Japanese Fried Chicken Karaage with Honey Mustard Panko Sauce

Name: Japanese Fried Chicken Karaage with Honey Mustard Panko Sauce
Total time: 50 min
Yield: 2
Ingredients: 1 1/2 tbsp low-sodium soy sauce; 1 tbsp honey; 2 tsp minced garlic; 2 tsp minced fresh ginger; 1 lb skinless, boneless chicken thighs, cut into bite-sized pieces; 1 egg; 1 cup panko bread crumbs; vegetable oil for frying; 1/2 cup Japanese mayonnaise; 3 tbsp mirin (Japanese sweet wine); 2 tbsp honey; 2 tbsp Dijon mustard; 1 tbsp low-sodium soy sauce

Tender, juicy chicken thigh pieces coated in crispy panko crumbs and served with a sweet-tangy honey mustard sauce.

Recipe Info

Prep Time

50 min

Difficulty

Easy

Servings

Nutrition

calories681kcal

carbohydrates46g

fat48g

fiber0g

protein22g

sodium1045mg

sugar17g

Dinner Japanese

Ingredients

1 1/2 tbsp low-sodium soy sauce

1 tbsp honey

2 tsp minced garlic

2 tsp minced fresh ginger

1 lb skinless, boneless chicken thighs, cut into bite-sized pieces

1 egg

1 cup panko bread crumbs

vegetable oil for frying

1/2 cup Japanese mayonnaise

3 tbsp mirin (Japanese sweet wine)

2 tbsp honey

2 tbsp Dijon mustard

1 tbsp low-sodium soy sauce

Directions

In a large bowl, whisk together the soy sauce, honey, garlic, and ginger. Add chicken pieces and toss to coat evenly. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 8 hours or up to overnight.

Remove chicken from the marinade, letting excess drip off. Discard remaining marinade.

In a separate bowl, beat the egg until smooth. Place panko bread crumbs in a shallow dish.

Dip each chicken piece into beaten egg and then press it into the panko to coat completely.

Heat oil in a deep fryer or large saucepan to 350°F (175°C). Fry chicken, in batches, until golden brown, approximately 5 minutes. Transfer cooked chicken to paper towels to drain excess oil.

In another bowl, whisk together the mayonnaise, mirin, remaining honey, Dijon mustard, and soy sauce. Serve the sauce alongside fried chicken.