Karaage (Japanese Fried Chicken) with Honey Mayo / Oyster Sauce
Panko-crusted Japanese fried chicken thighs, marinated in soy, honey, garlic and ginger, served with a tangy honey-mustard Japanese mayonnaise sauce.
🍳 Cook: 5 min
Ingredients
| 1 ½ tbsp | 23 ml | low-sodium soy sauce |
| 1 tbsp | 15 ml | honey |
| 2 tsp | 10 ml | minced garlic |
| 2 tsp | 10 ml | minced fresh ginger |
| 1 lb | 455 g | skinless, boneless chicken thighs, cut into bite-sized pieces |
| 1 | egg | |
| 1 cup | 240 ml | panko bread crumbs |
| — | vegetable oil, for frying | |
| ½ cup | 120 ml | Japanese mayonnaise |
| 2 tbsp | 30 ml | honey (for sauce) |
| 2 tbsp | 30 ml | Dijon mustard |
| 3 tbsp | 45 ml | mirin (Japanese sweet wine) |
| 1 tbsp | 15 ml | low-sodium soy sauce (for sauce) |
Instructions
- Mix 1 ½ tablespoons soy sauce, 1 tablespoon honey, the garlic and ginger together in a bowl. Add the chicken and turn to coat. Marinate in the refrigerator, 8 hours to overnight.
- Whisk the egg in a bowl until smooth.
- Pour the panko bread crumbs into a shallow bowl. Dip the chicken pieces in the whisked egg, then roll in the panko until coated.
- Heat oil in a deep-fryer or large saucepan to 350°F (175°C). Cook the chicken in batches in the hot oil until golden brown, about 5 minutes. Transfer to paper towels to drain excess oil.
- To make the sauce, mix the Japanese mayonnaise, 2 tablespoons honey, Dijon mustard, mirin and 1 tablespoon soy sauce together. Pour the sauce over the chicken.
Note: Japanese-style mayonnaise is tangier than its American counterpart — look for the Kewpie brand online or at specialty groceries.