Crispy Karaage chicken with pea rice, Asian slaw & Japanese mayo

Prep Time: 10

Cook Time: 8

Total Time: 18

Servings people

Appliance/Function:

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.

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.

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.

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!

Divide the pea rice, Asian slaw and crispy Karaage chicken between plates. Serve with the kewpie mayonnaise on the side for dipping.