Karaage-Style Chicken with Brown Rice and Japanese Sesame Slaw

Karaage-Style Chicken with Brown Rice and Japanese Sesame Slaw

Ready in 30 minutes • Serves 3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, March 26, 2017.
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A classic Japanese favourite with a fun and heathy twist.

Ingredients

BROWN RICE

  • 1 cup Japanese brown rice
  • 1½ cups water
  • Pinch of salt

JAPANESE SESAME SLAW

  • ¼-½ cabbage
  • 1 carrot, peeled
  • Pinch of salt
  • 1 teaspoon vinegar (e.g. rice wine, cider, malt)
  • 1 apple
  • 40g chopped, roasted peanuts
  • 2 teaspoons sesame seeds
  • 1 teaspoon sesame oil
  • 1 teaspoon soy sauce
  • 1 teaspoon runny honey
  • 2 tablespoons chopped coriander leaves and stalks

KARAAGE-STYLE CHICKEN

  • 1 egg
  • 1 tablespoon milk
  • 3 tablespoons flour seasoned with ½ teaspoon salt
  • 80g cornflakes
  • 300g chicken thighs, cut into 2cm-wide strips

TO SERVE

  • 40g katsu sauce
  • 1 tablespoon coriander leaves

Steps

  1. oven to 220°C. Line an oven tray with foil.
  2. Combine all brown rice ingredients in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
  3. Very finely slice cabbage until you have 2½ cups worth and grate carrot. Place both in a large bowl with salt and vinegar. Mix thoroughly and leave to soften while you prepare the chicken.
  4. Lightly whisk egg and milk together and place seasoned flour, whisked egg and cornflakes into separate bowls or plates. Lightly crunch cornflakes with clean hands into 3-4mm pieces. Pat chicken dry and coat each piece first in flour, then egg, then cornflakes, shaking off excess as you go.
  5. Transfer chicken to prepared tray and drizzle with a little oil. When rice has 8 minutes steam time remaining, bake chicken for 7-9 minutes, or until cooked through and the cornflakes are golden brown.
  6. Thinly slice apple (discard core) and cut apple slices into thin matchsticks. Add to bowl with cabbage, along with all remaining Japanese sesame slaw ingredients. Season with salt and pepper and toss gently to combine.
  7. spoon ¾ cup of cooked brown rice onto each plate. Top with Japanese sesame slaw and karaage style chicken. Drizzle over katsu sauce and garnish with coriander leaves.

Nutritional Information

Energy 2724 kj
651 kcal
Protein 29.8g
Carbohydrate 74.0g
Fat 25.9g