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1
Cut the chicken into easy to eat pieces.
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2
The chicken in the photo is diced, but I recommend cutting it into thin diagonal slices, which cooks faster.
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3
Rub the seasonings, and let rest for 10 minutes or more (using a plastic bag would be handy).
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4
Coat the chicken with katakuriko.
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5
Add the mayonnaise for stir frying in a pan and turn on the heat.
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6
When the mayonnaise starts to melt, add the chicken.
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7
Brown the chicken over medium-high heat.
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8
Don't stir or move around the pieces too much.
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9
When the surface has browned, turn the heat down a little, cover with a lid and cook the chicken through.
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10
Reduced fat mayonnaise doesn't melt and forms lumps, so don't use it.
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11
If using reduced fat mayonnaise and it clumps up, just keep stir-frying constantly and then add the chicken.
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12
Enough oil will come out of the mayonnaise and it will taste great.
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13
If a lot of fat comes out (of the mayonnaise or chicken), just wipe it with paper towels to prevent the meat from getting soggy.
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14
Add more mayonnaise (to season) and ponzu sauce as well as the chopped green onion, and mix everything together briskly.
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15
If you brown the chicken properly to start with, the mayonnaise and ponzu sauce added at the end will cling to the pieces nicely, and they'll be very tasty.
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16
Tip: melt the mayonnaise for stir frying completely before adding the chicken.
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17
Tip no.
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18
2: the mayonnaise added at the end for flavor doesn't need to be heated.
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19
Just mix it lightly in and turn off the heat.
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20
Another tip: try adding 2 finely minced garlic cloves to the melted mayonnaise.
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21
Saute slowly over low heat to bring out the fragrance, then add the chicken.
