Friday, November 4, 2011

Chicken Mayo

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
Rice, cooked
Panko breadcrumbs
Olive oil

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.

5. Finally, add everything in a bowl of cooked rice and serve.

Mix well, nom nom!

I should have used a squeeze bottle for 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.


  1. I like mayo, and this looks terrific!

  2. Thanks, Dude :) Yay, another mayo fan! *high five*

  3. Aaaah, I spent the last few months in Seoul and I think I used to have chicken mayo (later renamed to simply "big mayo") with 군만두 from Hansot at least twice a week...
    I tried to replicate it few times back home but never got really close to the original flavor...hope your recipe will work out better:)

    1. Thanks for dropping by, Honza! I pretty much love everything with mayo and also pretty much everything with chicken. Add them together and it can't go wrong. Hope you also got to try Korean freid chicken during your stay in Seoul :)