Ponzu Chicken With Japanese Coleslaw Recipes

IZAKAYA SAKURA CHICKEN KARAAGE AND PONZU COLESLAW

Izakaya Sakura Chicken Karaage and Ponzu Coleslaw image

Make and share this Izakaya Sakura Chicken Karaage and Ponzu Coleslaw recipe from Food.com.

Provided by Member 610488

Categories Chicken Breast

Time 32m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 888.2, Fat 80.2, SaturatedFat 13.7, Cholesterol 122, Sodium 482.9, Carbohydrate 17.3, Fiber 4.3, Sugar 6.8, Protein 27.4

PONZU CHICKEN WITH JAPANESE COLESLAW

Ponzu Chicken With Japanese Coleslaw image

Sourced this recipe from 'Chang's' webite - they make a range of Asian sauces you can buy from the supermarket. The Ponzu Dressing/Marinade we used was the 'Chang's' brand. A really easy to prepare and delicious dish, considering I don't normally do 'sweet and meat'. The recipe uses thigh fillets, but we prefer breast so substituted those.

Provided by The Normans

Categories Chicken

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 chicken thighs, skin and excess fat removed and cut into bite sized pieces
10 tablespoons ponzu sauce, dressing or 10 tablespoons marinade
4 tablespoons vegetable oil
1/4 white cabbage, finely sliced
1 carrot, finely grated
1/2 red onion, finely sliced
3 tablespoons mirin
2 tablespoons orange juice, fresh
2 tablespoons rice vinegar, Japanese

Steps:

Marinate chicken in 6 tablespoons of Ponzu dressing. Cover and refrigerate for 2 to 8 hours. Remove from fridge half an hour before cooking.
Combine 2 tablespoons of oil, mirin, orange juice and rice vinegar in a large bowl and toss through cabbage, carrot and onion. Cover and refrigerate until required.
Heat a wok or large frying pan until very hot. Drain the marinade from the chicken.
Add the remaining two tablespoons of oil to the wok or frypan and cook the chicken pieces, turning occaisionally so the meat browns. When the chicken is nearly cooked stir through the remaining Ponzu sauce and reduce heat, simmering for one minute.
Arrange a pile of coleslaw on the side of four plates, spooning the chicken and sauce beside each.

Nutrition Facts : Calories 352.2, Fat 28.1, SaturatedFat 5.8, Cholesterol 79, Sodium 159.9, Carbohydrate 7.2, Fiber 2, Sugar 3.8, Protein 17.3

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