Karaage (Japanese Fried Chicken) with Honey Mayoster Sauce

Very easy to make and my guests enjoy it a lot! It can be served as an appetizer, or over a bed of rice as a quick weekday dinner! I usually marinate the night before to give it more flavor, but if it's a last-minute meal you are preparing, no worries, because there's still dipping sauce! Serve hot with shredded lettuce and a lemon wedge.

• 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 ½ tablespoons low-sodium soy sauce
• 1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
• ½ cup Japanese mayonnaise

Recipe Instructions

Step 1

Mix 1 1/2 tablespoon soy sauce, 1 tablespoon honey, garlic, and ginger together in a bowl. Add chicken; turn to coat. Marinate in the refrigerator, 8 hours to overnight.

Step 2

Whisk egg in a bowl until smooth.

Step 3

Pour panko bread crumbs into a shallow bowl. Dip chicken pieces in whisked egg and roll in panko until coated.

Step 4

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Cook chicken in batches in the hot oil until golden brown, about 5 minutes. Transfer to paper towels to drain excess oil.

Step 5

Mix Japanese mayonnaise, 2 tablespoons honey, Dijon mustard, mirin, and 1 tablespoon soy sauce together to make sauce. Pour sauce over chicken.