A budget-friendly poultry that 6% lighter than the average poultry meal and ranks in the 21th percentile for protein.
Value5/5
Protein2/5
Lightness2/5
Ease5/5
👍 Best for
✓ Eating well on a budget✓ Busy weeknights✓ Beginner cooks✓ Poultry lovers
✋ Skip if
✕ You're chasing high protein
This take is generated from the meal's nutrition, price and how it ranks against 1,371 meals we track — a starting point, not a substitute for tasting it yourself. Tried it? Add your rating →
✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,371 meals in our database🧾 Macros sourced from Dinnerly🔄 Availability checked weekly
Nutrition per serving
Protein17% · 32.0g
Carbs18% · 35.0g
Fat65% · 56.0g
4.2g
Protein / 100 cal
Per serving, as packaged by Dinnerly. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
21th pctl
More protein than 21% of 1,366 meals
Protein density
4.2g /100cal
Leaner than 34% of meals
vs Poultry average
6% lighter
This770
Avg816
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal
Allergens & dietary
Contains⚠ Egg⚠ Sesame⚠ Soy⚠ Wheat
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
10 oz pkg cubed chicken thighs
1 piece fresh ginger
½ oz tamari soy sauce Soy
1 oz mirin
1½ oz cornstarch
¼ oz shichimi togarashi Sesame
1 lemon
2 (1 oz) mayonnaise EggSoy
How to make it
1
Prep chicken. Pat chicken dry. Into a medium bowl, finely grate 1 teaspoon ginger (no need to peel). Add chicken, tamari, and 1 tablespoon mirin; mix until evenly incorporated. Proceed with recipe or marinate for 30 minutes (or overnight), if desired. In a medium bowl, whisk together cornstarch and ¼ cup flour. Transfer to a large ziplock bag.
2
Bread chicken. Lift chicken from marinade and transfer to bag with flour-cornstarch mixture. Seal bag and shake well to coat. Transfer chicken to a plate. In a medium heavy skillet, heat 1-inch oil over medium-high until shimmering (oil should register 350℉; a pinch of flour should sizzle immediately).
3
Fry & serve. Add chicken to hot oil in a single layer (careful, oil may splatter). Cook until golden brown, 2–3 minutes a side. Transfer to a paper towel-lined plate; lightly blot excess oil. Season with salt, pepper, and shichimi togarashi to taste, if desired. Cut lemon into wedges. Serve chicken karaage with mayonnaise and lemon wedges. Enjoy!
4
Optional: double fry!. For even crispier chicken, after chicken comes out of oil, allow to rest for 5 minutes. Return chicken to hot oil (375℉) and fry until crisp, about 1 minute.
5
Optional: air fry. Preheat air fryer to 400℉; spray basket with nonstick spray. After chicken is breaded in step 2, transfer to a plate and generously spray on all sides with nonstick spray. Arrange in a single layer in prepared air fryer basket and cook until browned and crisp, 8–10 minutes.
6
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