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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. 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. | 3. 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. | 4. 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. | 5. Serve karaage with coleslaw on side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ponzu sauce	3	tablespoons		-	-	-	-
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
mayonnaise	3	tablespoons		162.45	0.0	0.1665	18.0
cabbage	1/2		sliced	11.125	2.5810000000000004	0.5696	0.0445
carrot	2		sliced	104.96	24.5248	2.3808	0.6144
corn	1/2	cup	canned	54.94	11.7588	1.8778	1.0004
karaage coating mix	1	package		-	-	-	-
chicken breast	1 1/4		boneless boneless skinless	975.2248	0.0	118.2177	52.4467
vegetable oil	1	cup		1879.16	0.0	0.0	218.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.