Teriyaki Mayonnaise Chicken is the perfect dish for anyone looking to enjoy chicken with a rich, flavorful Japanese taste. Experience the delightful combination of sweet and savory Japanese teriyaki sauce paired with the creamy, mild flavor of Japanese mayonnaise.
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What is Teriyaki Mayonnaise Chicken?
Teriyaki Mayonnaise Chicken is a dish made by sautéing chicken, simmering it in a Japanese teriyaki sauce, and then either mixing it in or topping it with Japanese mayonnaise. In Japan, it is commonly known as "teri-mayo chicken," a dish with a rich and mellow flavor that complements the chicken. The teriyaki sauce, made with traditional Japanese seasonings, pairs perfectly with the creamy richness of the mayonnaise.
While teriyaki chicken is the most famous chicken dish using teriyaki sauce in Japan, this dish offers a creative twist on the classic favorite. It is not only delicious as a main dish but also works wonderfully as a topping for donburi (rice bowls). Enjoy the delightful harmony of the sweet and savory teriyaki sauce combined with the mellow flavor of Japanese mayonnaise.
To learn more about teriyaki chicken, please refer to the linked page.
Choosing the chicken cut
One of the features of this dish is that you can experience different textures and flavors depending on the cut of chicken you choose.
The rich teriyaki mayonnaise sauce makes lean chicken breasts tender and moist, while making juicy chicken thighs even more succulent. Personally, I recommend thigh meat, but both cuts are equally popular in Japan. Feel free to experiment with your favorite cut.
When to add mayonnaise
Teriyaki mayonnaise chicken is finished with a final touch of mayonnaise, but an interesting aspect of this dish is how its flavor subtly changes depending on when the mayonnaise is added.
If you add mayonnaise while simmering the teriyaki sauce, the sauce becomes richer and more savory, resulting in a more cohesive dish. On the other hand, if you add mayonnaise on top of the finished teriyaki chicken, the mayonnaise flavor remains distinct, giving the dish a more visually striking appearance.
Both styles are popular in Japan. In my opinion, if you prioritize flavor, incorporating mayonnaise during cooking works best, while if you value presentation, adding it as a topping afterward is preferable. In this recipe, I have adopted the first method—incorporating mayonnaise during cooking—but feel free to try the second approach depending on your preference.
Garnish suggestions
This dish can be served on its own, but it is often garnished with a small amount of vegetables to enhance its visual appeal. Popular choices include lettuce, cherry tomatoes, regular tomatoes, and spring mix. Of course, you can use other vegetables if you prefer. These additions don’t affect the flavor of the dish, so feel free to choose whatever suits your taste.
📋Step-by-step recipe
Ingredients
- 0.66 lb boneless chicken thigh or breast
- pinch of salt (for the chicken)
- 1 Tbsp all-purpose flour (plain flour) or potato/corn starch (for the chicken)
- 1 ½ Tbsp Japanese mayonnaise (such as Kewpie Mayo, 0.53 oz/15 g per 1 Tbsp. For a homemade version, please refer to the linked article.)
Japanese teriyaki sauce:
- 1 ½ Tbsp sake
- 1 ½ Tbsp mirin
- ½ Tbsp sugar
- 1 ½ Tbsp soy sauce
Garnish (optional):
- spring mix
- cherry tomatoes
Instructions
🕒 Total: 10 mins
Step 1
Cut chicken into bite-sized pieces. Sprinkle it with salt, then lightly coat both sides with flour or starch.
Step 2
In a small bowl, mix the ingredients for Japanese teriyaki sauce (sake, mirin, sugar, and soy sauce).
Step 3
Heat oil in a pan and sauté the chicken over medium heat until both sides are browned.
Step 4
Blot any excess oil from the pan with paper towels. Pour the sauce from the bowl into the pan, increase the heat slightly, and let it simmer. Flip the chicken occasionally to coat it evenly in the sauce, cooking until the sauce thickens.
Step 5
Once the sauce has thickened, add the mayonnaise and stir well to combine. To prevent the sauce from burning, turn off the heat immediately after mixing in the mayonnaise.
Step 6
Serve the chicken on a plate and garnish with a spring mix and cherry tomatoes on the side, if desired.
To store
You can store it in the refrigerator for up to 3 days.
If you try this recipe, I’d love to hear what you think. Please consider leaving a review and star rating in the comments below. If you enjoyed it, I’d really appreciate it if you shared it with your friends.
Recipe card
Teriyaki Mayonnaise Chicken
Ingredients
- 0.66 lb boneless chicken thigh or breast
- pinch of salt (for the chicken)
- 1 Tbsp all-purpose flour (plain flour) or potato/corn starch (for the chicken)
- 1 ½ Tbsp Japanese mayonnaise (such as Kewpie Mayo, 0.53 oz/15 g per 1 Tbsp. For a homemade version, please refer to the linked article.)
Japanese teriyaki sauce:
- 1 ½ Tbsp sake
- 1 ½ Tbsp mirin
- ½ Tbsp sugar
- 1 ½ Tbsp soy sauce
Garnish (optional):
- spring mix
- cherry tomatoes
Instructions
- Cut chicken into bite-sized pieces. Sprinkle it with salt, then lightly coat both sides with flour or starch.
- In a small bowl, mix the ingredients for Japanese teriyaki sauce (sake, mirin, sugar, and soy sauce).
- Heat oil in a pan and sauté the chicken over medium heat until both sides are browned.
- Blot any excess oil from the pan with paper towels. Pour the sauce from the bowl into the pan, increase the heat slightly, and let it simmer. Flip the chicken occasionally to coat it evenly in the sauce, cooking until the sauce thickens.
- Once the sauce has thickened, add the mayonnaise and stir well to combine. To prevent the sauce from burning, turn off the heat immediately after mixing in the mayonnaise.
- Serve the chicken on a plate and garnish with a spring mix and cherry tomatoes on the side, if desired.
Notes
- You can store it in the refrigerator for up to 3 days.
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