Crispy Chicken with Soy-Mayo Sauce

Ingredients

• 2 tablespoons cornstarch 
• 1  eggs 
• 2 tablespoons flour all-purpose
• 0.1 teaspoon ground pepper black
• 1.5 teaspoons honey 
• 1 tablespoon catsup 
• 0.5 teaspoon juice of lemon 
• 5 tablespoons mayonnaise divided
• 2 tablespoons sake (Japanese rice wine)
• 0.1 teaspoon salt 
• 0.5 pound chicken breast boneless skinless cut into 1-inch cubes
• 0.8 teaspoon soya sauce 
• 1 cup vegetable oil or as needed

Equipment

• bowl
• frying pan
• whisk
• plastic wrap

Directions

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.