Crispy Chicken with Soy-Mayo Sauce

Ingredients

• 1/2 pound skinless, boneless chicken breast, cut into 1-inch cubes
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 tablespoons sake (Japanese rice wine)
• 5 tablespoons mayonnaise, divided
• 1 tablespoon ketchup
• 1 1/2 teaspoons honey
• 3/4 teaspoon soy sauce
• 1/2 teaspoon lemon juice
• 2 tablespoons cornstarch
• 2 tablespoons all-purpose flour
• 1 egg
• 1 cup vegetable oil, or as needed

Directions

Put chicken pieces in a bowl; season with salt and pepper.

Stir sake and 2 tablespoons mayonnaise together in a separate bowl until smooth; add chicken and mix to coat. Cover bowl with plastic wrap and refrigerate at least 15 minutes.

Whisk remaining 3 tablespoons mayonnaise, ketchup, honey, soy sauce, and lemon juice together in a bowl. Stir cornstarch and flour together in a separate shallow bowl. Beat egg in a third bowl.

Pour enough oil into a large skillet to be about 1/4 inch deep; heat over medium-high heat.

Remove chicken from the marinade and shake off excess. Discard remaining marinade.

Coat chicken in the cornstarch mixture; dip chicken pieces into the beaten egg and gently drop into the hot oil.

Fry chicken, turning regularly, until golden brown and no longer pink in the center, 7 to 10 minutes; transfer to a large bowl.

Drizzle mayonnaise sauce over fried chicken and quickly mix to coat.