Karaage (Japanese Fried Chicken) with Honey Mayoster Sauce

2 made it | 2 reviews | 2 photos

Recipe by: schen1

"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."

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.

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Footnotes

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.