Chicken Deopbap (Chicken over Rice) with Sweet Soy Sauce
A one-bowl chicken deopbap made by topping leftover chicken with a starch-thickened soy sauce over rice.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Turn leftover delivery fried chicken into an easy one-bowl meal by reheating it in an air fryer. A sweet soy sauce simmered thick with starch slurry brings the chicken and rice together in perfect balance. Topped with shredded green onion and Cheongyang chili pepper, it cuts through richness for a clean, satisfying finish.
- Servings
- 2–3 servings
- Cook time
- 5 minprep not included
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Chicken7 (drumettes)
- Large green onion (daepa)1/4 stalks
- Cheongyang chili pepper (hot green chili)1
- Cooked rice
- Wasabi
Sauce
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))2 tbsp
- Oyster sauce1 tbsp
- Mirin (cooking rice wine)2 tbsp
- Corn syrup (mulyeot)2 tbsp
- Minced ginger1/3 tsp
- Water3 tbsp
- Ground black peppera little
- Potato starch slurry1/2 tbsp (1 tbsp)
- Instead of shredded green onion, thinly sliced onion is also great to serve alongside.
- If you like, add mayonnaise alongside the sauce to make chicken-mayo deopbap.
Steps
I have 7 leftover delivery fried chicken drumettes (including wings). Made into rice bowls, this should yield about 2 to 3 servings.
Here are large green onion and Cheongyang chili pepper to keep the chicken rice bowl refreshing, plus 200 g of cold cooked rice (one and a half bowls).
Finely shred half of the green onion into strips, and thinly slice the other half into rounds along with the Cheongyang chili pepper.
Remove some of the batter coating from the chicken and debone the meat.
Cut into bite-sized pieces, then heat in an air fryer at 170 °C for about 5 minutes. (Reheat right before serving so you can place it warm over the rice.)
The chicken is already seasoned, but since you are eating it with rice, you need a sauce to balance the taste.
Add the sauce ingredients: 2 tbsp regular soy sauce (jin-ganjang), 1 tbsp oyster sauce, 2 tbsp mirin (cooking rice wine), 2 tbsp corn syrup (mulyeot), 1/3 tsp minced ginger, and 3 tbsp water. Bring to a bubbling simmer, then stir in potato starch slurry and mix constantly so it does not scorch until it reaches the right thickness.
Finish by stirring in a little ground black pepper, and the sauce is done.
This sauce is truly delicious. It would be great to use for other rice bowl dishes too.
Place the reheated chicken over warm rice and top with the green onion and Cheongyang chili pepper to make a delicious bowl of chicken rice.
The fragrant shredded green onion is wonderful, but finely shredded onion is also very tasty served with it.
Drizzle the sauce evenly over the top, and instead of mixing it like bibimbap, scoop it up with the rice to eat.
Just like this.
A bite with a small dab of wasabi on top needs no words.
If you add mayonnaise along with the sauce to your taste, it becomes chicken-mayo deopbap that kids love.
Ppunwife's tips
- Reheat the chicken right before serving and place it warm over the rice.
- Do not mix everything together like bibimbap; just scoop it up with the rice to eat.
FAQ
What temperature should the air fryer be set to when reheating the chicken?
After deboning and cutting the chicken to bite-sized pieces, heat it in the air fryer at 170 °C for about 5 minutes so it is nice and warm.
Should chicken deopbap be mixed together before eating?
Instead of mixing it like bibimbap, it is best to drizzle the sauce and scoop up the rice and chicken together in each bite.
Can this be adapted into a kid-friendly version?
Add mayonnaise along with the soy sauce to taste, and you can enjoy it as a chicken-mayo rice bowl that kids love.
Can other vegetables be used instead of large green onion?
Besides shredded green onion, thinly sliced onion pairs exceptionally well with it.
