Karaage chicken with pickled salad and jasmine rice

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How to make Karaage chicken with pickled salad and jasmine rice

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 0:15
  • Total Time : 0:30

Ingredients

  • 500g Lilydale Free Range Chicken thigh fillets, cut into 4cm pieces
  • 1 tablespoon light soy sauce
  • 1 tablespoon finely grated ginger
  • 1 tablespoon mirin
  • 1 Lebanese cucumber, cut into ribbons
  • 1 large carrot, peeled, cut into ribbons
  • 4 radishes, thinly sliced
  • 1 cup shredded green cabbage
  • 1 green onion, trimmed, thinly sliced diagonally plus extra, thinly sliced, to serve
  • 1 tablespoon lemon juice
  • 2 tablespoon rice wine vinegar
  • 1 tablespoon caster sugar
  • Vegetable oil, for frying
  • 1 cup cornflour
  • 2 tablespoon plain flour
  • Steamed jasmine rice, to serve
  • Pickled ginger, to serve
  • Japanese mayonnaise, to serve
  • Lime wedges, to serve

Method

  • Step 1 Place chicken in a large snaplock bag and add soy, ginger, and mirin. Refrigerate for 15 minutes.
  • Step 2 Meanwhile, place the cucumber, carrot, radish, cabbage and green onions in a bowl. Whisk lemon juice, rice wine vinegar, and sugar together, season and drizzle over the vegetables. Toss to coat and set aside.
  • Step 3 Remove the chicken from the marinade and pat dry. Pour oil into a large saucepan coming about 5cm up the sides. Heat oil on medium-high heat, heat up to 170°C or until a cube of bread turns golden when dropped into the oil.
  • Step 4 Combine the flours together in a large snaplock bag, season, and add one-third of the chicken. Toss to coat, shake off excess flour and fry in the oil. Turn chicken for 3 to 4 minutes or until cooked through. Transfer chicken to a plate lined with paper towel.
  • Step 5 Repeat this process with remaining chicken, reheating the oil between batches.
  • Step 6 Sprinkle chicken with extra green onion. Serve with pickled salad, rice, Japanese mayonnaise and lime wedges.

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