Our fried chicken in mayo sauce is a delicious and creative take on the traditional fried chicken, crispy pieces of chicken are coated in a sweet and spicy wasabi mayo sauce, then served along with fresh mixed berries and balsamic reduction.
Fried Chicken in Mayo Sauce
CUISINES: New American
TIME: 30 min
SERVING: 2 People
- 2 large Chicken Leg Quarters
- 2 stalks Celery
- 1 medium Carrot
- ½ small Onion
- 1 tbsp Ginger
- 1 tsp Salt
- 1 tbsp Cooking Wine
- 1 small Egg
- ⅓ cup Corn Starch
- ⅓ cup Mayonnaise
Debone and remove the skin of the chicken leg quarters. Cross cut the meat’s surface, then cut it into small chunks, place it into a bowl and set aside.
Slice the celery, carrot, onion, and ginger, then add the ingredients to the chicken, season with salt and cooking wine, mix well and let it marinate in the fridge for 2 hours.
After 2 hours, remove the chicken into another bowl. Crack an egg over the chicken and mix well. Then coat each piece of chicken with corn starch and set it aside for frying.
Pour 3 inches of cooking oil into a deep skillet, heat the skillet over medium-high heat, when the oil temperature reaches 400°F / 200°C, drop the chicken into the oil and fry until it turns light golden, about 1-2 minutes, remove chicken onto a plate.
When the oil temperature rises, return the chicken into the skillet and fry again until crispy and golden brown, about 2-3 minutes. Remove the fried chicken pieces onto a paper towel-lined plate and set aside.
In a medium pan, add in mayonnaise, wasabi, honey, water, and lemon juice, stir well and cook over medium-low heat, when the sauce has thickened, add the fried chicken pieces and toss to coat, then add in 6
To plate, place a small bowl over the plate and drizzle balsamic reduction around the bowl in a half circle, trace the balsamic reduction with a brush to form a smooth pattern. Arrange fried chicken and berries over the sauce, garnish with fresh berries, edible flowers and pea shoots. Serve and enjoy!