Looking for a new chicken recipe? This Japanese Pan Fried Chicken recipe will knock your socks off!
This recipe was inspired by our love for Japanese wafu dressing, the addictive salad dressing they serve at Japanese restaurants and specifically the one that I worked at during my teenage years.
I could eat buckets of that dressing!
Now, what is wafu dressing?
‘Wafu’ in Japanese literally translates to ‘Japanese Style,’ so when you hear wafu dressing, it means Japanese style dressing. Simple right?
Well the ingredients for this wafu chicken recipe are also quite simple as well.
So what we did was combine our love for wafu dressing, pan seared chicken with some added garlic and created a delicious dish you can eat by itself or over a bed of greens!
Best of all, we made it healthier and low carb friendly so you know your not getting any extra hidden carbs from the dressing! It’s all upfront with this recipe!
For this recipe and most of our chicken recipes for that matter, we used chicken thighs because the meat is much more oilier and comes out nice and juicy.
Of course, you can always experiment with different cuts of chicken with this recipe and see what you prefer.
Now, let’s get making this Japanese Wafu Pan Fried Chicken recipe!
- Prepping Time 5M
- Cook Time 5M
- Total Time 10M
- Net Carb/Serv ~6g
- Servings 1
Ingredients
Chicken
- 1/2 lb Boneless and Skinless Chicken Thigh (about 2-3 pieces)
- 1 tbsp Neutral Oil (no taste)
- 1/8 tsp Salt (to taste)
- 1/8 tsp Black Pepper (to taste)
- 1/2 Stalk Green Onion
- Bed of favorite leafy greens
Sauce
- 3 tbsp Ponzu
- 1 tbsp Japanese Sake
- 1 tbsp Chopped Onion (about 1/8 of Onion)
- 2 tsp Monkfruit Erythritol Blend (or sweetener of choice)
- 1 Garlic Cloves
- 1/4 tsp Neutral Oil (no taste)
- 1/2 tsp Toasted Sesame Seeds
Directions
1) Gather all the ingredients.
2) Cut about 1/8 of the onion and set aside.
3) In a stove top pot or Teflon frying pan, add Japanese sake and bring to boil. Let it boil for 15 seconds, remove from heat and then set aside.
4) In a food processor or blender, add in all the ingredients for the sauce, Ponzu, boiled sake, onion, Monkfruit Erythritol Blend, garlic cloves, neutral oil, Toasted Sesame Seeds and pulse until evenly blended. Set aside.
5) Cut chicken into 1/2 x 1/2 cube size bites and set aside.
6) Finely chop green onions and set aside.
7) Prepare a bed of your favorite leafy greens on a serving plate.
8) Add 1 tbsp of neutral oil into a large Teflon frying pan on high heat and bring up to temperature (about 1 minute). Once up to heat, 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.
9) Once chicken is browned, pour about 3/4 of the sauce, cook for an additional 10-15 seconds and then transfer on top of leafy green bed, along with any leftover juices from the large Teflon frying pan.
10) Pour remaining sauce over final plate and top with a sprinkle of chopped green onions.
Hope you enjoy your Japanese Wafu Pan Fried Chicken!
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Japanese Wafu Pan Fried Chicken
Ingredients
Chicken
- 1/2 lb Chicken Thigh Boneless and Skinless
- 1 tbsp Neutral Oil no taste
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
- 1/2 Stalk Green Onion
- Bed of Leafy Greens
Sauce
- 3 tbsp Ponzu
- 1 tbsp Japanese Sake
- 1 tbsp Chopped Onion about 1/8 of Onion
- 2 tsp Monkfruit Erythritol Blend or sweetener of choice
- 1 Clove Garlic
- 1/4 tsp Neutral Oil no taste
- 1/2 tsp Sesame Seeds
Instructions
- Gather all the ingredients.
- Cut about 1/8 of the onion and set aside.
- In a stove top pot or Teflon frying pan, add Japanese sake and bring to boil. Let it boil for 15 seconds, remove from heat and then set aside.
- In a food processor or blender, add in all the ingredients for the sauce, Ponzu, boiled sake, onion, Monkfruit Erythritol Blend, garlic cloves, neutral oil, Toasted Sesame Seeds and pulse until evenly blended. Set aside.
- Cut chicken into 1/2 x 1/2 cube size bites and set aside.
- Finely chop green onions and set aside.
- Prepare a bed of your favorite leafy greens on a serving plate.
- Add 1 tbsp of neutral oil into a large Teflon frying pan on high heat and bring up to temperature (about 1 minute). Once up to heat, 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.
- Once chicken is browned, pour about 3/4 of the sauce, cook for an additional 10-15 seconds and then transfer on top of leafy green bed, along with any leftover juices from the fry pan.
- Pour remaining sauce over final plate and top with a sprinkle of chopped green onions.
Video
Nutrition
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