Skip to the beginning of the images gallery

Japanese karaage chicken

Name: Japanese karaage chicken
Cook time: 20 min
Yield: 2
Cuisine: Tokyo, Japan

with steamed rice, curry sauce and cabbage salad

Ready in around 20 mins

RECIPE FACT:

Karaage is often cited to have been popularized in the 1920s by the Toyoken restaurant in Beppu, Japan.

Nutritional Info:

Energy: 3756kj (898Kcal)
Protein: 41g
Carbohydrate: 81g
Fat: 51g
Contains: Soy, Sesame, Egg

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO MARINATE THE CHICKEN:

Remove the free-range chicken thighs from their packaging and pat dry with a paper towel then cut each thigh into 4 even pieces. Place into a bowl with the karaage marinade and turn to coat.
2. TO PREPARE THE CABBAGE SALAD:

Peel and grate the carrot and roughly chop the coriander including the stalk. Place into a serving bowl with the edamame, sliced green cabbage and 1 Tbsp of the pickled ginger mayo. Season with salt and pepper and mix before serving.
3. TO HEAT THE STEAMED RICE:

Microwave option (preferred): Open the bag of steamed rice breaking up any clumps by squeezing the bag gently and add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of steamed rice breaking up any clumps by squeezing the bag gently. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the rice and cook for 2-3 mins until hot.
4. TO COOK THE CHICKEN:

Place the seasoned flour onto a plate. Dip the marinated chicken pieces, shaking off any excess marinade, into the seasoned flour and turn to coat. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the chicken and cook for 4-5 mins on each side or until cooked through. Remove the chicken from the pan and set aside. Shake the pottle of curry sauce then add to the pan, bring to a simmer then turn off the heat.
TO SERVE:

Divide the rice between bowls and top with the karaage chicken. Spoon over some curry sauce. Serve with the cabbage salad and remaining pickled ginger mayo.