1. Dust salt and pepper on chicken and dredge in flour, 2 of the eggs, and panko.
2. Heat ½ inch of oil in a frying pan and deep fry at 350˚F until golden brown. Drain
   chicken on paper towel.
3. Bring seasoning ingredients and onion to a boil. Lower the heat to medium and
   cook onion until wilted.
4. Put fried chicken in seasoning mixture and turn the heat up to medium high heat. Pour last egg
   onto mixture.
5. When egg is half cooked, turn off the heat. Serve rice in a bowl and layer chicken
   and egg mixture on top. Serve garnished with Ichimi togarashi and green onion.

*Note: Chicken can be baked in the oven instead of fried.