Chicken

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  • Family Friendly
  • Treat Night

Chicken Karaage with Corn and Lettuce Salad

Marinated in a fragrant sauce before being dusted in cornflour and fried to the point of irresistibility, this Japanese-style fried chicken is a succulent and crispy delight. Served with a corn and lettuce salad tossed with a creamy sesame dressing, and mayonnaise for dipping, it’s an addictive midweek treat.

60 Minutes

Recipe

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01

Marinate Chicken

Cut chicken into 4cm pieces. Crush garlic. Finely grate ginger. Place chicken, garlic and ginger in a bowl with 10ml (2 teaspoons) rice wine vinegar, soy sauce, and brown sugar and stir to coat. Set aside at room temperature to marinate until ready to cook.

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02

Make Salad Dressing

Place sesame seeds, remaining rice wine vinegar, 20ml (1 tablespoon) water, sesame oil and ½ the mayonnaise in a bowl and stir to combine. Season to taste and set aside.

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03

Dust Chicken

Remove chicken from marinade and place in a separate bowl, discard marinade. Dust chicken with cornflour and toss to coat completely.

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04

Fry Chicken

Heat oil in a large, deep frypan over medium heat. Fry chicken, in batches, for 3 minutes each side or until golden and cooked through. Drain on paper towel and season with salt. While the chicken is cooking, prepare the salad.

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05

Prepare Salad

Rinse lettuce and roughly chop. Drain and rinse corn. Place lettuce and corn in a bowl and toss in a bowl to combine. Set aside.

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06

Plate Up

Add dressing to salad and toss to combine. Serve karaage chicken with salad and remaining mayonnaise.

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Chicken Karaage with Corn and Lettuce Salad

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