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Karaage (Japanese Fried Chicken) with Honey Mayoster Sauce
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
500 minutes
Crispy panko-coated chicken thighs served with a flavorful soy-honey Dijon-mayo dip.
Ingredients:
  • 1.5 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
  • 0.5 cup Japanese mayonnaise
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 3 tablespoons mirin (Japanese sweet wine)
  • 1 tablespoon low-sodium soy sauce
Instructions:
  • Combine the soy sauce, honey, garlic, and ginger in a bowl, then add the chicken and coat it well. Refrigerate the marinated chicken for 8 hours to overnight.
  • Whisk the egg in a bowl until it turns smooth.
  • Place the panko bread crumbs in a shallow bowl. Dip the chicken pieces into the whisked egg, then coat them thoroughly with the panko.
  • Preheat oil in a deep-fryer or large saucepan to 350°F (175°C). Fry chicken in batches until golden brown, approximately 5 minutes per batch. Remove and drain on paper towels.
  • Combine Japanese mayonnaise, 2 tablespoons honey, Dijon mustard, mirin, and 1 tablespoon soy sauce to create a flavorful sauce. Drizzle the sauce over the chicken.

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