Steps

1. Finely mince the onion, scallion, ginger, and garlic separately.
   🕒 00:53
2. Even out the thickness of the chicken thighs (1 piece, approx. 350g) by cutting into the thicker parts, then cut into bite-sized pieces.
   🕒 01:04
3. Place the cut chicken in a bowl, season with salt (to taste), pepper (to taste), and cooking sake (rice wine) 1 tbsp, then mix well.
   🕒 01:21
4. Heat Goma oil (white sesame oil) 1 tbsp + in a frying pan, and sear the chicken skin-side down until golden brown and fragrant. (Key Tip! Don't cook it through completely; searing and then removing it will result in a tender curry after simmering.)
   🕒 02:00
5. Using the oil remaining in the frying pan after removing the chicken, sauté the onion (100g).
   🕒 03:01
6. Once the onion has softened, add the minced scallion (1 tbsp), minced ginger (1 tsp), and minced garlic (1 tsp), and stir-fry until fragrant.
   🕒 03:46
7. Add the curry powder (3 tsp) and stir-fry thoroughly until it coats the onions. (Key Tip! Thoroughly toasting the curry powder enhances its aroma.)
   🕒 04:05
8. Stir in the doubanjiang (chili bean paste) 1/2 tsp.
   🕒 04:35
9. Return the previously removed chicken to the frying pan, add cooking sake (rice wine) 2 tbsp and enough water to cover (approximately 250cc).
   🕒 04:40
10. Bring to a boil, then reduce to low heat, cover, and simmer for 15 minutes.
    🕒 05:04
11. Taste and adjust seasoning with salt (to taste). (Key Tip! The taste should be slightly stronger than clear broth.)
    🕒 05:57
12. Add sugar (to taste) and ketchup (1 tbsp) as a secret ingredient and mix well.
    🕒 06:13
13. In a separate bowl, whisk the 2 eggs and mix in soy sauce (to taste).
    🕒 07:04
14. Pour the whisked egg mixture over the simmered curry.
    🕒 07:48
15. Cover and let it sit for about 30 to 40 seconds. Turn off the heat when the egg is semi-cooked.
    🕒 08:04
16. Serve in a bowl with freshly cooked rice. Done!
    🕒 08:19