Korean Chicken Mayo Rice Bowl with Chicken Nuggets
600kcal
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)
Method
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!
