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Japanese Karaage chicken

Name: Japanese Karaage chicken
Cook time: 20 min
Yield: 2
Cuisine: Japan

with brown 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: 3644kj (870Kcal)
Protein: 41g
Carbohydrate: 75g
Fat: 44g
Contains: Soy, Sesame, Egg

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO MARINADE THE CHICKEN AND PREPARE THE CABBAGE SALAD:

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 and turn to coat. Peel and grate the carrot and roughly chop the coriander leaves including the stalk. Place into a serving bowl with the edamame beans, sliced green cabbage and 1 tbsp of the ginger mayo. Season with salt and pepper and mix before serving.
2. TO HEAT THE BROWN RICE:

Microwave option (preferred): Open the bag of steamed brown rice 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 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. When the pan is hot add the rice and cook for 2-3 mins until hot.
3. 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. When the pan is hot add the chicken and cook for 4-5 mins on each side. Remove the chicken from the pan and set aside. Add the curry sauce to the pan, bring to a simmer then turn off the heat.
TO SERVE:

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