Karaage chicken rice bowl
- Serves 4
- Prep time: 10 mins | Cooking time: 35 mins
Everyone’s favourite crispy, fried chicken served as a Japanese-style donburi bowl with a fresh, zesty slaw on rice.
Ingredients
500g medium grain brown rice
Kaarage chicken
400g skinless chicken breast, sliced
2 teaspoons soy sauce
2 garlic cloves, grated or minced or 1 teaspoon crushed garlic
10g (2cm chunk) ginger, grated or 1 teaspoon crushed ginger
Pepper, to taste
6 tablespoons cornflour
Oil, for frying
Zesty slaw
254g shelled edamame beans*, steamed
1/8 cabbage*, thinly sliced
1 ½ large beetroot*, grated or cut into thin matchsticks
2 large carrots, cut into matchsticks or thinly sliced
1 large apple, cut into batons
1 red onion, thinly sliced
1 lemon, juice and rind
* These ingredients are shared with other recipes from week four of the the winter weekly meal planner.
Method
Cook rice according to packet instructions. Set aside at least 2 cups of the cooked rice and place in a container in the fridge to use in the chickpea and lentil pilaf meal.
Place chicken, soy sauce, garlic, ginger, and pepper in a bowl, mix to coat. Cover and leave to marinade for 5-10 minutes.
As the chicken marinates, prepare the salad by tossing the salad ingredients in a bowl.
Add enough oil to a frying pan to lightly coat the bottom of the pan, heat on medium high heat on the stove.
Place cornflour on a plate and coat the sliced chicken, dust off any excess flour and fry. Cook for 3-6 minutes, turning halfway, or until the chicken is golden and cooked through.
To serve, place a portion of rice in a bowl, top with salad, karaage chicken and Japanese mayo or your favourite sauces.
Adapt it:
Use firm tofu or tempeh in place of chicken to make this a vegetarian dish, adjust cooking times accordingly.
Use gluten free soy sauce if needed. Choose reduced salt soy sauce for children.
Kid friendly alternatives:
Leave onion out of the salad and serve on the side.
Leftover tips:
Eat for lunch the next day, and any remaining rice can be frozen for another day.