Korean Chicken Mayo Rice Bowl
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 until golden on the outside while staying moist inside, and the soy-sugar glaze caramelizes slightly to create a sticky coating that clings to each piece. The mayonnaise adds creaminess that balances the saltiness of the glaze, and when it hits the warm chicken, it softens into a silky sauce that seeps down into the rice below. With only a few common ingredients and about fifteen minutes of total cooking time, it rivals any convenience store lunch box in speed while delivering noticeably better flavor and texture.
Adjust Servings
Instructions
- 1
Cut chicken breast into bite-size pieces, season lightly with salt, and rest 5 minutes.
- 2
Heat oil and pan-fry chicken for about 6 minutes until golden.
- 3
Add sliced onion to the same pan and simmer with soy sauce and sugar.
- 4
Scramble eggs separately until softly set.
- 5
Serve rice in bowls, top with chicken, onion sauce, scrambled egg, and drizzle mayo.
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