There's a franchise take-out lunch brand called Hansot in Korea, and "Chicken Mayo" is one of their bestsellers. Here's how to make it at home.
Boneless, skinless chicken thighs or breasts
2 teaspoons minced garlic
3 tablespoons corn syrup
1 tablespoon sesame oil
1 tablespoon sugar
5 tablespoons soy sauce
1. Beat lots of eggs in a large bowl. Make fried eggs and chop them into strips. Hold on to the leftover eggs for step 2.
2. Season chicken with salt and pepper. Coat them in flour, shaking off any excess. Dip them into the egg, and then coat them with breadcrumbs.
3. Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook each side until golden brown. Drain the oil. Slice them into strips.
4. In a small sauce pan, add soy sauce, sesame oil, sugar, garlic, and corn syrup. Bring to a boil, then simmer for a minute. Stir well.
Mix well, and...om nom nom!
I should have used a squeeze bottle for mayo...it doesn't look as pretty. Anyway, it sure tasted good, and that's all that matters. By the way, don't add too much mayo if you're not a big time mayoholic like me.