Karaage is a class of Japanese dishes made primarily with breaded fried fillets of meat or fish. The fillets are cut into bite-size pieces, marinated in a mixture of soy sauce, citrus juice, rice wine and ginger, dredged in flour then fried.
This chicken dish was cooked in exactly that manner and I’d post the recipe in Feast Asia except that the condiments I used to complete the dish were very un-Japanese. See, I topped the fried chicken fillets with mayo, Dijon mustard and Sriracha rather than serving them with a traditional Japanese dipping sauce on the side. Why didn’t I? I was in the hurry and this was the best I could do. »