- 1/2 pound skinless, boneless chicken breast, cut into 1-inch cubes
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 tablespoons sake (Japanese rice wine)
- 5 tablespoons mayonnaise, divided
- 1 tablespoon ketchup
- 1 1/2 teaspoons honey
- 3/4 teaspoon soy sauce
- 1/2 teaspoon lemon juice
- 2 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 1 egg
- 1 cup vegetable oil, or as needed
- 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.