Mayo Teriyaki Chicken

Name: Mayo Teriyaki Chicken
Yield: 4 servings
Cuisine: American
Ingredients: 2 Chicken thighs; 2 tbsp Mayonnaise; 1 Salt and pepper; 1 tbsp Katakuriko; 4 tbsp Soy sauce; 2 tbsp Sugar; 2 tbsp Mirin; 2 tbsp Sake

cookpad.japan @cookpad_jp

I wanted to cook some juicy and crispy teriyaki chicken.

It tastes the best if you fry the chicken until just a little bit crisply burned.

Rubbing in the mayonnaise makes the meat juicy, while rubbing in the katakuriko makes the skin crispy and delicious. Recipe by *koro mama *

I wanted to cook some juicy and crispy teriyaki chicken.

It tastes the best if you fry the chicken until just a little bit crisply burned.

Rubbing in the mayonnaise makes the meat juicy, while rubbing in the katakuriko makes the skin crispy and delicious. Recipe by *koro mama *

cookpad.japan @cookpad_jp

I wanted to cook some juicy and crispy teriyaki chicken.

It tastes the best if you fry the chicken until just a little bit crisply burned.

Rubbing in the mayonnaise makes the meat juicy, while rubbing in the katakuriko makes the skin crispy and delicious. Recipe by *koro mama *

I wanted to cook some juicy and crispy teriyaki chicken.

It tastes the best if you fry the chicken until just a little bit crisply burned.

Rubbing in the mayonnaise makes the meat juicy, while rubbing in the katakuriko makes the skin crispy and delicious. Recipe by *koro mama *

Saved

Ingredients

4 servings

2Chicken thighs
Seasoning
2 tbspMayonnaise
1Salt and pepper
1 tbspKatakuriko
Flavor
4 tbspSoy sauce
2 tbspSugar
2 tbspMirin
2 tbspSake

Saved

Steps

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.