Karaage (Japanese Fried Chicken) with Honey Mayoster Sauce

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
• 3 tablespoons mirin (Japanese sweet wine)
• 2 tablespoons honey
• 2 tablespoons Dijon mustard
• 1 tablespoon low-sodium soy sauce

Steps

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 into beaten egg. Lift up so excess egg drips back in the bowl. Press into panko until completely coated. Place the breaded chicken, unstacked, onto a plate. Repeat with remaining chicken.
4. Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). Lower chicken carefully into the hot oil in batches. Fry until golden brown, about 5 minutes. Transfer to paper towels to drain. Repeat with remaining chicken.
5. Whisk Japanese mayonnaise, mirin, 2 tablespoons honey, Dijon mustard, and 1 tablespoon soy sauce together in a bowl; pour sauce over chicken.