Inexpensive and dry chicken breasts are transformed into a tender, juicy, and delicious meal. If you have a large amount or a small amount of meat, it doesn't matter. I love soy sauce and mayonnaise so much!
Remove the skin from the chicken breasts, and slice diagonally into thin pieces. Add the soy sauce and sake for the marinade, and rub into the chicken.
Thinly but evenly coat the chicken with katakuriko.
Pour a generous amount of oil into a frying pan, and fry the chicken over low heat. I cooked it in 2 batches.
Swirl in mayonnaise, soy sauce, and vinegar to finish. Please adjust the taste to your liking Add a little bit of soy sauce to the mayo base.
I added vinegar not because I want the acidity, but because the mayonnaise will blend in more easily. The sauce is thick without the vinegar. You can substitute the vinegar with other ingredients.
Once the chicken is cooked, transfer to a plate. Pour the mayonnaise and soy sauce mixture on top, and mix.
Serve with vegetables as a garnish underneath, and done. Drizzle a small amount of mayonnaise and soy sauce mixture on top at the end. It makes the dish look delicious.
Bonus: Here's the leftover chicken skin Add soy sauce, salt, and chicken skin to consommé stock. Enjoy the consomme soup which contains a bunch of umami.
Story Behind this Recipe
Chicken breast is inexpensive but tends to be a bit dry. I think chicken thighs are better. You can make up for this by preparing the meat a bit differently. You can flavour them with many different seasonings, but I love soy sauce and mayonnaise.
Slice the chicken breasts diagonally into thin pieces. Coat with katakuriko potato starch flour. Don't fry the chicken over high heat. Fry slowly and patiently over low heat. When the chicken is cooked through, it's done. Don't cook it for too long. These 3 are the important tips to make sure your chicken is tender and juicy.