Lee Kyung-gyu’s Soy Sauce Chicken Rice & Mala Chicken Rice
Lee Kyung-gyu’s Soy Sauce Chicken Rice & Mala Chicken Rice
Challenge Accepted! Lee Kyung-gyu’s Soy Sauce Chicken Rice & Mala Chicken Rice, Now Available in Convenience Stores!
While you can easily grab this at a convenience store, why not try making Lee Kyung-gyu’s signature ‘Chicken Rice’ at home? Following the footsteps of ‘Kko Kko Myeon,’ here are two delicious ‘Kko Kko Rice’ variations to try for a satisfying meal. If you’re short on time or feeling lazy, heading to a convenience store is an option, but the joy of creating it yourself is truly rewarding. Brought to you by ‘Every Recipe in the World,’ Man-Gye Recipe.
Main Ingredients- 200g Boneless Chicken Thigh or Breast
- 2 Bowls of Cooked Rice (warm)
- 1/2 Onion
- Cooking Oil (for stir-frying, as needed)
Sweet & Savory Galbi Sauce- 1/2 Paper Cup Soy Sauce (approx. 100ml)
- 1/4 Paper Cup Brown Sugar (approx. 50g)
- 5 Tbsp Corn Syrup (approx. 50g)
- 2 Tbsp Minced Garlic (approx. 20g)
- 1 Tbsp Ginger Juice (approx. 15ml)
- Pinch of Black Pepper
- 1 Tbsp Hot Sauce (adjust to taste)
Numbing & Spicy Mala Sauce- 6 Tbsp Chili Oil (approx. 60ml)
- 3 Tbsp Fine Red Chili Powder (approx. 30g)
- 5 Tbsp Corn Syrup (approx. 50g)
- 2 Tbsp Minced Garlic (approx. 20g)
- 1 Tbsp Ginger Juice (approx. 15ml)
- 2g Maza (Sichuan Peppercorns, or a pinch of ground Sichuan peppercorns)
- 2g Huajiao (Sichuan Pepper, or a pinch of ground Sichuan pepper)
- Pinch of Star Anise Powder (optional, for added aroma)
- 3 Tbsp Oyster Sauce (approx. 30g)
- 1 Tbsp Honey (approx. 15g, for sweetness adjustment)
Creamy Mala Mayo- 7 Tbsp Mayonnaise (approx. 70g)
- 3 Tbsp Mala Sauce (approx. 30g)
- 1/2 Paper Cup Soy Sauce (approx. 100ml)
- 1/4 Paper Cup Brown Sugar (approx. 50g)
- 5 Tbsp Corn Syrup (approx. 50g)
- 2 Tbsp Minced Garlic (approx. 20g)
- 1 Tbsp Ginger Juice (approx. 15ml)
- Pinch of Black Pepper
- 1 Tbsp Hot Sauce (adjust to taste)
Numbing & Spicy Mala Sauce- 6 Tbsp Chili Oil (approx. 60ml)
- 3 Tbsp Fine Red Chili Powder (approx. 30g)
- 5 Tbsp Corn Syrup (approx. 50g)
- 2 Tbsp Minced Garlic (approx. 20g)
- 1 Tbsp Ginger Juice (approx. 15ml)
- 2g Maza (Sichuan Peppercorns, or a pinch of ground Sichuan peppercorns)
- 2g Huajiao (Sichuan Pepper, or a pinch of ground Sichuan pepper)
- Pinch of Star Anise Powder (optional, for added aroma)
- 3 Tbsp Oyster Sauce (approx. 30g)
- 1 Tbsp Honey (approx. 15g, for sweetness adjustment)
Creamy Mala Mayo- 7 Tbsp Mayonnaise (approx. 70g)
- 3 Tbsp Mala Sauce (approx. 30g)
- 7 Tbsp Mayonnaise (approx. 70g)
- 3 Tbsp Mala Sauce (approx. 30g)
Cooking Instructions
Step 1
First, prepare your ingredients. Finely dice the onion after peeling it. Cut the chicken (thigh or breast) into bite-sized cubes. Having these prepped will make the cooking process much smoother.
Step 2
Now, let’s make the delicious sauces. In two separate pots, combine all the ingredients for the Galbi Sauce in one and the Mala Sauce in the other. Bring them to a simmer over medium heat, stirring well. Once simmering, reduce the heat to low and cook for another 1-2 minutes to allow the flavors to meld. Feel free to adjust the sweetness or spiciness to your preference.
Step 3
Let’s make crispy fried onion flakes for added texture. Heat a generous amount of cooking oil in a pan over medium-low heat. Add the diced onion and fry slowly until it turns golden brown and crispy. Drain the fried onions on a paper towel to remove excess oil. These will add a wonderful crunch!
Step 4
Create the smooth and spicy Mala Mayo sauce. In a bowl, combine the mayonnaise and the prepared Mala Sauce. Whisk or stir thoroughly until well combined. This creates a rich, creamy, and delightfully spicy topping.
Step 5
Add a little cooking oil to a pan and stir-fry the cubed chicken over medium-high heat until it’s mostly cooked through. Then, add 3 tablespoons of the prepared Galbi Sauce and stir-fry until the chicken is coated and glazed. Next, add 3 tablespoons of the Mala Sauce and stir-fry until the chicken is cooked through and glossy. Cook each flavor of chicken separately.
Step 6
Serve the warm cooked rice in bowls. Neatly arrange the Galbi-sauced chicken on one side and the Mala-sauced chicken on the other. It’s a visually appealing dish that will make your mouth water! You can also drizzle a little extra sauce over the chicken if you like.
Step 7
Finally, generously drizzle the creamy Mala Mayo sauce over the chicken rice. Sprinkle the crispy fried onion flakes on top for the perfect finishing touch. Your homemade Soy Sauce Chicken Rice and Mala Chicken Rice, inspired by Lee Kyung-gyu, are now complete! Enjoy this delightful and easy meal at home.
