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Japanese karaage chicken

Name: Japanese karaage chicken
Cook time: 20 min
Yield: 1
Cuisine: Tokyo, Japan

with 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: Egg, Soy, Sesame

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO COOK THE RICE:

Empty the basmati rice into a medium sized pot with a tight-fitting lid and add 130 mls – or 1/2 a cup - of warm water. Place pot on stovetop and bring to the boil over a high heat. Once the rice is boiling place lid on the pot and reduce the heat to low and cook for 12 mins. Turn off the heat and let stand for 4 mins covered. Remove the lid and fluff the rice with a fork.
2. TO MARINATE THE CHICKEN:

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

Using half the carrot, peel and grate then roughly chop the coriander including the stalk. Place into a serving bowl with the edamame, sliced green cabbage and 1 Tsp of the pickled ginger mayo. Season with salt and pepper and mix before serving.
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:

Sppon the rice into a bowl and top with the karaage chicken. Spoon over some curry sauce. Serve with the cabbage salad and remaining pickled ginger mayo.