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Prep Time
30 min
Cuisine
Japanese
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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 806 kJ 191 kcal |
2993 kJ 708 kcal |
Fat of which saturates |
6.4 g 1.1 g |
23.9 g 3.9 g |
Carbohydrate of which sugars |
23.2 g 1 g |
86.3 g 3.7 g |
Fibre | 1 g | 3.8 g |
Protein | 10.1 g | 37.4 g |
Salt | 0.74 g | 2.74 g |
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.
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
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
Add the chopped ginger, chopped garlic, soy sauce and 1 tsp [2 tsp] sugar to a medium bowl – this is your marinade
Add the chicken strips and give everything a good mix up, then set aside until later
Meanwhile, cut the pak choi in half, separating the white and green parts
Peel and slice the remaining garlic clove[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
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 sliced garlic 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
Meanwhile, add the cornflour to a large bowl
Add the marinated chicken strips, leaving most of the marinade behind
Give everything a good mix up so the chicken strips are fully coated in cornflour
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
Serve the chicken karaage with the black rice and pak choi
Garnish with the chopped spring onion and use the Japanese mayo as a dipping sauce on the side
Enjoy!