Chicken Mayo Deopbap
Quick answer
- Total time
- 27 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Chicken mayo deopbap tops 2 cups cooked rice with 250 g pan-cooked chicken breast, onion soy glaze, soft scrambled eggs, and 4 tbsp mayonnaise.
Read more
Cut the chicken into even 2 to 3 cm pieces, dry the surfaces, and cook them in one layer in 1.5 tbsp oil for 5 to 6 minutes, turning once. Remove the chicken and cook 100 g sliced onion in the same pan for 2 minutes. Add 2 tbsp soy sauce and 1.5 tbsp sugar and reduce for 2 to 3 minutes. Return the chicken and toss it in the glaze for 1 minute. Beat and softly scramble 2 eggs in a clean nonstick pan. Divide the rice, chicken, onion sauce, and eggs between two bowls, then distribute the mayonnaise in thin lines immediately before eating.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Cut 250 g chicken breast into pieces of similar thickness, 2 to 3 cm wide, and pat the surfaces dry.
Spread the pieces without overlap for the 5 minutes while the pan heats.
- 2Control
Heat 1.5 tbsp cooking oil in a pan over medium heat and spread the chicken in one layer.
Cook for 5 to 6 minutes, turning once midway, until both sides are lightly browned.
- 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 to 3 minutes, until the large bubbles become smaller and the onion softens.
Return the chicken and turn the pieces through the sauce for 1 minute.
- 5Control
Beat 2 eggs evenly, pour them into a clean nonstick pan, and stir gently over medium-low heat.
Turn off the heat before they fully set so residual heat keeps them soft.
- 6Season
Divide 2 cups cooked rice between two bowls and add half of the chicken, onion sauce, and eggs to each.
Divide 4 tbsp mayonnaise between the bowls in thin lines.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- 250 g chicken breast cut to 2 to 3 cm and cooked for 5 to 6 minutes
- Finish cue
- Turn off the heat before they fully set so residual heat keeps them soft.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
27min, 8 ingredients
Category median
40min, 8 ingredients
Based on 309 recipes
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