Crispy Mayo Chicken
I'm not really sure what to call this recipe because let's be honest, “mayo chicken” does not exactly sound appetizing... But hear me out: using mayonnaise as the base for this dish results in chicken that is unbelievably juicy, deeply flavorful, and coated in a perfectly crispy, golden crust. It is honestly one of those
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lbs Chicken Thighs
- 1/4 cup Oil, for frying
- 1/4 cup Kewpie Mayo
- 2 tbsp Soy Sauce
- 1/2 tbsp Mirin
- 1 tsp Garlic Powder
- 1 tsp Ginger Powder
- Salt and Pepper, to taste
- 1/4 cup Cornstarch
- Green Onion
- Lemon Wedge
- Black Pepper
Instructions
- 1
Cut boneless, skinless chicken thighs into bite-sized pieces and trim off any excess fat
- 2
Add chicken to a bowl and combine with Kewpie mayonnaise, soy sauce, mirin, garlic powder, ginger powder, salt, black pepper, and cornstarch
- 3
Mix until all pieces are evenly coated. Cover and refrigerate for at least 30 minutes and up to 24 hours
- 4
Heat a pan over medium-high heat with a few tablespoons of oil. Add chicken in an even layer without overcrowding. Cook for 6 to 7 minutes, turning as needed, until golden brown, crispy, and fully cooked through
- 5
Serve:
- 6
Serve over hot white jasmine rice. Garnish with green onions, black pepper, and a lime wedge. Enjoy!