Name: Karaage (Japanese Fried Chicken) with Honey Mayoster Sauce recipe
Ingredients: 1 ½ tablespoons low-sodium soy sauce;1 tablespoon honey;2 teaspoons minced garlic;2 teaspoons minced fresh ginger;1 pound skinless, boneless chicken thighs, cut into bite-sized pieces;1 egg;1 cup panko bread crumbs;vegetable oil for frying;½ cup Japanese mayonnaise;2 tablespoons honey;2 tablespoons Dijon mustard;3 tablespoons mirin (Japanese sweet wine);1 tablespoon low-sodium soy sauce

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Ingredients

1 ½ tablespoons low-sodium soy sauce 1 tablespoon honey 2 teaspoons minced garlic 2 teaspoons minced fresh ginger 1 pound skinless, boneless chicken thighs, cut into bite-sized pieces 1 egg 1 cup panko bread crumbs vegetable oil for frying ½ cup Japanese mayonnaise 2 tablespoons honey 2 tablespoons Dijon mustard 3 tablespoons mirin (Japanese sweet wine) 1 tablespoon low-sodium soy sauce

Nutrition Info

680.6 calories carbohydrate: 46.1 g cholesterol: 127.6 mg fat: 47.5 g fiber: 0.4 g protein: 21.8 g saturatedFat: 8.7 g servingSize: - sodium: 1045.1 mg sugar: 17 g transFat: : - unsaturatedFat: : -

Directions

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.
Whisk egg in a bowl until smooth.
Pour panko bread crumbs into a shallow bowl. Dip chicken pieces in whisked egg and roll in panko until coated.
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.
Mix Japanese mayonnaise, 2 tablespoons honey, Dijon mustard, mirin, and 1 tablespoon soy sauce together to make sauce. Pour sauce over chicken.

Recipe Yield

4 servings

Recipe Note

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.

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