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HERDRecipes

HERD RATING

Chicken Karaage

Prep Time:
15 minutes

Cook Time:
5 minutes

Makes/Serves
4 as a main, more as an app

Filed under Appetizers

Dietary Notes: Gluten Free, Peanut-Free

by Robert Williams

Enjoy!

Ingredients

  • 1 ½ tbsp gluten-free soy sauce
  • 1 tbsp honey
  • 2 tsp minced garlic
  • 2 tsp minced ginger
  • 1 lb skinless, boneless chicken thighs, cut into bite-sized pieces
  • 1 egg
  • 1 cup gluten-free panko bread crumbs
  • vegetable oil for frying

Sauce

  • ½ cup Japanese "kewpie"/"baby" mayonnaise
  • 2 tbsp honey
  • 2 tbsp Dijon mustard
  • 3 tbsp mirin (Japanese sweet wine) (optional)
  • 1 tbsp gluten-free soy sauce

Directions

  1. Mix 1 1/2 tbsp soy sauce, 1 tbsp honey, garlic and ginger together in a bowl. Add chicken, turn to coat. Marinate in the refrigerator overnight.
  2. Whisk egg in a bowl until smooth.
  3. Pour panko bread crumbs into a shallow bowl. Dip chicken pieces in whisked egg and roll in panko until crusted.
  4. 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. (Approximately 1m45s in the deep fryer from 207.) Transfer to paper towel to drain excess oil.
  5. Mix Japanese mayo, 2 tbsp honey, Dijon mustard, mirin and 1 tbsp soy sauce together to make sauce. Either pour over chicken or enjoy as a dip.