Japanese · Lunch
Fried Chicken Bites (High-Protein)
Bite-size chicken thigh nuggets brined in buttermilk, coated in panko and sesame seeds, then shallow-fried until golden and crisp. Served with a soy-ginger edamame and cottage cheese dip that pushes protein well past a standard karaage snack while keeping authentic soy-ginger dipping notes.
$5
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
612Calories
57.8gProtein
31.2gFat
24.3gCarbs
4.9gSugar
5.3gFiber
1198mgSodium
333mgChol
7.1gSat Fat
720mgPotassium
180mgCalcium
3.9mgIron
1.1mcgVitamin B12
4mgVitamin C
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Cut chicken thigh into bite-size pieces, place in a bowl with buttermilk, soy sauce, ginger and garlic; mix to coat evenly.
2
Marinate
Cover and refrigerate 30 minutes so buttermilk tenderizes the meat and aromatics penetrate the surface.
3
Blitz
Blend edamame and cottage cheese until mostly smooth; stir in rice vinegar and sugar, set aside.
4
Dredge
Lift chicken from marinade, toss in cornstarch, dip in beaten egg, then press into panko and sesame seed mixture.
5
Fry
Heat vegetable oil in a skillet over medium-high heat until a panko pinch sizzles on contact; fry chicken in two batches 3–4 minutes per batch, turning once, until golden and firm.
6
Drain
Transfer fried pieces to a paper towel-lined plate, rest 1 minute to drain excess oil.
7
Finish
Drizzle sesame oil over hot chicken bites and toss gently to coat.
8
Plate
Arrange chicken bites on a plate with edamame dip alongside, scattered with sliced scallion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken-thigh, cut into bite-size pieces
- 6 tbsp90ml buttermilk
- 2 tbsp2 tbsp soy-sauce
- 2 tsp2 tsp ginger-fresh
- 2 clove2 clove garlic
- 1.4 oz40g edamame
- 2.2 oz60g cottage-cheese-lowfat
- 4 tbsp4 tbsp cornstarch
- 22 eggs
- 1 cup50g panko-breadcrumbs
- 2 tbsp2 tbsp sesame-seeds
- 2/3 cup160ml vegetable-oil, for shallow-frying
- 2 tsp2 tsp sesame-oil
- 2 tbsp2 tbsp scallion
- 2 tsp2 tsp rice-vinegar
- 1 tsp1 tsp sugar-white
