An easy and budget-friendly recipe featuring incredibly tender chicken breast and sweet, seasonal corn. Simply chop, mix, and pan-fry to create 'Chunky Corn Mayo Chicken' that everyone from kids to adults will love. It's delicious even when cold, making it perfect for bento boxes. Give it a try!
Ingredients
Main Ingredients (2 servings)
- Corn 1 cob (approx. 100g net weight)
- Chicken Breast 250g
- Potato Starch 3 tbsp
Seasonings
- [A] Cooking Sake (Rice Wine) 2 tbsp
- [A] Mayonnaise 1 tbsp
- [A] Soy Sauce 2 tsp
- [A] Grated Garlic 1 tsp
- Vegetable Oil (for frying, to taste)
Steps
- Peel the dirty outer leaves from 1 corn cob, dip in water, and wrap in plastic wrap.
- Microwave on 600W for 5.5 minutes, then let it cool.
- Cut off the base of the corn, then peel off the husk.
- Cut the corn in half lengthwise, then cut each half in half again.
- Carefully remove the corn kernels from the cob. Aim for approx. 100g net weight. (Tip: Tilting the cob can help the kernels come off cleanly. If fresh corn is unavailable, canned corn can be substituted.)
- Remove the skin from 250g chicken breast, slice it open into two halves, and cut into approx. 5mm cubes. (Tip: For added flavor, include the chicken skin in the cooking. Omit if you prefer.)
- Place the chicken breast in a bowl.
- Add 2 tbsp Cooking Sake (Rice Wine), 1 tbsp Mayonnaise, 2 tsp Soy Sauce, and 1 tsp Grated Garlic to the bowl and mix well.
- Add 3 tbsp Potato Starch and mix again.
- Add the corn kernels and mix everything together.
- Heat Vegetable Oil (to taste) in a frying pan over medium heat.
- Scoop portions of the mixture with a spoon, flatten them into circular shapes, and pan-fry over medium heat. (Tip: Adding coarsely ground black pepper to your preference will enhance the flavor.)
- Once the bottoms are browned and firm, flip them over.
- Cover with a lid and steam-fry over medium-low heat for 2 minutes.
- Transfer to a plate after steaming and serve. Enjoy!
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