Karaage (Japanese Fried Chicken) with Honey Mayoster Sauce

Marinated boneless chicken thighs are coated in panko and fried, then served with a soy-honey Dijon-mayo dipping sauce.

• Preparation Time: 15 mins
• Cooking Time: 5 mins
• Total Time: 20 mins
• Calories: 681 Calories

Ingredients

• 1 egg
• vegetable oil for frying
• 2 tablespoons honey
• 1 tablespoon honey
• 2 teaspoons minced garlic
• 2 tablespoons Dijon mustard
• 1 tablespoon low-sodium soy sauce
• 2 teaspoons minced fresh ginger
• 1 cup panko bread crumbs
• 3 tablespoons mirin (Japanese sweet wine)
• 1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
• 1.5 tablespoons low-sodium soy sauce
• 0.5 cup Japanese mayonnaise

Recipe Instructions

Step 1

Remove chicken from marinade and shake off excess. Discard remaining marinade.

Step 2

Whisk 1 1/2 tablespoons soy sauce, 1 tablespoon honey, garlic, and ginger together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours to overnight.

Step 3

Beat egg in a bowl until smooth. Add panko bread crumbs to a shallow bowl. Dip chicken in beaten egg, letting excess drip off. Press into panko until completely coated.

Step 4

Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). Add chicken, in batches, and cook until golden brown, about 5 minutes. Transfer to paper towels to drain.

Step 5

Whisk Japanese mayonnaise, mirin, remaining 2 tablespoons honey, Dijon mustard, and remaining 1 tablespoon soy sauce together in a bowl; pour sauce over chicken.