Karaage Chicken Skewers with Rice and Katsu Sauce
Ready in 35 minutes
• Serves 2
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 2) on Sunday, January 13, 2019.
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 2) on Sunday, January 13, 2019.
Ingredients
Chicken
- 6 bamboo skewers
- 1 pack chicken breasts
- 1 Tbsp soy sauce ^
- 1 clove minced garlic
- 1 tsp finely grated ginger
- 1 egg ^
- ⅓ cup flour ^
Rice
- 1 cup Japanese brown rice
- 1½ cups water ^
Slaw
- ¼ red cabbage *
- 1 carrot
- ½ telegraph cucumber *
- 2 Tbsp katsu sauce
- 2 Tbsp mayo ^
Steps
-
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.
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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 steam, still covered, for 8 more minutes. Do not lift lid during cooking.
-
Make skewers Lightly whisk egg. Toss chicken with flour to coat then add egg and mix to coat well. Thread 4-6 pieces of chicken onto each skewer.
-
Make slaw Shred cabbage until you have about 2 cups worth; grate carrot; cut cucumber in half lengthways then thinly slice. Add to a bowl, along with first measure of katsu sauce, mayo and a drizzle of vinegar. Toss to combine and season to taste.
-
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.
-
Serve Rice and slaw with chicken skewers, katsu sauce and sesame seeds.
Nutritional Information
Energy |
2972 kj 710 kcal |
---|---|
Protein | 45.7g |
Carbohydrate | 70.3g |
Fat | 25.9g |