Karaage Chicken Skewers with Katsu Sauce, Slaw and Rice

Karaage Chicken Skewers with Katsu Sauce, Slaw and Rice

Ready in 45 minutes Serves 4
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, January 13, 2019.


Karaage Chicken

  • 10 bamboo skewers
  • 1 pack chicken breasts
  • 1 Tbsp soy sauce ^
  • 1 clove minced garlic
  • 1 tsp grated ginger
  • 1 egg ^
  • ½ cup flour ^


  • 1½ cups Japanese brown rice
  • 2¼ cups water ^


  • ½ pack green beans *
  • ¼ cabbage
  • 1 carrot
  • 2 Tbsp katsu sauce
  • 2 Tbsp mayo ^
  • ¼ tsp sesame oil ^

To Serve

  • Remaining katsu sauce
  • 1 pack sesame seeds


  1. Prep chicken Preheat BBQ hot plate to high (if using). Soak skewers in water. Pat chicken dry and dice 2cm. Add chicken, soy sauce, garlic and ginger to a bowl and combine. Leave to marinate. Marinate overnight for a deeper flavour.
  2. Cook rice Combine rice, water 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 leave to steam, still covered, for 8 minutes more. Do not lift lid during cooking.
  3. Make skewers Lightly whisk egg in a bowl. Toss flour through chicken, then add chicken to bowl with egg and coat well. Thread 4-6 pieces of chicken onto each skewer.
  4. Make slaw Thinly slice green beans; thinly slice cabbage until you have about 2 cups worth; grate carrot. Add to a bowl, along with remaining slaw ingredients and a drizzle of vinegar. Toss to combine and season.
  5. Cook chicken Heat a drizzle of oil in a fry-pan on medium-high heat. Cook chicken skewers for about 8 minutes, turning to cook on all sides, until golden and cooked through. Alternatively, cook on BBQ. Rest on paper towels and season with salt.
  6. Serve rice, slaw and chicken topped with remaining katsu sauce and sesame seeds.

Nutritional Information

Energy 2486 kj
594 kcal
Protein 41.3g
Carbohydrate 55.3g
Fat 22.3g