Name: Creamy Mayo Chicken Breast (Chicken Mayo)
Cuisine: 中華
Ingredients: 1 chicken breast (approx. 300g); 1 grated garlic clove; 2/3 tsp salt; 3 tbsp potato starch; 3 tbsp all-purpose flour; 3 to 4 tbsp sake; Vegetable oil, as needed; Coarsely ground black pepper, to taste; [Mayo Sauce] 3 tbsp mayonnaise; [Mayo Sauce] 1/2 tbsp milk; [Mayo Sauce] 1 tsp tomato ketchup; [Mayo Sauce] 1 tsp sugar; [Mayo Sauce] 1/3 tsp doubanjiang (chili paste); [Mayo Sauce] 1/2 tbsp lemon juice (or vinegar)

About "Creamy Mayo Chicken Breast (Chicken Mayo)"

Cut a single chicken breast into strips, tenderize them, and coat them in a double-flour batter of potato starch and flour before pan-frying. As they cook, they naturally curl up to look just like shrimp! Toss them while hot in a special sauce made of mayonnaise, milk, ketchup, chili paste (doubanjiang), and lemon juice. The thick coating locks in moisture, keeping the chicken breast incredibly juicy and tender. This budget-friendly, hearty main dish is sure to please the whole family.

Video Timestamps

Tips for Making "Creamy Mayo Chicken Breast (Chicken Mayo)"

Prep
- Cut the chicken breast into 1cm-wide strips, then lightly pound with the blade of your knife. This tenderizes the meat and helps the batter and sauce cling to it.
Seasoning
- Add 2/3 tsp salt and 1 grated garlic clove to the cut chicken, and rub it in thoroughly by hand to season.
Batter
- Use a double-flour coating of 3 tbsp potato starch (for crispiness) and 3 tbsp all-purpose flour (for fluffiness), mixed with 3 to 4 tbsp sake. Add more sake if it is too powdery.
Batter Role
- A thick batter protects the chicken breast, locking in moisture to keep it juicy and tender.
Pan-Frying
- Heat a generous amount of oil over medium heat and add the chicken pieces. Fry for 2 to 3 minutes on one side, flip, and fry for 1 to 2 minutes. Do not overcook, or it will become tough.
Sauce
- Mix 3 tbsp mayonnaise with 1/2 tbsp milk to thin it out, then add ketchup for depth, doubanjiang for a kick, and lemon juice (or vinegar) for a refreshing finish.
Finishing
- Toss the freshly fried chicken into the mayo sauce while it is still hot, coating it gently.

Ingredients for "Creamy Mayo Chicken Breast (Chicken Mayo)"

14 items

* Tap ingredient names to find on Amazon

1chicken breast (approx. 300g)
1grated garlic clove
2/3tsp salt
3tbsp potato starch
3tbsp all-purpose flour
3to 4 tbsp sake
Vegetableoil, as needed
Coarselyground black pepper, to taste
[MayoSauce] 3 tbsp mayonnaise
[MayoSauce] 1/2 tbsp milk
[MayoSauce] 1 tsp tomato ketchup
[MayoSauce] 1 tsp sugar
[MayoSauce] 1/3 tsp doubanjiang (chili paste)
[MayoSauce] 1/2 tbsp lemon juice (or vinegar)

How to Make "Creamy Mayo Chicken Breast (Chicken Mayo)"

1
Cut the chicken breast into 1cm-wide slices, then cut them into 1cm-wide strips. Cut each strip into 2 to 3 bite-sized pieces.
2
Lightly pound the cut chicken pieces with the blade of your knife to make shallow scores.
3
Transfer the chicken to a bowl, add 2/3 tsp salt and 1 grated garlic clove, and rub it in thoroughly by hand.
4
Add 3 tbsp potato starch and 3 tbsp all-purpose flour to the same bowl, then add 3 to 4 tbsp sake and mix well by hand. If it is too powdery, add a little more sake to adjust.
5
In a separate bowl, combine 3 tbsp mayonnaise, 1/2 tbsp milk, 1 tsp tomato ketchup, 1 tsp sugar, 1/3 tsp doubanjiang, and 1/2 tbsp lemon juice. Mix well to make the special mayo sauce.
6
Heat a generous amount of vegetable oil in a frying pan over medium heat, and carefully add the battered chicken pieces one by one.
7
Pan-fry for 2 to 3 minutes until one side is golden and crispy, then flip and fry the other side for 1 to 2 minutes. Be careful not to overcook, or the chicken will become tough.
8
Once both sides are cooked, transfer the chicken to a wire rack or paper towel-lined tray to drain excess oil.
9
While the chicken is still hot, toss it into the bowl with the mayo sauce and gently coat all the pieces.
10
Plate the chicken and sprinkle with coarsely ground black pepper to taste. Enjoy!

