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Kaarage chicken

with Japanese curry sauce and sticky brown rice

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: 3735kj (892Kcal)
  • Protein: 42g
  • Carbohydrate: 76g
  • Fat: 47g
  • 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 3 even pieces. Place into a bowl with the karaage marinade, turn to coat and set aside.

  • 2. TO PREPARE THE CABBAGE SALAD:

    Peel and grate the carrot and roughly chop the coriander including the stalks. Place into a salad bowl with the edamame beans, sliced green cabbage and 1 tbsp of the ginger mayo. Season with salt and pepper and toss.

  • 3. TO HEAT THE STICKY BROWN RICE:

    Microwave option (preferred): Open the bag of steamed sticky brown rice breaking up any clumps by squeezing gently and add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins until hot. Pan method: Open the bag of steamed sticky brown rice breaking up any clumps by squeezing 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. Press the marinated chicken pieces into the seasoned flour turning to coat in the flour. Place a non-stick frying pan over a medium heat with a generous pour of oil. 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. Add the curry sauce to the pan and heat for 30-60 secs then turn off the heat.

  • TO SERVE:

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

Ingredients In your box:
  • 1 pack of free-range chicken thigh
  • 1 pack of steamed sticky brown rice
  • 1 pot of karaage marinade
  • 1 sachet of seasoned flour
  • 1 pot of curry sauce
  • 1 pot of pickled ginger mayo
  • 1 bag of sliced green cabbage
  • 1 carrot
  • 1 pot of edamame beans
  • 1 bag of coriander

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