Karaage Chicken Skewers with Rice and Katsu Sauce

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.



  • 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 ^


  • 2 cups Japanese brown rice
  • 3 cups water ^


  • ¼ red cabbage *
  • 2 carrots
  • ½ telegraph cucumber *
  • 2 Tbsp katsu sauce
  • 2 Tbsp mayo ^

To Serve

  • Remaining katsu sauce
  • 1 pack sesame seeds


  1. 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 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. 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.
  4. 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.
  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.
  6. 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