This Spicy Japanese Mayo Dipping Sauce is creamy, spicy, slightly sweet and ridiculously easy to make. Made with Kewpie mayonnaise, sriracha, soy sauce, sesame oil and a touch of honey, it’s the perfect dipping sauce for the Karaage Chicken from SkinnyAsia 2.
It takes just a couple of minutes to mix together and you can easily adjust the heat to suit your taste. Start with 20 g sriracha for a milder sauce, or take it up to 40 g if you like a good kick!
And don’t stop at Karaage Chicken. This spicy Japanese mayo is also delicious with dumplings, sushi bowls, crispy chicken, prawns, fries or drizzled over rice bowls.
You can use store bought Kewpie Japanese Mayo or you can also make your own using the Creamy Japanese Mayo recipe inSkinnyAsia 1 or SkinnyAsia 2.
Ingredients
- 100 g Kewpie mayonnaise - or Creamy Japanese Mayo from SkinnyAsia 1 + 2
- 20-40 g sriracha
- 10 g soy sauce
- 5 g rice vinegar
- 5 g sesame oil
- 5 g honey or brown sugar
- 1 tsp garlic powder
- 1/4 tsp ginger powder
Instructions
- Add all ingredients to mixer bowl. Blend for 20 sec/speed 4/MC on.
Nutrition
FAQs
Can I make Japanese spicy mayo less spicy?
Yes. Start with 20 g sriracha for a milder sauce and add more to taste. For extra heat, increase it towards 40 g.
What can I serve with spicy Japanese mayo?
It’s perfect with Karaage Chicken, dumplings, sushi, prawns, crispy chicken, fries and rice bowls.
Can I make spicy mayo ahead of time?
Yes. Make it ahead and keep it refrigerated in an airtight container until you’re ready to serve.
Do I have to use Kewpie mayonnaise?
Kewpie gives the sauce its distinctive rich, slightly tangy flavour, but you can substitute another whole-egg mayonnaise if needed.