Izakaya Sakura Chicken Karaage and Ponzu Coleslaw
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This recipe is from a local Japanese restaurant.
- Ready In:
- 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
- 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
- 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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