Crispy Mayo Chicken

I’m not really sure what to call this recipe because let’s be honest, “mayo chicken” does not exactly sound appetizing… But hear me out: using mayonnaise as the base for this dish results in chicken that is unbelievably juicy, deeply flavorful, and coated in a perfectly crispy, golden crust. It is honestly one of those recipes that surprises you in the best way possible. The best part is its approachability and how quickly you can make it. This pan-fried mayo chicken comes together in less than an hour, uses pantry staples, and requires no complicated techniques. It is the kind of recipe that feels indulgent but is incredibly easy to pull off on a busy weeknight. If you are looking for a quick chicken dinner that delivers maximum flavor with minimal effort, this one deserves a spot in your rotation.

Why Mayo Works in This Recipe

A couple of years ago, I came across a recipe by Kenji Lopez-Alt, who, in my opinion, is one of the most brilliant food writers and food scientists of our time. In that recipe, he broke down the magic of using mayonnaise in a marinade, and it completely changed how I thought of marinades and mayo. Unlike oil, mayonnaise is already emulsified. That means it sticks to the chicken better and carries seasoning more effectively, allowing flavors to distribute evenly across every piece of meat. Instead of sliding off, the marinade clings to the surface, ensuring consistent seasoning from edge to edge.

Mayo also plays a considerable role in texture. When it’s cooked, it helps create a more even crust while locking in moisture. The result is chicken that stays juicy on the inside while developing a lightly crisp and golden exterior on the outside. I adapted that core idea into this simple pan-fried version. The result is an incredibly satisfying dish that feels way more impressive than the effort it takes to make. Feel free to cut any of your marinades with mayo, and taste the difference for yourself!

How to Make Crispy Mayo Chicken

Prep the Chicken

Start by cutting boneless, skinless chicken thighs into bite-sized pieces. Trim away any excess fat. If you prefer, you can also use chicken breast for a leaner option, or skin-on chicken thighs for extra flavor and texture. Please note that cooking times may vary slightly depending on the cut.

Marinade

Add the chicken to a bowl and mix in Kewpie mayonnaise. Season with soy sauce, mirin, garlic powder, ginger powder, salt, black pepper, and cornstarch. Mix everything thoroughly, making sure each piece of chicken is evenly coated in the marinade. Cover and refrigerate for at least 30 minutes, and up to 24 hours.

Pan Fry the Chicken

Heat a pan over medium-high heat and add a few tablespoons of oil. Once hot, add the chicken in an even layer, ensuring the pan is not overcrowded. Pan-fry the chicken for 6 to 7 minutes, turning as needed, until golden brown, crispy, and cooked through. The mayo marinade will help the chicken develop a beautiful crust while staying juicy inside.

Serve

Add freshly cooked white jasmine rice to a bowl, then top with the pan-fried mayo chicken. Garnish with sliced green onions, a crack of black pepper, and a wedge of lime for brightness. Serve immediately and enjoy!

Crispy Mayo Chicken

4.6 from 70 votes

Servings

2-3

servings

Prep time

30

minutes

Cooking time

10

minutes

Ingredients

US Metric

• 2 lbs 2 Chicken Thighs

• 1/4 cup 1/4 Oil, for frying

• Marinade:

• 1/4 cup 1/4 Kewpie Mayo

• 2 tbsp 2 Soy Sauce

• 1/2 tbsp 1/2 Mirin

• 1 tsp 1 Garlic Powder

• 1 tsp 1 Ginger Powder

• Salt and Pepper, to taste

• 1/4 cup 1/4 Cornstarch

• Garnishes:

• Green Onion

• Lemon Wedge

• Black Pepper

Directions

• Cut boneless, skinless chicken thighs into bite-sized pieces and trim off any excess fat
• Add chicken to a bowl and combine with Kewpie mayonnaise, soy sauce, mirin, garlic powder, ginger powder, salt, black pepper, and cornstarch
• Mix until all pieces are evenly coated. Cover and refrigerate for at least 30 minutes and up to 24 hours
• Heat a pan over medium-high heat with a few tablespoons of oil. Add chicken in an even layer without overcrowding. Cook for 6 to 7 minutes, turning as needed, until golden brown, crispy, and fully cooked through
• Serve:
• Serve over hot white jasmine rice. Garnish with green onions, black pepper, and a lime wedge. Enjoy!

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