Karaage Chicken Dipping Sauce Recipes

KARAAGE (JAPANESE FRIED CHICKEN) WITH HONEY MAYOSTER SAUCE

Karaage (Japanese Fried Chicken) with Honey Mayoster Sauce image

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.

Provided by schen1

Categories World Cuisine Recipes Asian Japanese

Time 8h20m

Yield 4

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 680.6 calories, Carbohydrate 46.1 g, Cholesterol 127.6 mg, Fat 47.5 g, Fiber 0.4 g, Protein 21.8 g, SaturatedFat 8.7 g, Sodium 1045.1 mg, Sugar 17 g

CHICKEN KARAAGE (JAPANESE FRIED CHICKEN)

Chicken Karaage (Japanese Fried Chicken) image

This is a simple yet delicious Japanese-style fried chicken flavored with ginger, garlic and sake and soy sauce. Serve as an appetizer or with rice and veggies to make a yummy meal. It even tastes good cold; my mom used to make this to take with us on picnics.

Provided by Brenda Sawyer Adamson

Categories World Cuisine Recipes Asian Japanese

Time 47m

Yield 4

Number Of Ingredients 6

Ingredients

2 tablespoons soy sauce
1 tablespoon sake (Japanese rice wine)
2 teaspoons grated fresh ginger
1 ½ pounds boneless, skinless chicken breasts, cut into bite-size pieces
2 cups vegetable oil for frying
¾ cup cornstarch

Steps:

Combine soy sauce, sake, and ginger in a large bowl. Add chicken; turn to coat. Cover with plastic wrap and let marinate in the refrigerator, about 30 minutes.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Place cornstarch in a large resealable plastic bag. Add chicken; seal bag and toss until chicken is coated with cornstarch.
Fry chicken in batches until juices run clear and it is golden brown, 2 to 3 minutes. Drain on paper towels or on a wire rack.

Nutrition Facts : Calories 495.1 calories, Carbohydrate 33.1 g, Cholesterol 96.9 mg, Fat 26.1 g, Fiber 0.6 g, Protein 28.9 g, SaturatedFat 5.4 g, Sodium 766.7 mg, Sugar 0.3 g

THE BEST CHICKEN DIPPING SAUCE

The BEST Chicken Dipping Sauce image

The perfect dipping sauce for chicken and beyond!

Provided by Shelly

Categories Sauce

Time 5m

Number Of Ingredients 5

Ingredients

1/2 cup mayonnaise
1 tablespoon yellow mustard
1 tablespoon dijon mustard
2 1/2 tablespoons honey
2 tablespoons BBQ sauce ( I always use Sweet Baby Rays)

Steps:

In a medium bowl whisk all ingredients together.
Serve with grilled chicken, chicken nuggets, french fries, or even on a burger!

Nutrition Facts : ServingSize 1 tablespoon, Calories 128 calories, Sugar 5.8 g, Sodium 170.4 mg, Fat 8 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 11.8 g, Fiber 1.1 g, Protein 2.7 g, Cholesterol 8.8 mg

KARAAGE CHICKEN

Karaage Chicken image

Karaage is Japanese fried chicken that is usually made with chicken thighs but I used chicken breast. It's much lighter in taste and lower in calories.

Provided by Taro Saeki

Time 35m

Yield 2

Number Of Ingredients 9

Ingredients

2 tablespoons soy sauce
2 tablespoons sake
1 tablespoon vegetable oil
½ teaspoon minced fresh ginger
½ teaspoon minced fresh garlic
½ pound chicken breast, cut into bite-sized pieces
1 cup oil for frying, or as needed
3 tablespoons all-purpose flour
3 tablespoons cornstarch

Steps:

Combine soy sauce, sake, oil, ginger, and garlic in a bowl and whisk to combine. Add chicken pieces and mix well with the marinade. Marinate at room temperature for 15 to 20 minutes.
Heat oil in a large saucepan to 350 degrees F (175 degrees C).
Combine flour and cornstarch on a plate. Coat marinated chicken with flour-cornstarch mixture.
Fry chicken pieces in batches until lightly browned, about 3 minutes. Remove from the hot oil, transfer to a wire rack, and allow to rest for 3 minutes.
Increase heat until oil is 375 degrees F (190 degrees C). Fry chicken pieces for another 1 to 2 minutes in the hot oil until very crisp.

Nutrition Facts : Calories 473.4 calories, Carbohydrate 29 g, Cholesterol 64.6 mg, Fat 28 g, Fiber 0.8 g, Protein 21.3 g, SaturatedFat 5.2 g, Sodium 1112.4 mg, Sugar 1.1 g

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