Crispy Mayo Chicken

A couple of years ago, I came across a recipe by Kenji Lopez-Alt, who, in my opinion, is one of the most brilliant food writers and food scientists of our time. In that recipe, he broke down the magic of using mayonnaise in a marinade, and it completely changed how I thought of marinades and mayo. Unlike oil, mayonnaise is already emulsified. That means it sticks to the chicken better and carries seasoning more effectively, allowing flavors to distribute evenly across every piece of meat. Instead of sliding off, the marinade clings to the surface, ensuring consistent seasoning from edge to edge. Mayo also plays a considerable role in texture. When it’s cooked, it helps create a more even crust while locking in moisture. The result is chicken that stays juicy on the inside while developing a lightly crisp and golden exterior on the outside. I adapted that core idea into this simple pan-fried version. The result is an incredibly satisfying dish that feels way more impressive than the effort it takes to make. Feel free to cut any of your marinades with mayo, and taste the difference for yourself!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut boneless, skinless chicken thighs into bite-sized pieces and trim off any excess fat

Step 2

Add chicken to a bowl and combine with Kewpie mayonnaise, soy sauce, mirin, garlic powder, ginger powder, salt, black pepper, and cornstarch

Step 3

Mix until all pieces are evenly coated. Cover and refrigerate for at least 30 minutes and up to 24 hours

Step 4

Heat a pan over medium-high heat with a few tablespoons of oil. Add chicken in an even layer without overcrowding. Cook for 6 to 7 minutes, turning as needed, until golden brown, crispy, and fully cooked through

Step 5

Serve over hot white jasmine rice. Garnish with green onions, black pepper, and a lime wedge. Enjoy!

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