This is one of my favorite dishes. The sake and mayo marinade makes chicken tender and juicy. It is great with steamed white rice and some simple salt and pepper sautéed asparagus with garlic. I sometimes use chicken tender strips to save time. You can also use shrimp instead of chicken. I understand that many of you don't have sake, but if you use white wine instead, the chicken will not the taste the same.
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.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.