From Koutarou Kentei's 'Chicken Never Disappoints' series, here's a Teriyaki Mayo Chicken that makes chicken breast incredibly tender and juicy. The secret is coating it with egg and a simple teriyaki sauce, making it an irresistible dish that pairs perfectly with rice. It's also great for bento boxes!
Ingredients
Main Ingredients (2 servings)
- Chicken Breast: 1 large (approx. 300g)
- Egg: 1
- Potato Starch: as needed
Seasonings
- Salt: 1/3 tsp
- Grated Ginger: 1 clove
- [A] Soy Sauce: 2 tbsp
- [A] Mirin (Sweet Rice Wine): 2 tbsp
- [A] Sugar: 1/2 tbsp
- [A] Cooking Sake (Rice Wine): 2 tbsp
- Vegetable Oil: as needed
- Mayonnaise: as needed
- Chopped Nori (Dried Seaweed): as needed
Steps
- Cut Chicken Breast (approx. 300g) into 1cm thick strips along the grain into three pieces.
- Place the cut chicken breast in a bowl and rub in 1/3 tsp Salt and 1 clove Grated Ginger.
- Add 1 Egg and mix well, ensuring the chicken breast is thoroughly coated. (Secret Tip!) Coating with egg prevents the chicken breast from becoming dry and ensures it stays juicy.
- In a separate bowl, mix 2 tbsp Soy Sauce, 2 tbsp Mirin (Sweet Rice Wine), 1/2 tbsp Sugar, and 2 tbsp Cooking Sake (Rice Wine) to create the teriyaki sauce.
- Heat Vegetable Oil (as needed) in a frying pan over medium heat.
- Lightly coat the chicken breast with Potato Starch (as needed) and sear one side. Cook until the surface is firm and the potato starch forms a coating.
- Briefly sear the other side.
- Wipe off excess oil and flour from the pan with a paper towel, and turn off the heat.
- Pour the prepared teriyaki sauce into the pan. Return to heat and toss the chicken breast until well coated with the sauce.
- Transfer to a serving dish. If there's any sauce remaining in the pan, pour it over the chicken.
- Garnish with Mayonnaise (as needed) and Chopped Nori (as needed), if desired.
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