Korean Chicken Mayo Rice Bowl with Chicken Nuggets
Let's make Korean chicken mayo rice bowl. We Koreans call this "Chicken Mayo Deopbap" 치킨 마요 덮밥. With simple ingredients like eggs, onions and soy sauce seasoning, this meal comes together in just 15 minutes. It's one of the most popular home foods among Koreans.
Equipment
- 1 Pan
- 1 Knife & cutting board
- 1 Spoon
Ingredients
- 8 pieces chicken nuggets
- 2 bowls rice
- 4 tbsp mayonnaise
Scrambled Eggs
- 2 pinches salt
Soy Sauce Onions
- 1/2 onion
- 2 tbsp soy sauce
- 2 tbsp sugar
- 2 tbsp matsul (cooking wine)
- 1/2 cup water (90ml)
Instructions
Prepare Ingredients
- Thinly slice 1/2 onion.
- Chop green onion for garnish.
Make Scrambled Eggs
- Whisk 4 eggs with 2 pinches of salt until well mixed.
- Cook scrambled eggs in a pan until soft and fluffy. Set aside.
Fry Chicken Nuggets
- In a heated pan with cooking oil, add frozen chicken nuggets. Fry on low heat for about 5 minutes until crispy.
- You can also cook the chicken nuggets in an air fryer. The air fryer cooking method is mentioned in the text above.
- Cut the cooked nuggets into small cubes.
Soy Sauce Onions
- In a pan with oil, sauté the sliced onions until slightly translucent.
- Add 1/2 cup water, 2 tbsp soy sauce, 2 tbsp mirin, and 2 tbsp sugar.
- Simmer over medium-low heat until the onions are soft and the sauce is reduced.
Assemble the Chicken Rice Bowl
- Place cooked rice in a bowl and add caramelized onions in the center of the rice.
- Arrange scrambled eggs around the onions and top with cubed chicken nuggets in the center. Drizzle mayonnaise on top.
- Finish with chopped green onion as garnish. (optional)
Korean Chicken Mayo Rice Bowl
- Jal meokgetseumnida!
- 잘 먹겠습니다!
Did you make this recipe?
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