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Karaage chicken with pickled salad and jasmine rice
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Succulent Japanese karaage chicken paired with tangy pickled salad for a mouthwatering delight.
Ingredients:
  • 500g Free Range Chicken thigh fillets, cut into 4cm pieces
  • 21.00 gm light soy sauce
  • 20.00 ml finely grated ginger
  • 20.00 ml mirin
  • 1 Lebanese cucumber, cut into ribbons
  • 1 large carrot, peeled, cut into ribbons
  • 4 radishes, thinly sliced
  • 250.00 ml shredded green cabbage
  • 1 green onion, trimmed, thinly sliced diagonally plus extra, thinly sliced, to serve
  • 21.00 gm lemon juice
  • 40.00 ml rice wine vinegar
  • 20.00 gm caster sugar
  • Vegetable oil, for frying
  • 130.00 gm cornflour
  • 40.00 ml plain flour
  • Steamed jasmine rice, to serve
  • Pickled ginger, to serve
  • Japanese mayonnaise, to serve
  • Lime wedges, to serve
Instructions:
  • Marinate the chicken in a flavorful blend of soy sauce, fresh ginger, and mirin in a large snaplock bag. Chill in the refrigerator for 15 minutes to enhance the flavors.
  • Combine the cucumber, carrot, radish, cabbage, and green onions in a bowl. Whisk together lemon juice, rice wine vinegar, and sugar. Season the mixture and drizzle it over the vegetables, tossing to evenly coat. Set aside.
  • Take the chicken out of the marinade and gently dry with a paper towel. Pour enough oil into a large saucepan, about 5cm deep. Heat the oil over medium-high heat until it reaches 170°C or until a cube of bread fries golden brown in the oil.
  • In a large snaplock bag, mix both flours, season them, and add one-third of the chicken. Shake to coat well, remove any excess flour, then fry in oil. Cook chicken, turning occasionally, for 3 to 4 minutes until fully cooked. Place the chicken on a paper towel-lined plate.
  • Continue the steps with the rest of the chicken, making sure to reheat the oil between each batch.
  • Garnish chicken with additional green onion. Serve with pickled salad, rice, Japanese mayo, and lime wedges.

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