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Japanese Wafu Pan Fried Chicken LowCarbingAsian Cover 2

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!
Course Main Course
Cuisine Japanese
Keyword Asian pan fry chicken, easy pan fry chicken, homemade pan fry chicken, keto pan fry chicken, low carb pan fry chicken, sugar free Asian chicken
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1
Calories 554kcal



  • 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


  • 3 tbsp Ponzu
  • 1 tbsp Japanese Sake
  • 1 tbsp Chopped Onion about 1/8 of Onion
  • 2 tsp Swerve/Monkfruit
  • 1 Clove Garlic
  • 1/4 tsp Neutral Oil no taste
  • 1/2 tsp Sesame Seeds


  • 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, Swerve/Monkfruit, 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.



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