Chicken
Marinated in a fragrant sauce before being dusted in cornflour and fried, this Japanese-style fried chicken yields a succulent and crispy result. Served with a corn and lettuce salad tossed with peanut dressing, and mayonnaise for dipping, it’s an addictive midweek treat.
Chop chicken into 4cm pieces. Crush garlic and peel and grate ginger. Place chicken, garlic and ginger in a bowl with 2 teaspoons rice wine vinegar, soy sauce, and 1 teaspoon brown sugar and stir to coat. Set aside at room temperature to marinate.
Place sesame seeds, remaining rice wine vinegar, 20g (1 tablespoon) mayonnaise, remaining brown sugar, peanut butter and 60ml (¼ cup) warm water in a bowl and stir to combine. Season to taste and set aside.
Rinse lettuces and roughly chop. Drain corn. Place lettuce and corn in a bowl and toss in a bowl to combine. Set aside.
Remove chicken from marinade and place in a separate bowl, discard marinade. Dust chicken with cornflour and toss to coat completely.
Heat oil in a large, deep frypan over medium heat. Fry chicken, in batches, for 3 minutes each side or until crunchy and golden. Drain on paper towel and season with sea salt.
Add dressing to salad and toss to combine. Serve karaage chicken with salad and remaining mayonnaise.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami
