The viral Japanese mayo marinade that makes the juiciest, most flavorful chicken of your life.
I used to think air fryer chicken was doomed to be dry and boring. I’d tried so many recipes that promised crispy, juicy results, only to end up with something that was… fine. Just fine. It was never the show-stopping, crave-worthy chicken I was hoping for. Then, I discovered the secret, and it was hiding in plain sight in a soft, squeezy bottle with a little baby on it: Kewpie mayo.
Marinating chicken in mayonnaise might sound a little strange, but trust me on this. It’s a complete game-changer. The mayo locks in moisture, creates an unbelievably savory crust, and turns simple chicken thighs into something truly special. This Kewpie mayo chicken air fryer recipe is the result of that discovery, and it is now, without a doubt, the juiciest, most flavorful, and easiest chicken I make on a regular basis. It’s my go-to for busy weeknights, and I promise it will be yours, too.
Why This Kewpie Mayo Chicken Air Fryer Recipe Actually Works
This isn’t just another air fryer recipe. This is the one that will make you fall in love with your air fryer all over again. Here’s why it’s foolproof:
- The Ultimate Creamy Marinade: Kewpie mayo isn’t just for sandwiches. Its high fat content and emulsified egg yolks cling to the chicken, creating a protective barrier that locks in moisture and flavor during the high-heat cooking of the air fryer.
- 20-Minute Wonder: From prep to plate, this recipe comes together in just over 20 minutes (plus optional marinating time). It’s the perfect solution for getting a delicious, protein-packed dinner on the table fast.
- Crispy Without the Breading: The marinade itself creates a beautiful, golden-brown, and slightly crispy exterior on the chicken. You get all the satisfying texture of fried chicken without any flour or breadcrumbs, making it naturally low-carb and gluten-free.
The Kewpie Mayo Everyone’s Talking About
If you’ve spent any time on food blogs or social media lately, you’ve probably seen the iconic Kewpie bottle. There’s a reason chefs and home cooks are obsessed with it. It’s fundamentally different from American-style mayo. The secret lies in three key things: it’s made with only egg yolks, a special blend of vinegars, and a touch of MSG.
Using only egg yolks, instead of whole eggs, gives Kewpie a richer, more custardy texture and a deeper yellow color. The blend of vinegars, often including rice and apple cider vinegar, provides a more complex tanginess than the standard distilled white vinegar in most American brands. But the real magic is the MSG (monosodium glutamate). Before you worry, MSG is a naturally occurring compound responsible for the savory, fifth taste known as “umami.” It’s what gives things like parmesan cheese and tomatoes their deep, satisfying flavor, and in Kewpie, it adds an incredible savory depth that makes this marinade so addictive. For more on this cult-favorite ingredient, check out this great piece from Food & Wine, “Why Chef’s love Kewpie Mayo“.
Ingredients You’ll Need
Before you head to the recipe card, here’s a quick look at what you’ll need to make this incredible chicken:
- Boneless, skinless chicken thighs
- Kewpie Mayonnaise
- Soy sauce (or tamari)
- Mirin
- Fresh ginger
- Fresh garlic
- Toasted sesame oil
- Sesame seeds & scallions (for garnish)
My Keys to the Perfect Kewpie Mayo Chicken Air Fryer
I’ve made this recipe dozens of times, and I’ve learned a few things along the way. These are the non-negotiable tips that guarantee perfect results every single time. Please, don’t skip these!
It Starts with the Right Chicken
For this recipe, I exclusively use boneless, skinless chicken thighs. While you can use chicken breast, thighs have a higher fat content, which makes them much more forgiving in the air fryer. They stay incredibly moist and tender, even with the intense, circulating heat. Cutting them into uniform 2-inch (about 5 cm) pieces is also critical for ensuring they all cook evenly and in the same amount of time.
The Science of the Mayo Marinade
Here’s the “why” behind the magic. Mayonnaise is an emulsion of oil, egg yolk, and an acid (like vinegar). When you use it as a marinade, several things happen. The oil is a fantastic carrier for the fat-soluble flavors in the garlic and ginger, helping them penetrate the meat. The egg yolk helps the marinade stick to the chicken, so it doesn’t just slide off in the air fryer basket. Most importantly, the combination of fat and protein in the mayo encourages a beautiful Maillard reaction on the surface of the chicken. That’s the chemical process that creates the deep brown color and complex, savory flavor you associate with perfectly cooked meat.
Don’t Crowd the Pan!
This is the golden rule of air frying. Your air fryer works by circulating very hot air around the food to create a crispy, “fried” texture. If you overcrowd the basket, you block that airflow. The chicken will trap moisture and steam itself instead of crisping up. To get that delicious golden-brown crust, you must cook the chicken in a single, even layer. If your chicken doesn’t fit, cook it in two batches. It’s worth the extra few minutes!
The Final Rest is Non-Negotiable
When meat is cooked, its muscle fibers tense up and push moisture toward the center. If you cut into your chicken the second it comes out of the air fryer, all those delicious juices will spill out onto your cutting board, leaving you with dry chicken. Letting the chicken rest for 5 minutes allows the fibers to relax and reabsorb those juices, ensuring every single bite is as succulent and flavorful as possible.
Serving Suggestions and Expert Tips
This chicken is so versatile! Here are a few of my favorite ways to serve it:
- Classic Japanese Style: Serve it hot with a side of fluffy steamed rice and a lemon wedge for squeezing over the top. The acidity from the lemon cuts through the richness of the chicken perfectly.
- In a Rice Bowl: Make a quick “donburi” bowl by serving the chicken over rice with some shredded cabbage, pickled ginger, and an extra drizzle of Kewpie mayo.
- With Noodles: The savory, creamy flavor of this chicken is a perfect match for simple noodle dishes. For a fantastic complementary dish, check out my Easy Gochujang Butter Noodles.
- Variations & Substitutions:
- Make it Spicy: Whisk 1-2 teaspoons of sriracha or gochujang into the marinade for a spicy kick. Or maybe even some homemade chili crisp!
- Using Chicken Breast: If you prefer chicken breast, it will work! Just be sure to pound the breasts to an even thickness before cutting them into pieces. This helps them cook evenly and prevents them from drying out.
- Storage and Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them back in the air fryer at 190°C (375°F) for 3-4 minutes. They’ll get wonderfully crispy again—way better than the microwave!.
More Recipes You’ll Love!
For a fantastic complementary dish, check out my Easy Gochujang Butter Noodles.
If you loved this high-protein air fryer recipe, you have to try my High-Protein Air Fryer Cottage Cheese Chicken.
You’ve Got This!
Now you have the secret to perfect, juicy air fryer chicken every single time! This recipe is simple, quick, and packed with so much incredible flavor. It’s proof that you don’t need a lot of time or complicated ingredients to make something truly delicious for yourself or your family.
I can’t wait to hear how you like it. Please leave a comment and a rating below to let me know how it turned out! Your feedback helps me and other readers so much. Enjoy!
The BEST Kewpie Mayo Chicken (Easy Air Fryer Recipe!)
Discover the secret to ultra-juicy, crispy chicken with this easy Kewpie mayo chicken air fryer recipe. Ready in 20 minutes, it's packed with savory umami flavor!
Ingredients
Instructions
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Step 1: Prepare the Chicken
Pat the chicken thigh pieces dry with a paper towel. This helps the marinade adhere better and ensures the chicken gets crispy in the air fryer. Place the chicken in a large bowl.
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Step 2: Mix the Marinade
In a separate medium bowl, whisk together the Kewpie Mayonnaise, soy sauce, mirin, grated ginger, grated garlic, and toasted sesame oil until smooth and fully combined.
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Step 3: Marinate the Chicken
Pour the marinade over the chicken pieces and toss thoroughly to ensure every piece is evenly coated. For the best flavor, cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours. If you're short on time, you can proceed directly to the next step.
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Step 4: Air Fry in Batches
Preheat your air fryer to 200°C (400°F). Arrange a single layer of the marinated chicken pieces in the air fryer basket, being careful not to overcrowd it (work in batches if necessary). Cook for 10-12 minutes, flipping the pieces halfway through, until golden brown, crispy, and cooked through.
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Step 5: Check for Doneness & Serve
Use a meat thermometer to confirm the internal temperature has reached 74°C (165°F). Transfer the cooked chicken to a serving plate, garnish with toasted sesame seeds and sliced scallions, and serve immediately.
Nutrition Facts
Servings 4
Serving Size 175g
- Amount Per Serving
- Calories 573kcal
- % Daily Value *
- Total Fat 46g71%
- Sodium 610mg26%
- Total Carbohydrate 5g2%
- Sugars 2g
- Protein 32g64%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Delish! x
Chicken was a bit dry for me. I did swap out the thigh with chicken breast though.
Highly recommend using chicken thigh as the breast meat will dry out quicker.
Worked well. Thanks