IZAKAYA SAKURA CHICKEN KARAAGE AND PONZU COLESLAW
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
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
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
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
PONZU CHICKEN STIR FRY
How to make easy Ponzu Chicken for a simple stir fry. Our healthy Japanese recipe features thigh meat in a citrus marinade served with rice.
Provided by Andrew Dobson
Time 1h15m
Number Of Ingredients 9
Steps:
- Mix all of the ingredients (except the oil) in a large bowl.
- Turn the chicken thighs with tongs to coat. Cover the bowl in a tea towel. Marinate for 1 hour at room temperature.
- Remove chicken from the marinade. Pour oil into a large skillet and warm over medium heat. When the oil is hot, add the chicken thighs. Cook uncovered for 4 minutes on each side, and then covered for 5 minutes.
- Transfer the chicken to a plate. Pour in reserved ponzu marinade and bring to a boil. Boil for 2 minutes, then pour the sauce over the chicken and serve hot.
Nutrition Facts : Calories 321 kcal, Carbohydrate 3.3 g, Protein 41.2 g, Fat 14.3 g, SaturatedFat 3.7 g, Cholesterol 126 mg, Sodium 528 mg, Fiber 0.5 g, Sugar 0.8 g, ServingSize 1 serving
PONZU CHICKEN SANDWICH
This is no ordinary chicken sandwich! Chicken breasts are marinated in ponzu sauce, pineapple juice, garlic, ginger, and herbs, then cooked together with onion, peppers, and cabbage, loaded into hoagie rolls, and topped with Swiss cheese.
Provided by Allrecipes
Categories World Cuisine Recipes Asian
Time 55m
Yield 8
Number Of Ingredients 22
Steps:
- Preheat oven to 500 degrees F (260 degrees C).
- Combine ponzu sauce, 1 cup cilantro, pineapple juice, mint leaves, garlic, fresh ginger, sesame oil, chili oil, and brown sugar together in a large bowl. Add chicken and toss to coat.
- Remove chicken from ponzu sauce mixture, reserving marinade. Heat large pot or Dutch oven over medium-high heat. Add chicken and cook, stirring frequently, until browned, about 5 minutes. Stir in olive oil, onion, red bell pepper, jalapeno pepper, salt, and black pepper. Cook and stir until onion has softened and turned translucent, about 5 minutes.
- Pour reserved marinade into chicken mixture and bring to a boil. Stir in cabbage and cook until slightly wilted, 4 to 5 minutes.
- Using a slotted spoon, transfer chicken mixture into toasted hoagie buns and top each sandwich with 3 slices Swiss cheese.
- Place sandwiches onto a baking sheet and bake in the preheated oven until cheese is melted and buns are toasted, about 5 minutes. Garnish each sandwich with 2 tablespoons cilantro, 1/4 of the sesame seeds, and 1/4 of the chile-garlic sauce. Serve with lime wedges.
Nutrition Facts : Calories 516.5 calories, Carbohydrate 52.3 g, Cholesterol 61.1 mg, Fat 21.7 g, Fiber 5.3 g, Protein 28.2 g, SaturatedFat 9.4 g, Sodium 1354.1 mg, Sugar 9.5 g
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