Japanese-Style Spicy Fried Chicken
with Tamari-Dressed Baby Greens Salad
Cooking time
20 minutes
Servings
2/4
Calories
1060 /serving
The key to our crisped, Japanese-style fried chicken—known as karaage—is a light dusting of cornstarch seasoned with a hot meets citrus meets sesame spice blend. You’ll coat the meat in the mix before shallow-frying it in oil, to give it a signature golden crust that contrasts with the plump, juicy centre. A bed of rice dotted with edamame provides the antidote to the spice, while a tangy mayo makes the perfect dipping sauce. On the side, enjoy our salty-sweet tamari vinaigrette on a crunchy green salad.
We will send you:
- 2 Chicken breasts (or 320g chicken fillets)
- 100g Julienned carrots
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 100g Shredded napa cabbage
- 165g White rice
- 60ml Mayonnaise
- 45ml Creamy, Thick Tamari & Garlic vinaigrette
- 100g Edamame
- 15ml Rice vinegar
- 18g Cornstarch
- 13.5g Spicy Kyoto spice blend (white sesame seeds, Sichuan pepper, cayenne pepper, orange peel, poppy seeds, black sesame seeds, nori, sea salt, brown sugar, gochugaru, garlic, ginger, black pepper)
Contains: Eggs, Sesame, Soy
You will need:
Medium pot
Medium pan
Oil
Salt & pepper
Total Fat
50 g
Saturated Fat
5 g
Sodium
1310 mg
Total Carbs
94 g
Sugars
8 g
Protein
55 g
Fibres
9 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 minutes, until the rice is tender and the water has been absorbed. Remove from the heat; add the edamame and ½ the spice blend. Let sit, covered, for 5 minutes, then fluff the cooked rice with a fork and set aside in a warm spot.
Cook the chicken
While the rice cooks, in a medium bowl, combine the cornstarch with the remaining spice blend and S&P. Pat the chicken dry with paper towel and drizzle with oil to coat. In a medium pan, heat a generous drizzle of oil on medium-high. One piece at a time, toss the chicken in the seasoned cornstarch, pressing to adhere. Add the coated chicken breasts* to the pan and cook, partially covered, 6 to 8 minutes per side (2 to 3 minutes per side for chicken fillets), until cooked through. Transfer to a plate and let rest for 5 minutes before serving.
Make the salad
While the chicken cooks, in a large bowl, combine the cabbage, carrots and baby greens with as much vinaigrette as you’d like; season with S&P to taste. Toss well.
Finish & serve
In a small bowl, make the dipping sauce by combining the rice vinegar and mayonnaise; season with S&P to taste. Divide the finished rice between your plates. Top with a spoonful of the salad and the fried chicken. Serve the dipping sauce and any remaining salad on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
