Equipment
- 1 Large pot or rice cooker
- 1 Medium bowl
- 1 Shallow bowl or plate
- 1 Large bowl
- 1 Large frypan
Ingredients
Rice
- 1 cup / 200 g jasmine rice
- 1 cup / 140 g frozen peas
- 2 tsp / 10 ml sesame oil
- 1 tbsp sesame seeds optional
Karaage chicken
- 600 g chicken thighs skinless, boneless
- 2 cloves garlic
- 2 tsp ginger
- 1 egg
- 2 tsp / 10 ml soy sauce or gluten-free tamari
- 2 tsp / 10 ml sesame oil
- ¼ cup / 52 g cornflour
- ¼ cup / 52 g flour or gluten-free flour
- ¼ cup / 60 ml olive oil
Asian slaw
- 1 tbsp / 1 tbsp kewpie mayonnaise
- 1 tbsp / 1 tbsp apple cider vinegar
- 2 tsp honey
- 120 g Asian slaw
To Serve
- ¼ cup / 4 tbsp kewpie mayonnaise
Instructions
Cook rice
- In a large pot over high heat add 1 cup jasmine rice and 310ml or 1¼ cup of water. Bring to a boil then reduce heat to medium or medium-low and cover. Simmer for 12 minutes or until water is absorbed. When the rice has 4 minutes of cooking time remaining, add 1 cup frozen peas and toss through. Once finished add 2 tsp sesame oil and 1 tbsp sesame seeds then fluff rice with a fork.
Prep chicken
- Trim any fat and dice 600 g chicken thighs into bite-sized pieces. Peel and mince 2 cloves garlic and 2 tsp ginger. Whisk 1 egg in a medium-sized bowl. Then add the chicken, garlic, ginger, 2 tsp soy sauce and 2 tsp sesame oil and toss to combine. In a separate shallow bowl add ¼ cup cornflour and ¼ cup flour and stir to combine.
Make Asian slaw
- In a large bowl combine 1 tbsp kewpie mayonnaise, 1 tbsp apple cider vinegar, and 2 tsp honey. Add 120 g Asian slaw and toss to combine.
Cook chicken
- Heat ¼ cup olive oil in a large frypan over medium heat. Pick up each bit of marinated chicken with tongs, let the excess marinade drip off, and then dip it into the flour mixture to coat. Then transfer the chicken to the hot pan and cook for 3-4 minutes or until golden and cooked through. Repeat until all the chicken is cooked (you may need to do it in batches). Set aside on a paper towel to drain.Tip: Cook a second time for extra crispy and golden chicken!
To serve
- Divide the pea rice, Asian slaw and crispy Karaage chicken between plates. Serve with the kewpie mayonnaise on the side for dipping.
Nutrition
Calories: 798kcal | Carbohydrates: 61g | Protein: 38g | Fat: 44g | Saturated Fat: 8g | Cholesterol: 183mg | Sodium: 413mg | Potassium: 648mg | Fiber: 4g | Sugar: 6g | Calcium: 81mg | Iron: 3mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
sadly not ones you can eat! By continuing on this site we’ll assume you are ok with it. View our