Skip to the beginning of the images gallery

Japanese karaage chicken

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

with curry sauce and cabbage salad

Ready in around 20 mins

RECIPE FACT:

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

Nutritional Info:

Energy: 3,702kJ (885kcal)
Protein: 40g
Carbohydate: 77g
Sugars: 13g
Fat, total:45g
Saturated:7g
Sodium:1,468mg
Contains:Eggs, Sesame, Soy

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. Roughly chop the coriander, including the stalk. Place the carrot and coriander into a serving bowl with the edamame, sliced green cabbage and 1 Tbsp of pickled ginger mayo. Season with salt and pepper then toss to combine.
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. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. 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. Place a non-stick frying pan over a medium-high heat with a drizzle 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. Shake the pottle of curry sauce then add to the pan, bring to a simmer and turn off the heat.
TO SERVE:
Spoon the rice into bowls and top with the karaage chicken. Pour over some curry sauce. Serve with the cabbage salad and remaining pickled ginger mayo.