Korean Chicken Mayo Rice Bowl
Quick answer
Chikin mayo deopbap is a Korean rice bowl topped with pan-fried chicken breast glazed in a sweet-salty soy sauce and finished with a generous drizzle of mayonnaise.
What makes this special
- Steamed rice topped with pan-seared chicken and a sweet soy glaze defines Chikin Mayo Deopbap.
- Pan-seared chicken breast glazed with soy-sugar sauce
- Zigzag mayo drizzle adds creaminess without greasiness
Key ingredients
Core cooking flow
- 1 Cut 250g chicken breast into 2-3cm pieces, then season with 1/4 tsp salt and a pinch of pepper.
- 2 Heat 1.5 tbsp cooking oil in a pan over medium heat, then spread the chicken in one layer.
- 3 Move the chicken out briefly and add 100g sliced onion to the same pan.
Chikin mayo deopbap is a Korean rice bowl topped with pan-fried chicken breast glazed in a sweet-salty soy sauce and finished with a generous drizzle of mayonnaise. The chicken is cooked over medium-high heat until the exterior turns golden and slightly crisp while the inside stays moist. A soy sauce and sugar glaze added near the end caramelizes around each piece, creating a sticky coating that clings well. The mayonnaise adds creaminess and a mild tang that balance the saltiness of the glaze; when it hits the warm chicken and rice, it loosens slightly into a sauce that seeps down through the bowl. With only a handful of everyday ingredients and around fifteen minutes of cooking time, it matches the convenience of a packaged lunch box while delivering noticeably better flavor and texture.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Cut 250g chicken breast into 2-3cm pieces, then season with 1/4 tsp salt and a pinch of pepper.
Rest for 5 minutes, and keep the pieces similar in thickness so they cook evenly without drying out.
- 2Control
Heat 1.5 tbsp cooking oil in a pan over medium heat, then spread the chicken in one layer.
Cook for 5-6 minutes, turning once, until both sides are golden and the thickest pieces feel springy when pressed.
- 3Season
Move the chicken out briefly and add 100g sliced onion to the same pan.
Saute for 2 minutes until the edges look translucent, then add 2 tbsp soy sauce and 1.5 tbsp sugar to start the glaze.
- 4Control
Reduce the sauce over medium heat for 2-3 minutes, until the large bubbles become smaller and the onion softens.
Return the chicken and toss for 1 minute so the glaze turns glossy and coats each piece.
- 5Control
Beat 2 eggs with a pinch of salt, then scramble them over medium-low heat with a little oil if needed.
Turn off the heat before they fully set, so the eggs stay soft and moist on the rice.
- 6Season
Divide 2 cups cooked rice between bowls, then top with the glazed chicken, onion sauce, and soft eggs.
Drizzle 4 tbsp mayonnaise in thin zigzags just before serving, so it stays creamy without making the rice heavy or soggy.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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