Loading...

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.

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.

Sprinkle the cornstarch over the chicken mixture.

Mix all ingredients thoroughly, ensuring the chicken pieces are evenly coated with the marinade. Use your hands for best results.

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.

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.

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.

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.

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.

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.


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.

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.

Sprinkle the cornstarch over the chicken mixture.

Mix all ingredients thoroughly, ensuring the chicken pieces are evenly coated with the marinade. Use your hands for best results.

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.

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.

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.

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.

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.

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.
