Izakaya Sakura Chicken Karaage And Ponzu Coleslaw

Name: Izakaya Sakura Chicken Karaage And Ponzu Coleslaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ponzu Coleslaw; 3 tablespoons ponzu sauce; 1 tablespoon soy sauce; 3 tablespoons mayonnaise; 1/2 cabbage, finely sliced; 2 carrots, thinly sliced; 1/2 cup canned corn; Karaage; 1 (3 ounce) package karaage coating mix (Kikkoman KARA AGE Coating); 1 1/4 lbs boneless chicken thighs or 1 1/4 lbs boneless skinless chicken breasts; 1 cup vegetable oil

Servings: persons

Ponzu Coleslaw
3 tablespoons ponzu sauce
1 tablespoon soy sauce
3 tablespoons mayonnaise
1/2 cabbage, finely sliced
2 carrots, thinly sliced
1/2 cup canned corn
Karaage
1 (3 ounce) package karaage coating mix (Kikkoman KARA AGE Coating)
1 1/4 lbs boneless chicken thighs or 1 1/4 lbs boneless skinless chicken breasts
1 cup vegetable oil

1
Mix ponzu sauce, soy sauce and mayonnaise to make dressing. In a large bowl, mix cabbage, carrots and canned corn. Pour dressing mixture over the vegetables and toss to coat. Chill for an hour.
2
Cut chicken into 1 1/2 inch square pieces. Heat vegetable oil in large skillet over medium heat (350 F). Oil is ready when a bread cube dropped in oil turns brown on the bottom in 20 seconds.
3
Pour 1 package of Karaage Coating Mix in a large plastic bag. Moisten chicken in water, allowing excess to drip off. Add a dozen pieces at a time to the bag. Close the top of the bag and shake well to coat all pieces evenly.
4
Pan-fry half of pieces in hot oil, 2-4 minutes or until chicken is cooked, turning pieces over occasionally. Remove and drain excess oil on paper towels. Cook remaining pieces in same way.
5
Serve karaage with coleslaw on side.

889

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Ponzu Coleslaw, 3 tablespoons ponzu sauce, 1 tablespoon soy sauce, 3 tablespoons mayonnaise, and more.

Yes, Izakaya Sakura Chicken Karaage And Ponzu Coleslaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!