Ingredients and Weight:
Chicken Marinade:
* 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
* 2 tablespoons soy sauce
* 1 tablespoon sake (Japanese rice wine) or mirin
* 1 tablespoon grated ginger
* 1 tablespoon garlic, minced
* 1 teaspoon sugar
* 1 teaspoon sesame oil
Coating:
* 1 cup potato starch
* 1 tablespoon all-purpose flour
Honey Mayoster Sauce:
* 1/2 cup mayonnaise
* 1/4 cup honey
* 1 tablespoon soy sauce
* 1 teaspoon sesame oil
* 1 tablespoonSriracha sauce (optional)
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Difficulty Level: 2 (Intermediate)
Preparation Method Steps:
- Marinate the Chicken: In a bowl, combine the chicken, soy sauce, sake, ginger, garlic, sugar, and sesame oil. Mix well and let marinate for at least 20 minutes.
- Prepare the Coating: In a shallow dish, combine the potato starch and flour.
- Coat the Chicken: Remove the chicken from the marinade and shake off any excess. Dredge the chicken pieces in the starch mixture, ensuring they are evenly coated.
- Fry the Chicken: Heat about 2 inches of vegetable oil in a large skillet or deep fryer to 350°F (175°C). Fry the chicken pieces for 5-6 minutes, or until golden brown and cooked through.
- Make the Honey Mayoster Sauce: In a small bowl, whisk together the mayonnaise, honey, soy sauce, sesame oil, and Sriracha (if using).
- Serve: Serve the fried chicken with the Honey Mayoster Sauce on the side for dipping.
Nutritional Information:
Per Serving (8 servings):
* Calories: 350
* Fat: 20g
* Protein: 25g
* Carbohydrates: 25g
Dish Characteristics:
- Crispy and tender chicken
- Rich and savory flavor
- Sweet and tangy Honey Mayoster Sauce
- Perfect for parties and gatherings
User Comments:
- "The chicken was so juicy and flavorful! The Honey Mayoster Sauce was the perfect complement."
- "This dish is a great introduction to Japanese cuisine. It's simple to make yet incredibly delicious."
- "The potato starch coating gives the chicken a nice crispy texture. I highly recommend it!"
- "The honey and Sriracha in the sauce add a nice balance of sweetness and heat."
- "This dish is perfect for sharing with friends. Everyone loved it!"
Special Precautions and Tips:
- To ensure the chicken is cooked through, use a meat thermometer to check the internal temperature. It should reach 165°F (75°C).
- If you don't have potato starch, you can substitute cornstarch.
- For a spicier sauce, add more Sriracha to taste.
- Serve the chicken with your favorite dipping sauces, such as ponzu sauce or yuzu kosho.
