Karaage (pronounced kara-agg-eh) is a Japanese cooking technique that makes chicken super crispy. Serve with black rice, sesame pak choi and tangy Japanese-style mayo.
Prep Time
30 min
Cuisine
Japanese
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (gluten, soya, sesame, egg)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Add the black rice to a pot of plenty of boiled water and cook over a high heat for 30 min or until it's tender (it will still have a slight bite once cooked)
Once cooked, drain, return it to the pot and set aside
2
Meanwhile, slice each chicken breast into 3-4 strips
Peel and chop (or grate) 1 [2] of the garlic cloves finely (you'll use the rest later!)
Peel the ginger (scrape the skin off with a teaspoon) and chop (or grate) finely
3
Add the chopped ginger, chopped garlic, soy sauce and 1 tsp [2 tsp]sugar to a medium bowl – this is your marinade
Add the chickenstrips and give everything a good mix up, then set aside until later
4
Meanwhile, cut the pak choi in half, separating the white and green parts
Peel and slice the remaining garlicclove[s] finely
Trim and slice the spring onions finely
Add the mayo and rice wine vinegar to a bowl and combine – this is your Japanese-style mayo
5
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat
Once hot, add the white pak choi, toasted sesame seeds and slicedgarlic with a pinch of salt and cook for 3-4 min or until the pak choi has started to soften, then add the greens parts and cook for a further 1 min
Transfer the cooked pak choi to a plate and keep the pan for later
6
Meanwhile, add the cornflour to a large bowl
Add the marinatedchicken strips, leaving most of the marinade behind
Give everything a good mix up so the chicken strips are fully coated in cornflour
7
Return the pan to a high heat with enough vegetable oil to cover the bottom of the pan
Once hot, add the coated chicken and cook for 4-5 min on each side or until browned – this is your chicken karaage
8
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