Karaage Chicken with Rice, Slaw & Potato Salad
Crispy Japanese fried chicken bites served alongside steamed rice, fresh cabbage slaw, and creamy potato salad. A complete weeknight dinner ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 625
- Protein
- 38g
Ingredients
- 1 lb boneless, skinless chicken thighs
- ½ cup all-purpose flour
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp fresh ginger, minced
- 2 cups cooked white rice
- 3 cups shredded cabbage
- 1 cup prepared potato salad or cooked potatoes with mayo
Instructions
- 1
Cut chicken into 1.5-inch bite-sized pieces and pat dry with paper towels.
- 2
Combine soy sauce, vinegar, ginger, salt, and pepper in a bowl; toss chicken to coat evenly, 2 minutes.
- 3
Dust chicken with flour, shaking off excess until all pieces are lightly coated.
- 4
Heat 0.5 inch neutral oil in a 12-inch skillet over medium-high until it shimmers, about 2 minutes.
- 5
Working in batches, fry chicken 3–4 minutes per side until deep golden brown and cooked through.
- 6
Toss shredded cabbage with a splash of rice vinegar and pinch of salt for the slaw.
- 7
Arrange karaage, warm rice, slaw, and potato salad on plates. Serve hot.
Tools you’ll need
- 12-inch skillet or wok
- paper towels
- medium mixing bowl
- shallow bowl or plate
- tongs or slotted spoon
- instant-read thermometer (optional)
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