Chicken Mayo Made with Chicken Breast (Ebi-Mayo Style)
Main · Chinese30 min(Prep 15 min + Cook 15 min) · 580 kcal per serving · 2 servings · Normal
Chicken mayo made by cutting chicken breast into 1 cm-wide sticks, pounding them, and pan-frying them in a double coating of potato starch and flour. The pieces curl up so they look just like shrimp, and they're tossed in an aurora sauce made with mayonnaise, milk, ketchup, sugar, doubanjiang, and lemon juice — rich yet refreshing. A budget-friendly recipe that uses inexpensive chicken breast instead of pricey shrimp for a filling, crisp-and-fluffy result.
Instructions
- Cut the chicken breast as is into 1 cm-wide slices, working through the whole piece.
- Cut the 1 cm-wide slices into 2 pieces at the small ends and 3 pieces at the larger parts, so everything becomes sticks a little over 1 cm thick.
- Lay the sticks sideways and pound them firmly, until slits start to form.
- Sprinkle salt and grated garlic over the pounded meat and rub it in well.
- Add both the potato starch and flour, then the sake, and mix vigorously until everything is well coated. If it's too floury or the coating clumps up anywhere, add a little more sake or water to adjust.
- In a slightly large bowl, combine the mayonnaise, milk, a little ketchup, sugar, and doubanjiang and lemon juice (or vinegar) if you have them, and mix to make the aurora sauce.
- Heat a slightly generous amount of oil in a frying pan and add the coated chicken one piece at a time. The pieces curl up on their own into a shape like peeled shrimp.
- Fry until one side is golden and crisp.
- Once golden, flip and fry the other side until crisp as well.
- When done, transfer to a tray and drain off the excess oil.
- While still hot, add to the bowl of aurora sauce and toss everything gently and lightly.
- Plate, pour over the remaining sauce, and sprinkle black pepper to taste to finish.
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