Halve the chicken breast horizontally to create 2 escallops. Marinate them and set them aside.
Dredge the chicken breasts in flour, then dip them in beaten egg, and coat them with panko breadcrumbs.
Heat oil in a pan. Pan-fry the chicken breasts until they are golden brown and crispy. Remove them from the pan and let them rest for 5 minutes before slicing. Set them aside.
Add the chicken breast to the pan and cook it. Then, add onions and sauté them until they become translucent.
Add the sauce mix to the pan and bring to a boil.
Pour the beaten eggs around the pan, covering the sauce without stirring. Cover the pan with a lid and cook for 10 seconds. Then, add the sliced chicken to the pan and continue cooking uncovered for another 10 seconds.
Slide the cooked egg and chicken mixture over the cooked rice. Garnish with spring onions and nori. Ready to serve.
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
