Izakaya Sakura Chicken Karaage and Ponzu Coleslaw

This recipe is from a local Japanese restaurant.

Ready In:
32mins
Serves:
Units:

ingredients

directions

  • 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.
  • 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.
  • 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.
  • 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.
  • Serve karaage with coleslaw on side.
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RECIPE MADE WITH LOVE BY

@Member 610488
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@Member 610488
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"This recipe is from a local Japanese restaurant."
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  1. Member 610488
    This recipe is from a local Japanese restaurant.
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