Chicken Karaage
Chicken Karaage – pronounced 'ka-RA-AH-geh' – is Japanese fried chicken, which will probably be your new favourite chicken dish, thanks to this easy recipe.
Ingredients
- 500 grams chicken thighs, diced into 2 cm chunks
- 1/4 tablespoons soy sauce
- 2 cloves garlic, grated
- 2 teaspoons grated ginger
- 1 tablespoons lemon juice
- 1/2 cup cornflour
- 1/4 cup oil
- 2 cups spinach leaves
- 1 carrot, grated
- 1/2 cup cucumber ribbons
- 2 cups brown rice, cooked
Sauce
- 1/2 cup mayonnaise
- 2 tablespoons soy sauce
- 500 grams chicken thighs, diced into 2 cm chunks
- 1/4 tablespoons soy sauce
- 2 cloves garlic, grated
- 2 teaspoons grated ginger
- 1 tablespoons lemon juice
- 1/2 cup cornflour
- 1/4 cup oil
- 2 cups spinach leaves
- 1 carrot, grated
- 1/2 cup cucumber ribbons
- 2 cups brown rice, cooked
Sauce
- 1/2 cup mayonnaise
- 2 tablespoons soy sauce
- Step 1 of 6In a medium sized bowl, add the diced chicken thighs, soy, garlic, ginger and lemon juice, stirring well to combine. Leave to marinate for 20-30 minutes.
- Step 2 of 6To make the sauce, combine mayonnaise and soy sauce in a small bowl. Set aside.
- Step 3 of 6Once the chicken has marinated, remove from the bowl, shaking off any excess liquid. Place the chicken into a bowl with the cornflour and toss the pieces generously to coat.
- Step 4 of 6Heat the oil in a frying pan to a medium heat. Cook the chicken in batches for 6 to 7 minutes each or until golden and cooked through, turning once. Remove and rest on a paper towel.
- Step 5 of 6To make the salad, add the spinach, carrot and cucumber in a bowl and toss to combine.
- Step 6 of 6To serve, assemble rice, chicken, and salad in four bowls. Drizzle with a squeeze of lemon, and sauce on the side.
Method
- Step 1 of 6In a medium sized bowl, add the diced chicken thighs, soy, garlic, ginger and lemon juice, stirring well to combine. Leave to marinate for 20-30 minutes.
- Step 2 of 6To make the sauce, combine mayonnaise and soy sauce in a small bowl. Set aside.
- Step 3 of 6Once the chicken has marinated, remove from the bowl, shaking off any excess liquid. Place the chicken into a bowl with the cornflour and toss the pieces generously to coat.
- Step 4 of 6Heat the oil in a frying pan to a medium heat. Cook the chicken in batches for 6 to 7 minutes each or until golden and cooked through, turning once. Remove and rest on a paper towel.
- Step 5 of 6To make the salad, add the spinach, carrot and cucumber in a bowl and toss to combine.
- Step 6 of 6To serve, assemble rice, chicken, and salad in four bowls. Drizzle with a squeeze of lemon, and sauce on the side.
Nutrition per serving
2944 Kilojoules
Protein26 grams
Fat42 grams
Carbs52 grams
Sugars8 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 6In a medium sized bowl, add the diced chicken thighs, soy, garlic, ginger and lemon juice, stirring well to combine. Leave to marinate for 20-30 minutes.
- Step 2 of 6To make the sauce, combine mayonnaise and soy sauce in a small bowl. Set aside.
- Step 3 of 6Once the chicken has marinated, remove from the bowl, shaking off any excess liquid. Place the chicken into a bowl with the cornflour and toss the pieces generously to coat.
- Step 4 of 6Heat the oil in a frying pan to a medium heat. Cook the chicken in batches for 6 to 7 minutes each or until golden and cooked through, turning once. Remove and rest on a paper towel.
- Step 5 of 6To make the salad, add the spinach, carrot and cucumber in a bowl and toss to combine.
- Step 6 of 6To serve, assemble rice, chicken, and salad in four bowls. Drizzle with a squeeze of lemon, and sauce on the side.