Crispy Chicken With Soy Mayo Sauce Food

CRISPY CHICKEN WITH SOY-MAYO SAUCE

Steps:

• 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.

CRISPY CHICKEN SANDWICH WITH BUTTERMILK SLAW AND HERBED MAYO

Steps:

• Prep the chicken:
• Combine buttermilk, hot sauce, and 2 tsp. salt in a large, shallow bowl. Add chicken, cover, and chill 2 hours.
• Meanwhile, combine mayonnaise and herbs in a small bowl; cover and chill until ready to use.
• Place cornstarch in a shallow baking dish. Combine flour, paprika, cayenne, garlic powder, black pepper, and 1 1/2 tsp. salt in another shallow baking dish. Lightly beat eggs in a shallow bowl. Remove chicken from buttermilk mixture and dredge in cornstarch, shaking off excess. Dip in egg mixture, letting excess drip back into bowl, then coat in flour mixture, shaking off excess. Repeat for a second coating. Place chicken on a lightly floured sheet tray; chill at least 15 minutes or up to 1 hour.
• Make the Buttermilk Slaw:
• Whisk buttermilk, mayonnaise, vinegar, pepper, honey, and 1 tsp. salt in a medium bowl. Add cabbage and carrot and toss to combine.
• Fry the chicken:
• Pour oil into a heavy-duty pot to a depth of 3/4" and fit pot with deep-fry thermometer. Heat oil over medium-high until thermometer registers 350°F. Reduce heat to medium, then fry chicken pieces, two at a time and turning occasionally, until crispy and golden and the internal temperature registers 165°F on an instant-read thermometer, about 3 minutes. Transfer to a wire rack set inside a rimmed baking sheet; season with salt.
• Assemble the sandwiches:
• Spread rolls on cut sides with butter. Heat a large skillet over medium. Working in batches, cook rolls, buttered side down, until browned and crisp, about 1 minute.
• Spread one side of bun with herbed mayonnaise. Build each sandwich with chicken, pickles, 1/4 cup slaw, and remaining bun. Serve remaining slaw alongside.

CRISPY SESAME CHICKEN

Steps:

• Place the chicken in a bowl then add the egg and soy sauce. Massage the egg and soy into the chicken well then allow to sit for a few minutes while you make the sauce.
• To make the sauce, heat the oil in a large pan then cook for garlic for 30 seconds until fragrant.
• Pour in the soy sauce, water, sugar, vinegar and sesame oil. Bring to a simmer then pour in the cornstarch slurry. Reduce the heat then simmer until the sauce is thick and glossy. Remove from the heat and set aside.
• Heat enough oil to fry the chicken in a deep pan or pot. Place a wire rack over a sheetpan.
• Combine the flour and cornstarch in a separate bowl then coat the chicken in the flour mixture, making sure each piece is completely covered.
• Carefully add the chicken to the hot oil, cooking in batches to avoid over-crowding the pan, until the chicken is golden brown and crisp. Remove with a slotted spoon and allow to drain on the wire rack while you cook the remaining chicken.
• Place the pan with the sauce back on the heat and bring to a simmer. Add the fried chicken and sesame seeds to the pan then toss to coat the chicken in the sauce. Season to taste with more soy, vinegar or sesame oil as necessary then serve over rice or noodles.

CRISPY CHICKEN WITH SOY-MAYO SAUCE

Steps:

• 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.