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1
Remove the skin from the chicken breast, slice diagonally and then cut into thin strips along the grain of the meat.
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2
You can alternatively cut into bite sized pieces.
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3
Rub the ingredients into the chicken meat and leave to marinate for a while.
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4
Go on to Step 3 in the meantime.
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5
Mix the mayo-chilli sauce ingredients in the order listed.
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6
Rub the egg white into the chicken, and drain lightly.
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7
Coat with katakuriko, then add the vegetable oil.
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8
Heat oil in a pan, put the chicken pieces in a single layer, and pan fry.
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9
When one side is browned, flip over.
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10
If it looks like the chicken is getting burned, turn off the heat temporarily.
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11
When the chicken is cooked through, mix the mayo mixture again and add to the pan.
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12
Simmer down until the sauce is thickened, and it's done.
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13
Add a little salt if needed.
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14
If you simmer it for too long, the sauce will become too thick and lumpy, so stop cooking when the sauce is just thickened.
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15
If the chicken gets too burned, the sauce will look unappetizing, so either transfer the chicken to another pan, or wipe the pan before adding the sauce.
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16
Transfer to a serving plate, and optionally scatter green onions on top.
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17
If you love mayonnaise, add a squirt to the side.
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18
You can also mix mayo into the rest of the egg and stir fry it, and serve with the chicken.
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19
Lettuce can be served on the side too.
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20
This is when I made this with chicken cut into bite sized pieces.
