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Chicken Mayo Made with Chicken Breast (Ebi-Mayo Style)
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Cut the chicken breast as is into 1 cm-wide slices, working through the whole piece.
Ingredients for this step
Chicken breast
1 piece
1:26
~3 min
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Ingredients
1
Cut the chicken breast as is into 1 cm-wide slices, working through the whole piece.
Chicken breast 1 piece
1:26
~3 min
2
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.
1:50
~3 min
3
Lay the sticks sideways and pound them firmly, until slits start to form.
2:23
~2 min
4
Sprinkle salt and grated garlic over the pounded meat and rub it in well.
2:49
~2 min
5
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.
3:11
~3 min
6
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.
4:26
~3 min
7
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.
5:26
~2 min
8
Fry until one side is golden and crisp.
6:30
~4 min
9
Once golden, flip and fry the other side until crisp as well.
7:00
~3 min
10
When done, transfer to a tray and drain off the excess oil.
7:17
~1 min
11
While still hot, add to the bowl of aurora sauce and toss everything gently and lightly.
7:36
~1 min
12
Plate, pour over the remaining sauce, and sprinkle black pepper to taste to finish.
8:00
~1 min
1
Step 1
Cut the chicken breast as is into 1 cm-wide slices, working through the whole piece.
Chicken breast
1 piece
2
Step 2
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.
Chicken breast
1 piece
3
Step 3
Lay the sticks sideways and pound them firmly, until slits start to form.
Chicken breast
1 piece
4
Step 4
Sprinkle salt and grated garlic over the pounded meat and rub it in well.
Chicken breast
1 piece
Salt
2/3 teaspoon
Garlic
1 clove
5
Step 5
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.
Chicken breast
1 piece
Potato starch
3 tablespoons
Flour
3 tablespoons
Sake
3 to 4 tablespoons
6
Step 6
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.
Mayonnaise
3 tablespoons
Milk
1/2 tablespoon
Ketchup
1 teaspoon
Sugar
1 teaspoon
Doubanjiang
1/3 teaspoon
Lemon juice
1/2 tablespoon
7
Step 7
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.
Chicken breast
1 piece
Vegetable oil
to taste
11
Step 11
While still hot, add to the bowl of aurora sauce and toss everything gently and lightly.
Chicken breast
1 piece
Mayonnaise
3 tablespoons
Milk
1/2 tablespoon
Ketchup
1 teaspoon
Sugar
1 teaspoon
Doubanjiang
1/3 teaspoon
Lemon juice
1/2 tablespoon
12
Step 12
Plate, pour over the remaining sauce, and sprinkle black pepper to taste to finish.
Black pepper
as desired
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