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Crispy Chicken with Soy-Mayo Sauce

Crispy Chicken with Soy-Mayo Sauce


"This is one of my favorite dishes. The sake and mayo marinade makes chicken tender and juicy. It is great with steamed white rice and some simple salt and pepper sautéed asparagus with garlic. I sometimes use chicken tender strips to save time. You can also use shrimp instead of chicken. I understand that many of you don't have sake, but if you use white wine instead, the chicken will not the taste the same."
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40 m servings 628 cals
Serving size has been adjusted!
Original recipe yields 2 servings


  • Calories:
  • 628 kcal
  • 31%
  • Fat:
  • 44.6 g
  • 69%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 30.1 g
  • 60%
  • Cholesterol:
  • 175 mg
  • 58%
  • Sodium:
  • 633 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Put chicken pieces in a bowl; season with salt and pepper.
  2. 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.
  3. 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.
  4. Pour enough oil into a large skillet to be about 1/4 inch deep; heat over medium-high heat.
  5. Remove chicken from the marinade and shake off excess. Discard remaining marinade.
  6. Coat chicken in the cornstarch mixture; dip chicken pieces into the beaten egg and gently drop into the hot oil.
  7. Fry chicken, turning regularly, until golden brown and no longer pink in the center, 7 to 10 minutes; transfer to a large bowl.
  8. Drizzle mayonnaise sauce over fried chicken and quickly mix to coat.


  • Editor's Notes:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

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Read all reviews 6
  1. 6 Ratings

Most helpful positive review

This recipe is delicious. The chicken has a slight crunch and the sauce glazes all of it perfectly. This is a hit.

Most helpful critical review

A little spice would have helped

Most helpful
Most positive
Least positive

This recipe is delicious. The chicken has a slight crunch and the sauce glazes all of it perfectly. This is a hit.

OMG! I decided to become a member so I can keep this recipe. I loved the soy-mayo combination and it was easy to make. I didn't use much oil but just to cover the pan and it was fine. The me...

Very nice. A little to much ketchup. Used white wine instead of sake. Maybe a better name for this chicken would be sweet chicken...

A little spice would have helped

This is a keeper! As usual I didn't have all the ingredients and had to improvise. I used red wine vinegar in place of Saki. And, I was short on mayo by a couple of tablespoons. I had some sesa...

I did not care for this recipe

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