Oyakodon (Chicken and Egg Bowl)

Oyakodon, a time-honored and universally loved Japanese classic, hails from the Meiji period (1868-1912) or perhaps even earlier, securing its status as one of the oldest donburi (rice bowl) recipes, second only to Gyudon.

This recipe, a harmonious blend of flavors and textures, centers on the succulent chicken thigh, tender onions, and a cloud-like steamed egg nestled atop perfectly cooked Japanese rice.

Karaage Don (Japanese Fried Chicken Rice Bowl)

For all Karaage lovers, we present Karaage Don, a dish that perfectly encapsulates the tantalizing textures and flavors of Japanese cuisine. This recipe features crisply fried Japanese-style chicken atop crunchy cabbage and white rice.

Adding a drizzle of creamy mayonnaise, a tangy squeeze of lemon, and a fresh green onion takes this dish to the next level, making it an irresistible meal for anyone passionate about Japan’s iconic Karaage.

Chicken Soboro Don (Sanshoku Donburi)

Welcome the vibrant colors and flavors of the classic “Sanshoku Donburi” into your kitchen! With “sanshoku” (三色) translating to “three colors,” this dish proudly showcases its three primary ingredients – chicken, egg, and spinach – each adding its unique hue and flavor to the bowl.

Sanshoku Donburi, with its appealing visuals and nutrient-rich ingredients, is not just a satisfying meal but also a popular choice for bento boxes. You may even spot this wholesome trio in bento boxes at Japanese convenience stores!

If you’re interested in more than chicken rice bowls, check out my roundup article on donburi recipes.

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