Crispy Mayo Chicken
Crispy Mayo Chicken
Ingredients
For the Crispy Mayo Chicken
- 2 pounds boneless skinless chicken thighs
- 1/4 cup Kewpie mayonnaise
- 2 tablespoons soy sauce
- 1/2 tablespoon mirin
- 1 teaspoon garlic powder
- 1 pinch ground ginger, to taste
- 1 pinch salt
- 1 pinch pepper
- 1/4 cup cornstarch
- 2 cups oil, for frying, or as needed
For Serving and Garnish
- 2 scallions, sliced, for garnish (optional)
- 1/2 lemon, cut into wedges, for garnish (optional)
- 4 cups cooked rice, for serving
Instructions
- 1
Trim any excess fat from the boneless skinless chicken thighs. Cut the chicken into bite-sized pieces, approximately 1 to 1 1/2 inches, and place them in a large mixing bowl.
⏱️ 5 min
- 2
Add the Kewpie mayonnaise, soy sauce, mirin, garlic powder, ground ginger, a pinch of salt, and a pinch of pepper to the chicken in the bowl.
⏱️ 2 min
- 3
Sprinkle the cornstarch over the chicken mixture.
⏱️ 1 min
- 4
Mix all ingredients thoroughly, ensuring the chicken pieces are evenly coated with the marinade. Use your hands for best results.
⏱️ 2 min
- 5
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the chicken to marinate and absorb the flavors. This is a passive step.
⏱️ 30 min
- 6
Heat approximately 2 cups of oil in a large skillet or deep pot over medium-high heat until it reaches 350°F. Ensure there is enough oil to submerge the chicken pieces partially.
⏱️ 5 min•🌡️ 350
- 7
Carefully add the marinated chicken to the hot oil in a single layer, being careful not to overcrowd the pan. Cook in batches if necessary to maintain oil temperature and ensure even crisping.
⏱️ 1 min•🌡️ 350
- 8
Fry the chicken for 5 to 7 minutes per batch, turning occasionally, until it is golden brown, crispy, and cooked through. The internal temperature should reach 165°F.
⏱️ 7 min•🌡️ 350
- 9
Remove the cooked chicken from the oil and place it on a wire rack set over a paper towel-lined plate to drain any excess oil.
⏱️ 1 min
- 10
Serve the crispy chicken immediately over a bed of hot cooked rice. Garnish with sliced scallions and a squeeze of fresh lemon juice, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Mayo Chicken
For the Crispy Mayo Chicken
- 2 pounds boneless skinless chicken thighs
- 1/4 cup Kewpie mayonnaise
- 2 tablespoons soy sauce
- 1/2 tablespoon mirin
- 1 teaspoon garlic powder
- 1 pinch ground ginger, to taste
- 1 pinch salt
- 1 pinch pepper
- 1/4 cup cornstarch
- 2 cups oil, for frying, or as needed
For Serving and Garnish
- 2 scallions, sliced, for garnish (optional)
- 1/2 lemon, cut into wedges, for garnish (optional)
- 4 cups cooked rice, for serving
Instructions
- 1
Trim any excess fat from the boneless skinless chicken thighs. Cut the chicken into bite-sized pieces, approximately 1 to 1 1/2 inches, and place them in a large mixing bowl.
⏱️ 5 min - 2
Add the Kewpie mayonnaise, soy sauce, mirin, garlic powder, ground ginger, a pinch of salt, and a pinch of pepper to the chicken in the bowl.
⏱️ 2 min - 3
Sprinkle the cornstarch over the chicken mixture.
⏱️ 1 min - 4
Mix all ingredients thoroughly, ensuring the chicken pieces are evenly coated with the marinade. Use your hands for best results.
⏱️ 2 min - 5
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the chicken to marinate and absorb the flavors. This is a passive step.
⏱️ 30 min - 6
Heat approximately 2 cups of oil in a large skillet or deep pot over medium-high heat until it reaches 350°F. Ensure there is enough oil to submerge the chicken pieces partially.
⏱️ 5 min•🌡️ 350 - 7
Carefully add the marinated chicken to the hot oil in a single layer, being careful not to overcrowd the pan. Cook in batches if necessary to maintain oil temperature and ensure even crisping.
⏱️ 1 min•🌡️ 350 - 8
Fry the chicken for 5 to 7 minutes per batch, turning occasionally, until it is golden brown, crispy, and cooked through. The internal temperature should reach 165°F.
⏱️ 7 min•🌡️ 350 - 9
Remove the cooked chicken from the oil and place it on a wire rack set over a paper towel-lined plate to drain any excess oil.
⏱️ 1 min - 10
Serve the crispy chicken immediately over a bed of hot cooked rice. Garnish with sliced scallions and a squeeze of fresh lemon juice, if desired.
⏱️ 1 min