Crispy Chicken with Soy-Mayo Sauce

Crispy Chicken with Soy-Mayo Sauce
  • 1/2 pound skinless, boneless chicken breast, cut into 1-inch cubes
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons sake (Japanese rice wine)
  • 5 tablespoons mayonnaise, divided
  • 1 tablespoon ketchup
  • 1 1/2 teaspoons honey
  • 3/4 teaspoon soy sauce
  • 1/2 teaspoon lemon juice
  • 2 tablespoons cornstarch
  • 2 tablespoons all-purpose flour
  • 1 egg
  • 1 cup vegetable oil, or as needed


  1. Put chicken pieces in a bowl; season with salt and pepper.
  2. Stir sake and 2 tablespoons mayonnaise together in a separate bowl until smooth; add chicken and mix to coat. Cover bowl with plastic wrap and refrigerate at least 15 minutes.
  3. Whisk remaining 3 tablespoons mayonnaise, ketchup, honey, soy sauce, and lemon juice together in a bowl. Stir cornstarch and flour together in a separate shallow bowl. Beat egg in a third bowl.
  4. Pour enough oil into a large skillet to be about 1/4 inch deep; heat over medium-high heat.
  5. Remove chicken from the marinade and shake off excess. Discard remaining marinade.
  6. Coat chicken in the cornstarch mixture; dip chicken pieces into the beaten egg and gently drop into the hot oil.
  7. Fry chicken, turning regularly, until golden brown and no longer pink in the center, 7 to 10 minutes; transfer to a large bowl.
  8. Drizzle mayonnaise sauce over fried chicken and quickly mix to coat.

03/27/2018
Crispy Chicken with Soy-Mayo Sauce, recipe PT15M PT1H 5 455 calories

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