Karaage with Honey Mayo Sauce

Combine 1 1/2 tablespoons of soy sauce, 1 tablespoon of honey, minced garlic, and grated ginger in a large glass or ceramic container. Add the chicken pieces and mix well to ensure they are evenly coated. Cover the bowl with plastic wrap and refrigerate for 8 hours or overnight to allow the flavors to penetrate.

Discard any excess marinade from the chicken and proceed with the next step.

In a separate bowl, whisk together a smooth egg until it's fully incorporated. In another shallow dish, place the panko bread crumbs. Dip each piece of chicken in the beaten egg, allowing any excess to fall off. Then, press the chicken into the panko bread crumbs until they are completely coated.

Heat a significant amount of oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). Add the chicken pieces in batches and cook until they turn golden brown, approximately 5 minutes. Remove them from the heat source and place on paper towels to drain excess oil.

In a bowl, whisk together Japanese mayonnaise, mirin, the remaining 2 tablespoons of honey, Dijon mustard, and the remaining 1 tablespoon of soy sauce until smooth. Pour this sauce over the cooked chicken pieces.