So happy to hear you enjoyed this (especially since you've tried my other one). That one works if you undercook the chicken and eggs, but this is definitely the way to go for most people.

I loved your old Oyakodon recipe, but this one is lightyears beyond it! Lightly browning the potato starch-coated chicken in the pan adds so much depth of flavor! And the sauce thickens so beautifully. The eggs stayed perfectly creamy and fluffy, even though I can't eat undercooked eggs, so I had to really cook them. I even used breast meat for this, and the marinade kept the chicken moist and juicy. You are brilliant, Marc! Thanks for giving this classic a dose of modern culinary science!