Description
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.
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
- ½ cup Japanese mayonnaise
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 3 tablespoons mirin (Japanese sweet wine)
- 1 tablespoon low-sodium soy sauce
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 8 hrs 20 mins
Servings: 4