Karaage Chicken Skewers with Rice and Katsu Sauce
Ready in 35 minutes
• Serves 4
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 4) on Sunday, January 13, 2019.
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 4) on Sunday, January 13, 2019.
Ingredients
Chicken
- 12 bamboo skewers
- 1 pack chicken breasts
- 2 Tbsp soy sauce ^
- 2 cloves minced garlic
- 1 Tbsp finely grated ginger
- 1 egg ^
- ¾ cup flour ^
Rice
- 2 cups Japanese brown rice
- 3 cups water ^
Slaw
- ¼ red cabbage *
- 2 carrots
- ½ telegraph cucumber *
- 2 Tbsp katsu sauce
- 2 Tbsp mayo ^
To Serve
- Remaining katsu sauce
- 1 pack sesame seeds
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.
-
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, remaining katsu sauce and sesame seeds.
Nutritional Information
Energy |
2749 kj 657 kcal |
---|---|
Protein | 43.4g |
Carbohydrate | 67.2g |
Fat | 22.7g |