Mayo's 160°F smoke point creates a crispy crust that stays tender inside—buttermilk can't do this.
Crispy Mayo Chicken
Get ready to indulge in our Crispy Mayo Chicken, where succulent chicken meets a creamy mayo marinade for an unbeatable crunch! With a sprinkle of zesty garlic powder and a dash of paprika, this dish transforms simple ingredients into a flavor-packed delight that's sure to impress. Perfectly crispy on the outside and juicy on the inside, it's a must-try for any chicken lover!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- ground ginger (5 ml)
🥩Meat & Seafood(1)
- 2 pounds of boneless skinless chicken thighs (907 g)
🫙Pantry Staples(1)
- a quarter cup of cornstarch (60 ml)
🧂Spices & Seasonings(2)
- a teaspoon of garlic powder (5 ml)
- a pinch of salt and pepper
🍯Sauces & Condiments(2)
- half a tablespoon of mirin (7.5 ml)
- 2 tablespoons of soy sauce (30 ml)
📦Other(1)
- a quarter cup of Kewpie mayo (60 ml)
👨🍳 Instructions
- 1
Trim away any excess fat from the chicken thighs and cut into bite-sized pieces.
- 2
In a mixing bowl, cover the chicken with a quarter cup of Kewpie mayo.
- 3
Add 2 tablespoons of soy sauce, half a tablespoon of mirin, a teaspoon of garlic powder, ground ginger, and a pinch of salt and pepper.
- 4
Finish with a quarter cup of cornstarch and mix well to ensure the chicken is evenly coated.
- 5
Let the chicken marinate in the fridge for half an hour.
- 6
Heat oil in a pan to 350 degrees Fahrenheit.
- 7
Add the chicken in a single layer, avoiding overcrowding the pan.
- 8
Cook for 5-7 minutes or until golden brown and crispy.
- 9
Plate and serve.
💡 Pro Tips
- ✓Maintain oil temperature at exactly 350°F because mayonnaise has a low smoke point (around 400°F) and will burn if oil gets too hot, creating bitter flavors.technique350°F oil temperature
- ✓The 30-minute marination time allows cornstarch to fully hydrate and form a gel-like coating that creates maximum crispiness when it hits hot oil.timing30 minutes
- ✓Kewpie mayo works better than regular mayo because it contains more egg yolks (creating better emulsification) and rice vinegar, which helps tenderize the chicken proteins.ingredient
- ✓Pat chicken completely dry before coating because excess moisture will cause the cornstarch to clump and create uneven coating that won't crisp properly.technique
- ✓Use a thermometer to monitor oil temperature throughout cooking because adding cold chicken drops oil temp by 25-50°F, requiring heat adjustment to maintain crispiness.equipment25-50°F temperature drop
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Mayo's 160°F smoke point creates a crispy crust that stays tender inside—buttermilk can't do this.
Crispy Mayo Chicken
Get ready to indulge in our Crispy Mayo Chicken, where succulent chicken meets a creamy mayo marinade for an unbeatable crunch! With a sprinkle of zesty garlic powder and a dash of paprika, this dish transforms simple ingredients into a flavor-packed delight that's sure to impress. Perfectly crispy on the outside and juicy on the inside, it's a must-try for any chicken lover!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- ground ginger (5 ml)
🥩Meat & Seafood(1)
- 2 pounds of boneless skinless chicken thighs (907 g)
🫙Pantry Staples(1)
- a quarter cup of cornstarch (60 ml)
🧂Spices & Seasonings(2)
- a teaspoon of garlic powder (5 ml)
- a pinch of salt and pepper
🍯Sauces & Condiments(2)
- half a tablespoon of mirin (7.5 ml)
- 2 tablespoons of soy sauce (30 ml)
📦Other(1)
- a quarter cup of Kewpie mayo (60 ml)
👨🍳 Instructions
- 1
Trim away any excess fat from the chicken thighs and cut into bite-sized pieces.
- 2
In a mixing bowl, cover the chicken with a quarter cup of Kewpie mayo.
- 3
Add 2 tablespoons of soy sauce, half a tablespoon of mirin, a teaspoon of garlic powder, ground ginger, and a pinch of salt and pepper.
- 4
Finish with a quarter cup of cornstarch and mix well to ensure the chicken is evenly coated.
- 5
Let the chicken marinate in the fridge for half an hour.
- 6
Heat oil in a pan to 350 degrees Fahrenheit.
- 7
Add the chicken in a single layer, avoiding overcrowding the pan.
- 8
Cook for 5-7 minutes or until golden brown and crispy.
- 9
Plate and serve.
💡 Pro Tips
- ✓Maintain oil temperature at exactly 350°F because mayonnaise has a low smoke point (around 400°F) and will burn if oil gets too hot, creating bitter flavors.technique350°F oil temperature
- ✓The 30-minute marination time allows cornstarch to fully hydrate and form a gel-like coating that creates maximum crispiness when it hits hot oil.timing30 minutes
- ✓Kewpie mayo works better than regular mayo because it contains more egg yolks (creating better emulsification) and rice vinegar, which helps tenderize the chicken proteins.ingredient
- ✓Pat chicken completely dry before coating because excess moisture will cause the cornstarch to clump and create uneven coating that won't crisp properly.technique
- ✓Use a thermometer to monitor oil temperature throughout cooking because adding cold chicken drops oil temp by 25-50°F, requiring heat adjustment to maintain crispiness.equipment25-50°F temperature drop