Japanese Wafu Pan Fried Chicken

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.

Japanese style pan fried chicken served over a bed of lettuce being picked up with a pair of chopsticks.

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.

Pan fried chicken served over a bed of lettuce with Japanese style wafu dressing sauce being poured on.

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.

Japanese style pan fried chicken served over a bed of lettuce.

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

Directions

1) Gather all the ingredients.

Japanese Wafu Pan Fried Chicken Recipe (9)

2) Cut about 1/8 of the onion and set aside.

Japanese Wafu Pan Fried Chicken Recipe 2

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.

Japanese Wafu Pan Fried Chicken Recipe 3

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.

Japanese Wafu Pan Fried Chicken Recipe (5)

Japanese Wafu Pan Fried Chicken Recipe (6)

Japanese Wafu Pan Fried Chicken Recipe (7)

Japanese Wafu Pan Fried Chicken Recipe (8)

5) Cut chicken into 1/2 x 1/2 cube size bites and set aside.

Japanese Wafu Pan Fried Chicken Recipe (3)

6) Finely chop green onions and set aside.

Japanese Wafu Pan Fried Chicken Recipe (2)

7) Prepare a bed of your favorite leafy greens on a serving plate.

Japanese Wafu Pan Fried Chicken Recipe (10)

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.

Japanese Wafu Pan Fried Chicken Recipe (4)

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.

Japanese Wafu Pan Fried Chicken Recipe (20)

10) Pour remaining sauce over final plate and top with a sprinkle of chopped green onions.

Japanese Wafu Pan Fried Chicken Recipe (13)

Hope you enjoy your Japanese Wafu Pan Fried Chicken!

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More Recipes

Japanese style pan fried chicken served over a bed of lettuce.

Japanese Wafu Pan Fried Chicken

Looking for a new chicken recipe? This Japanese wafu chicken recipe will knock your socks off! We combined our delicious 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! Simple, healthy and easy for your next meal!
5 from 3 votes
Course: Main Course
Cuisine: Japanese
Keyword: Healthy Japanese chicken recipe, Japanese style pan fried chicken
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 1
Print Recipe
Calories: 554kcal

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

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
*Values Based Per Serving
Did you make this recipe?Tag @LowCarbingAsian on Instagram and hashtag it #LowCarbingAsian

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