1
Place the chicken thigh (300g) on a cutting board and cut it into bite-sized pieces.
Chicken Mayo Rice Bowl
A one-bowl meal recipe for Chicken Mayo Rice Bowl, featuring a perfect combination of sweet and salty stir-fried onions and crispy chicken.
KoreanRice & Porridge
⏱️ 25 min total📝 8 steps
What You'll Need
Chicken thigh300g
Seasoned soy sauce3 tbsp
Minced garlic3/4 tbsp
Black peppera little
Sesame oil1 tbsp
Onion50g
Frying powder4 tbsp
Potato starch2 tbsp
Water7 tbsp
Cooking oilas needed
Egg2
Cooking wine1 tbsp
Oyster sauce1/2 tbsp
Starch syrup1 tbsp
Instructions
2
Marinate the chicken thigh with seasoned soy sauce (1 tbsp), minced garlic (1/2 tbsp), black pepper (a little), and sesame oil (1 tbsp) for 10 to 20 minutes.
⏱️ 15m 0s3
Slice the onion (50g) not too thinly.
4
In a bowl, mix frying powder (4 tbsp), potato starch (2 tbsp), and water (4 tbsp) to make the batter.
5
Heat cooking oil in a pan, crack the eggs (2), and stir to make scrambled eggs.
6
Heat oil in a pan, stir-fry the sliced onions, then add minced garlic (1/4 tbsp), seasoned soy sauce (2 tbsp), cooking wine (1 tbsp), water (3 tbsp), oyster sauce (1/2 tbsp), and starch syrup (1 tbsp) and simmer until reduced.
7
Coat the marinated chicken thigh evenly with the batter and fry in preheated oil.
⏱️ 10m 0s8
Place rice in a bowl, top with scrambled eggs, then add the fried chicken thigh and the simmered onion sauce to finish.