Crispy Karaage Chicken & Potstickers
Golden-fried Japanese karaage chicken bites paired with frozen potstickers, all done in one skillet in under 25 minutes. Tangy, garlicky, and totally craveable.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 38g
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into 1.5-inch cubes
- 10 pieces frozen potstickers
- ½ cup all-purpose flour
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp ginger, minced
- 3 cloves garlic cloves, minced
Instructions
- 1
Pat chicken dry. Toss with flour, salt, and pepper until evenly coated.
- 2
Heat 1/4 cup neutral oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 3
Working in batches to avoid crowding, fry chicken 5–6 minutes per side until golden brown and cooked through.
- 4
Transfer cooked chicken to a plate. In the same skillet, fry potstickers 3–4 minutes per side until golden and crispy.
- 5
Whisk soy sauce, rice vinegar, ginger, and garlic in a small bowl to make a sauce.
- 6
Return chicken to skillet, pour sauce over top, toss gently to coat, and serve immediately with potstickers.
Tools you’ll need
- 12-inch skillet or wok
- paper towels
- small bowl
- whisk
- tongs or spatula
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