Chicken Tocino Style Breakfast Rice Bowl
A comforting and quick breakfast bowl featuring sweet, savory chicken tocino served over steamed rice with a fried egg.
Servings: 2 servings
Calories: 450kcal
Ingredients
For the Tocino Marinade
- 2 pieces Chicken thighs, sliced into bite size pieces Boneless thighs for juiciness
- 1/4 cup Brown sugar For sweetness and caramelization
- 4 cloves Garlic, minced Adjust to taste
- 1/4 cup Soy sauce For saltiness and depth
- 2 tablespoons Calamansi or lemon juice For freshness
- 2 tablespoons Ketchup Helps with color and tocino vibe
- 1/2 teaspoon Black pepper Adds flavor
- pinch Salt (optional) If soy sauce is mild
For Serving
- 2 cups Steamed rice Hot, day-old rice works best
- 2 pieces Eggs Sunny side up
- 1 cup Sliced cucumbers For freshness on the side
Instructions
Marinating the Chicken
- In a bowl, mix all marinade ingredients together.
- Add sliced chicken thighs and toss to coat.
- Let the chicken marinate for at least 30 minutes, or overnight for deeper flavor.
Cooking the Tocino
- Heat a nonstick or well-seasoned pan over medium heat.
- Add the marinated chicken and cook through.
- If the sauce thickens too quickly, add a splash of water to prevent burning.
- Once cooked, increase the heat to medium-high for the last minute to caramelize the chicken.
- Let the chicken rest for 2 minutes before serving to help the glaze cling.
Assembling the Bowl
- Place hot steamed rice at the bottom of the bowl.
- Top with the sticky tocino chicken.
- Add a sunny-side-up egg on top.
- Garnish with cucumber slices or pickled veggies if available.
Notes
For best results, avoid overcrowding the pan while cooking the chicken to ensure proper caramelization. Adjust sweetness of marinade to taste for a customized flavor. This recipe can be prepped ahead for meal prep by cooking and storing the chicken in the fridge until ready to use.