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Japanese fried chicken, pea rice & pickles veggies with sweet chilli mayo recipe

Japanese fried chicken, pea rice & pickled veggies with sweet chilli mayo

Prep Time: 5 minutes
Cook Time: 18 minutes
Total Time: 23 minutes
Servings 4 people
Appliance/Function:

Ingredients

  • 1 cup Jasmine rice
  • 310 mls Water
  • 1 cup Peas
  • 1 Cucumber
  • 1 Carrot
  • 1 tbsp Apple cider vinegar
  • 2 tsp Honey
  • 1 tsp Ground ginger
  • 2 cloves Garlic
  • 1 tsp Soy Sauce
  • 2 tsp Olive oil first
  • 500 grams Chicken Thighs skinless, boneless
  • 2 tbsp Olive oil second
  • ¼ cup Corn Flour
  • 1 tsp Baking powder
  • 50 grams Sweet chilli sauce
  • 40 grams Kewpie mayonnaise or mayonnaise
  • 1 bunch Coriander
  • 1 tsp Sesame seeds

Instructions

COOK RICE

  • In a large pot over high heat add rice and the first measure of water. Bring to a boil then reduce heat to medium or medium-low and cover. Simmer for 12 mins or until water is absorbed. When the rice has 2 min cook time remaining add the peas, stir to combine. Fluff rice with a fork.

PICKLE VEGGIES

  • Meanwhile, thinly slice the cucumber and carrot at an angle. Combine apple cider vinegar and honey in a large bowl. Add the cucumber and carrot and toss to combine. Set aside to pickle, tossing occasionally, until needed.

MARINATE CHICKEN

  • Peel and finely grate the ginger. Peel and mince the garlic. Combine the ginger, garlic, soy sauce and first measure of oil in a large bowl and season with salt and pepper. Slice the chicken thighs into strips, add to the marinade, and turn to coat.

COOK CHICKEN

  • Heat the second measure of oil in a medium frypan over medium-high heat. Add the cornflour and baking powder to the chicken mixture and stir to coat. Cook the chicken for 2-3 mins on each side, until golden and cooked through. Remove from the pan and drain on a paper towel. While the chicken is cooking, combine the sweet chilli sauce and mayonnaise in a small bowl. Pick the coriander leaves, discarding the stems.

TO SERVE

  • Drain the vegetables, discarding the pickling liquid. Fluff the rice with a fork. Divide the pea rice, chicken and pickled vegetables between plates. Sprinkle over the sesame seeds and coriander and serve with the sweet chilli mayo.

Nutrition

Calories: 589kcal | Carbohydrates: 59g | Protein: 32g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 119mg | Sodium: 508mg | Potassium: 662mg | Fiber: 4g | Sugar: 12g | Calcium: 118mg | Iron: 2mg