Detailed Commentary on "Creamy Mayo Chicken Breast (Chicken Mayo)"

* Content organized by topics from the video.

The Appeal of Budget-Friendly Chicken Mayo

Koh Kentetsu greets everyone with his familiar chicken puppet, introducing this episode of the 'Chicken Never Betrays You' series. Following his highly popular Ebi Mayo (Shrimp Mayo) recipe, he introduces 'Chicken Mayo' using chicken breast. With chicken thigh prices rising, finding delicious ways to prepare budget-friendly chicken breast is key for daily meals. Using chicken breast makes it easy, filling, and highly satisfying. He passionately explains how this dish is cheaper, tastier, and more filling than shrimp before starting the cook.

Tenderizing Chicken Breast: Cutting & Prep

We use one chicken breast (approx. 300g). Chicken breast is great for volume, but how you cut it makes a huge difference in taste. First, slice it into 1cm-wide pieces, then cut those into 1cm-wide strips. Divide each strip into 2 to 3 pieces, then lightly pound the meat with the blade of your knife to create shallow scores. Pounding tenderizes the meat and helps the batter and sauce cling to it better. Transfer the cut chicken to a bowl, add 2/3 tsp salt and 1 grated garlic clove, and rub it in thoroughly by hand to season.

Crispy & Fluffy: The Double-Flour Batter

Next, prepare the batter. The key is to make a thick coating that locks in the chicken's juices. We use a 'double-flour' combination of 3 tbsp potato starch and 3 tbsp all-purpose flour. The potato starch provides a crispy texture, while the flour adds a fluffy softness, creating the perfect bite. Add 3 to 4 tbsp sake and mix well by hand. This thick coating protects the chicken breast, keeping it juicy and tender. If the mixture feels too dry or powdery, adjust by adding a splash of sake.

The Perfect Balance: Special Mayo Sauce

Now, make the special mayo sauce that defines this dish. In a bowl, combine 3 tbsp mayonnaise, 1/2 tbsp milk, 1 tsp ketchup, 1 tsp sugar, 1/3 tsp doubanjiang, and 1/2 tbsp lemon juice (or vinegar). While mayonnaise alone can feel heavy, thinning it with milk, adding depth with ketchup, and adding a kick with doubanjiang creates a wonderful balance. The fresh acidity of the lemon juice keeps it refreshing yet rich. Since you will toss the chicken directly into this sauce, using a slightly larger bowl is recommended.

Just Like Shrimp! Pan-Frying to Golden

Heat a generous amount of vegetable oil in a frying pan over medium heat. Carefully add the battered chicken pieces one by one. The strips of chicken naturally curl up in the hot oil, making them look exactly like peeled shrimp! This is the secret trick of the recipe. Since shrimp can be expensive, using chicken breast as a substitute is a fantastic budget saver. Fry for 2 to 3 minutes until golden and crispy, then flip and fry the other side for 1 to 2 minutes. Avoid overcooking to prevent toughness, and drain on a tray once done.

Toss and Serve! Unbelievably Tender & Tasty

While the freshly fried chicken is still hot, toss it into the bowl with the special mayo sauce. Gently coat the pieces, then transfer to a serving plate. Finish with coarsely ground black pepper to taste, and your hearty, crispy, and fluffy Chicken Mayo is ready! When you eat it, the visual resemblance to shrimp is so convincing it might confuse your brain. One bite reveals a crispy coating perfectly paired with the sauce, and the chicken breast is surprisingly juicy and tender. It is a budget-friendly recipe that is just as satisfying—if not more so—than shrimp mayo.

Tender & Budget-Friendly! Better Than Shrimp! How to Make Chicken Mayo