Mayo Teriyaki Chicken

Mayo Teriyaki Chicken

The skin is crispy and the meat is juicy. The secret to the delicious flavor is the mayonnaise and katakuriko. I also give a description on how to fry it.

Ingredients: 4 servings

Chicken thighs
1-2 tablespoons
Salt and pepper
to taste
1 tablespoon
Soy sauce
4 tablespoons
2 tablespoons
2 tablespoons
2 tablespoons


1. Cut the chicken in half. Slice the thicker sections.
2. Put the chicken in a plastic bag. Add the salt and pepper and rub it all together. Add the mayonnaise and continue rubbing. Let marinate for 1 hour in the refrigerator.
3. Add the katakuriko to the bag and rub some more. Heat up a small amount of oil in a frying pan and pan-fry one side of the chicken on medium heat.
4. Once browned, flip over and fry the other side.
5. Pour in the sake, cover with a lid, and steam fry on low-medium heat. Once cooked through, place on a plate.
6. Wipe the frying pan with a paper towel. Heat the soy sauce, mirin, and sugar.
7. Once boiling, return the meat to the pan and cook on medium heat while coating with the sauce. Cut into bite-sized pieces, and it's done.
8. It's also delicious when topped with tartar sauce.

Story Behind this Recipe

I wanted to cook some juicy and crispy teriyaki chicken.