Japanese · Dinner
Japanese Fried Chicken Bites (GLP-1)
Bite-sized chicken thigh pieces marinated in soy sauce, ginger and garlic, dredged lightly in potato starch, then pan-fried until crackling-crisp. Served over edamame and shredded cabbage with a squeeze of lemon, this GLP-1-adapted version favours lean protein and fibre over a heavy starchy coating.
$4
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
393Calories
38.2gProtein
14.8gFat
21.4gCarbs
2.9gSugar
5.6gFiber
775mgSodium
133mgChol
2.7gSat Fat
720mgPotassium
80mgCalcium
3.1mgIron
0.5mcgVitamin B12
24mgVitamin C
gluten-free-adaptable
protein-rich
low-carb
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Combine chicken thigh pieces with soy sauce, grated ginger, grated garlic, and sesame oil; toss to coat evenly. Cover and refrigerate 15 minutes.
2
Dredge
Roll marinated chicken pieces in tapioca-potato-starch, shaking off excess until thin, even coat remains.
3
Fry
Heat vegetable-oil in a small skillet over medium-high heat until shimmering. Add chicken in a single layer; fry 3–4 minutes per side until deep golden-brown and crisp, working in batches.
4
Plate
Mound edamame and shredded cabbage on a plate, top with crisp chicken bites, scatter sliced scallion over top, and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g boneless skinless chicken thigh
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp ginger-fresh
- 2 clove2 clove garlic
- 4 tbsp32g tapioca-potato-starch
- 4 tbsp60ml vegetable-oil
- 5.2 oz150g edamame
- 2.2 oz60g cabbage
- 22 scallion
- 22 lemon wedge
- 2 tsp2 tsp sesame oil
