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
- low-sodium soy sauce: 1.5 Tbsp
- honey: 1 Tbsp
- garlic: 2 tsp (minced)
- ginger: 2 tsp (fresh; minced)
- skinless, boneless chicken thighs: 1 pound (cut into bite-size pieces)
- egg: 1 piece
- panko bread crumbs: 1 cup
- vegetable oil for frying: 0 piece
- Japanese mayonnaise: 0.5 cup
- honey: 2 Tbsp
- Dijon mustard: 2 Tbsp
- mirin (Japanese sweet wine): 3 Tbsp
- low-sodium soy sauce: 1 Tbsp
Metric Conversion
Stages of cooking
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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.
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Whisk egg in a bowl until smooth.
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Pour panko bread crumbs into a shallow bowl. Dip chicken pieces in whisked egg and roll in panko until coated.
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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.
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Mix Japanese mayonnaise, 2 tablespoons honey, Dijon mustard, mirin, and 1 tablespoon soy sauce together to make sauce. Pour sauce over chicken.
