Tender Chicken Mayo Rice Bowl
Tender Chicken Mayo Rice Bowl
Homemade Chicken Mayo Rice Bowl with Special Honey Soy Sauce
Don’t worry about tough cuts! This Chicken Mayo Rice Bowl recipe uses chicken breast, making it extra tender and moist. Learn how to enhance its flavor with this recipe, perfect for utilizing leftover chicken.
Main Ingredients- Chicken breast (or other lean cuts)
Honey Soy Sauce- 1 Tbsp soy sauce
- 1 Tbsp water
- 1 tsp lime juice (or lemon juice)
- 1 Tbsp honey
- A pinch of wasabi
- 1 Tbsp soy sauce
- 1 Tbsp water
- 1 tsp lime juice (or lemon juice)
- 1 Tbsp honey
- A pinch of wasabi
Cooking Instructions
Step 1
Carefully separate the chicken skin from the chicken breast and set it aside. This skin will be fried until crispy and used as a topping. Cutting it into thin strips will help it crisp up nicely.
Step 2
Cut the chicken breast into bite-sized pieces, about 2-3 cm each. This ensures even cooking and a pleasant texture. Avoid pieces that are too large or too small.
Step 3
In a deep pan, heat a generous amount of cooking oil over medium-low heat. Add the separated chicken skin and fry slowly until it turns golden brown and becomes crispy. Drain the fried skin on paper towels to remove excess oil.
Step 4
Lightly oil a pan and scramble the egg until it’s soft and fluffy. Stir continuously to prevent it from becoming tough.
Step 5
Fill a bowl with the desired amount of cooked rice. Arrange the soft scrambled eggs around the edges of the rice. Place the cut chicken breast pieces on top of the rice, and finally, sprinkle the crispy fried chicken skin over everything for a delightful crunch.
Step 6
Now, let’s make the delicious honey soy sauce. In a small pot, combine 1 Tbsp soy sauce, 1 Tbsp water, 1 tsp lime juice (or lemon juice), 1 Tbsp honey, and a pinch of wasabi. Stir well. Bring to a simmer over medium heat, then reduce to low and cook for 1-2 minutes until the sauce thickens slightly but remains pourable. Adjust the amount of wasabi to your preference.
Step 7
Pro Tip! To create a beautiful and neat drizzle of mayonnaise, try using parchment paper. Cut a rectangle of parchment paper and roll it into a cone shape. Fill the cone about halfway with mayonnaise – don’t overfill it. Fold down the top edge of the cone. Gently squeeze the cone to dispense the mayonnaise in a circular pattern around the rice bowl, avoiding overflow. This is a great trick when you don’t have a piping bag! Be careful not to squeeze too much, or the mayonnaise might spill out.
