Karaage Chicken Skewers with Rice & Katsu Sauce

Karaage Chicken Skewers with Rice & Katsu Sauce

Ready in 40 minutes • Serves 4
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, December 29, 2019.
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Ingredients

Chicken

  • 12 bamboo skewers
  • 1 pack chicken breasts, diced 2cm
  • 2 Tbsp soy sauce
  • 2 cloves garlic, minced
  • 1 Tbsp ginger, finely grated
  • 1 egg
  • 3/4 cup flour

Rice

  • 300g Japanese brown rice
  • 2 1/4 cups water

Slaw

  • 1/4 red cabbage, shredded, 3 cups worth
  • 2 carrots, grated
  • 1/2 telegraph cucumber, cut in half lengthways, thinly sliced
  • 2 Tbsp katsu sauce
  • 2 Tbsp mayo

To Serve

  • Remaining katsu sauce
  • 1 pack sesame seeds

Steps

  1. Preheat BBQ to medium-high heat (if using). Prep chicken. Soak skewers in water. Pat chicken dry and dice 2cm. Combine in a bowl with soy sauce, garlic and ginger and leave to marinate.
  2. Cook rice. Combine rice, water measure and a pinch of salt in a pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and steam, still covered, for 8 more minutes. Do not lift lid during cooking.
  3. Prep skewers. In a small bowl, lightly whisk egg. Toss flour through chicken, then add egg and mix to coat well. Thread 4–6 pieces of chicken onto each skewer.
  4. Prep slaw. Add slaw veggies to a bowl along with first measure of katsu sauce, mayo and a drizzle of vinegar. Toss to combine and season to taste.
  5. Cook chicken. Heat a drizzle of oil in a fry-pan on high heat. Cook chicken skewers for 4 minutes each side, until cooked through and golden. Rest on paper towels and season with salt. Alternativley, do this on the BBQ.
  6. Serve chicken and rice with a drizzle of katsu sauce. Serve slaw on the side with a sprinkle of sesame seeds.

Nutritional Information

Energy 2749 kj
657 kcal
Protein 43.4g
Carbohydrate 67.2g
Fat 22.7g