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Japanese style pan fried chicken thigh served over a bed of lettuce being picked up with a pair of chopsticks.
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Japanese Pan Fried Chicken with Wafu Sauce

Dive into the savory delight of my Japanese Pan Fried Chicken with Wafu Sauce recipe. Perfectly seared chicken thighs bathed in a flavorful Japanese-inspired sauce, this dish is a delightful addition to your dinner table. Get ready to savor the crispy exterior and tender interior of this pan-fried chicken, a surefire crowd-pleaser for any occasion!
Course Main Course
Cuisine Japanese
Keyword pan fried chicken
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2
Calories 554kcal

Ingredients

Chicken

  • 1/2 lb Chicken Thigh can sub with chicken breast
  • 1 tbsp Cooking Oil neutral, no flavor or taste
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper
  • 1/2 Stalk Green Onion

Sauce

  • 3 tbsp Ponzu
  • 1 tbsp Japanese Sake
  • 1 tbsp Onion chopped
  • 2 tsp Sweetener your preferred sweetener
  • 1 Clove Garlic
  • 1/4 tsp Cooking Oil neutral, no flavor or taste
  • 1/2 tsp Toasted Sesame Seeds

Instructions

  • Gather all the ingredients.
    Ingredients for Japanese pan fried chicken with wafu sauce.
  • Loosely chop onions.
    Chopped onions.
  • In a stove top pot or frying pan, add Japanese sake and bring to boil. Let it boil for 15 seconds, remove from heat and then set aside.
    Boiled Japanese sake.
  • In a food processor or blender, add in all the ingredients for the sauce, ponzu, boiled Japanese sake, onion, sweetener, garlic cloves, neutral oil, toasted sesame seeds and pulse until evenly blended.
    Wafu dressing in a food processor.
  • Cut chicken into 1/2 x 1/2 cube size bites.
    Cubed chicken thigh.
  • Finely chop green onions.
    Chopped green onions.
  • Add neutral cooking oil into a large frying pan on high heat and bring up to temperature. Once the oil is preheated, reduce to medium high, add the cubed chicken, sprinkle salt and black pepper and cook for 3-4 minutes occasionally stirring until chicken is browned.
    Chicken thigh being cooked in a frying pan.
  • Once chicken is browned, pour about 3/4 of the sauce, cook for an additional 10-15 seconds and then transfer on top green salad bed or bed or rice, along with any leftover juices from the fry pan. Pour remaining sauce over final plate and top with a sprinkle of chopped green onions.
    Japanese pan fried chicken served on top of bed of greens.

Video

Nutrition

Calories: 554kcal | Carbohydrates: 6g | Protein: 37g | Fat: 38g | Saturated Fat: 10g | Cholesterol: 222mg | Sodium: 1488mg | Potassium: 472mg | Sugar: 1g | Vitamin A: 237IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 2mg