I had never used Mayonnaise and Oyster Sauce together to season anything before. As I have seen many recipes on the internet, I decided to try some of them. Mayonnaise is mainly made of Oil. When it is heated, it turns to liquid oil. The dishes that I tried to cook all turned very oily, but the flavour was quite good. For a better result, I recommend to coat Chicken with Potato Starch (OR Corn Starch). DO NOT add too much Mayonnaise. More Mayonnaise means oilier result and it won’t make the dish tastier.


1 Serving


1 Chicken Thigh Fillet OR Breast Fillet *160-180g
Salt & White Pepper
1 tablespoon Potato Starch OR Corn Starch
1 teaspoon Oil *I used Canola Oil
1/2 tablespoon Oyster Sauce
1 tablespoon Japanese Mayonnaise
1 serving warm Cooked Rice
Sautéed Green Vegetable to serve *I added sautéed Choy Sum seasoned with Salt, White Pepper and a little bit of Soy Sauce
Shichimi (Japanese Chilli Spice Mix) *OR Ground Chilli

  1. Cook Green Vegetable of your choice. Today I sautéed Choy Sum, and seasoned with Salt, White Pepper and a little bit of Soy Sauce.
  2. Cut Chicken into bite-size pieces, season with Salt & White Pepper, and coat with Potato Starch (OR Corn Starch).
  3. Heat Oil in a frying pan over medium low heat, cook Chicken until cooked through. Remove from heat and use paper towel to remove excess oil in the pan.
  4. Add Oyster Sauce and Mayonnaise, and mix to combine.
  5. Half fill a bowl with warm Cooked Rice, and arrange Green Vegetable and Chicken on the Rice. Sprinkle with some Shichimi (Japanese Chilli Spice Mix) and enjoy.