Miso Mayo Chicken
This moist and juicy Miso Mayo Chicken uses chicken breast without any dryness. By carefully marinating it with sugar, salt, and sake, it becomes incredibly tender. The rich miso-mayo-ponzu sauce makes it perfect for a main dish or a snack.
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🍳 Cooking Flow
Slice the chicken breast against the grain → Massage with sugar, salt, and sake in that order, then marinate in the refrigerator for 1 hour → Prepare the sauce by mixing seasonings (mayonnaise, miso, garlic, sugar, ponzu) → Coat the chicken with potato starch and pan-fry both sides over medium heat with sesame oil → Add the sauce to coat, stir in chopped green onions, and finish cooking
Cooking Steps
Brief Cooking Order
Slice the chicken breast against the grain → Massage with sugar, salt, and sake in that order, then marinate in the refrigerator for 1 hour → Prepare the sauce by mixing seasonings (mayonnaise, miso, garlic, sugar, ponzu) → Coat the chicken with potato starch and pan-fry both sides over medium heat with sesame oil → Add the sauce to coat, stir in chopped green onions, and finish cooking
Introduction
This moist and juicy Miso Mayo Chicken uses chicken breast without any dryness. By carefully marinating it with sugar, salt, and sake, it becomes incredibly tender. The rich miso-mayo-ponzu sauce makes it perfect for a main dish or a snack.
Step 1
Remove the skin from the chicken breast, divide into 3 blocks according to the direction of the fibers, and slice each into 2cm-wide pieces against the grain.
Step 2
Place the sliced chicken into a container or plastic bag. Add 1 tsp of sugar first and massage well until it is no longer grainy. Continue by adding 1/2 tsp of salt and 1 tbsp of sake, massage again, cover with plastic wrap, and marinate in the refrigerator for 1 hour.
Step 3
Cut off the root ends of the green onions and slice them thinly.
Step 4
In a bowl, combine mayonnaise, miso, grated garlic, and 1/2 tsp of sugar. Add the ponzu little by little while mixing until smooth to create the sauce.
Step 5
Lightly pat off any excess moisture from the surface of the marinated chicken with a paper towel, add 2 tbsp of potato starch, and coat the pieces evenly.
Ingredients List
Important Notes
Since chicken breast fibers run in three different directions, divide the meat into three blocks first, then slice against the grain for a tender texture that is easy to bite through. 💡
The most important point to prevent dryness and ensure a moist finish is to massage sugar into the meat first for its moisture-retaining properties (it is harder to penetrate if massaged with salt at the same time). ⚠️
The standard marinating time is 1 hour, but please marinate for at least 30 minutes if you are in a hurry. ⏱️
When making the sauce, add the ponzu little by little while mixing; if you add it all at once, the mayonnaise is likely to clump. 🍳
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