Crispy Chicken With Soy-Mayo Sauce - cooking recipe

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

Preparation

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.