Karaage (Japanese Fried Chicken) with Honey Mayoster Sauce

Prep Time: 15 mins

Cook Time: 5 mins

Additional Time: 8 hrs

Total Time: 8 hrs 20 mins

Servings: 4

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

Sauce:

• ½ cup Japanese mayonnaise

• 3 tablespoons mirin (Japanese sweet wine)

• 2 tablespoons honey

• 2 tablespoons Dijon mustard

• 1 tablespoon low-sodium soy sauce

Directions

1. 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.

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

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.

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.

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.

Editor's Notes:

Japanese-style mayonnaise is tangier than its American counterpart. Look for the Kewpie brand online or at specialty groceries.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount consumed will vary.

Nutrition Facts