Ingredients

The following ingredients have 4 Servings
  • 1 lb chicken thighs, cut into bite size
  • 5 to 7 cloves garlic, chopped (approximately 2 tbsp)
  • 1 oz ginger, chopped (approximately 1 tsp)
  • 2 tbsp mirin
  • 2 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp maesilaek, Korean green plum extractor apricot jam
  • 1 to 3 tbsp gochugaru, Korean red pepper flakes
  • 1 tbsp cooking oil
  • 1 small onion, sliced (you can use other veggies if you prefer)
  • 1 1/4 cup warm cooked rice
  • 2 tbsp mayonnaise
  • 3 tbspfurikake (seaweed rice seasoning)
  • 1 green onion, chopped
  • sesame seeds

Instruction

  • Combine chicken, garlic, ginger, mirin, soy sauce, oyster sauce, maesilaek and gochugaru in a mixing bowl and marinate for 20 minutes to over night.
  • Heat a large skillet or a wok over high heat and add cooking oil. Add marinated chicken in to the hot pan and stir fry about 4 to 5 minutes or until chicken is 1/2 way cooked through.
  • Add sliced onion and stir fry for 4 to 5 minutes or until onion is soften and chicken is fully cooked. Remove from heat and keep it warm.
  • Mix the rice, mayonnaise and furikake in a mixing bowl and shape the rice into 8 to 10 small balls with your hands.
  • Place chicken and rice balls on a serving plate and garnish the chicken with sesame seeds and green onion. Enjoy!