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Easy prep
20 minutes

Japanese-Style Spicy Fried Chicken

with Tamari-Dressed Baby Greens Salad

Cooking time

20 minutes




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
Salt & pepper
Total Fat
50 g
Saturated Fat
5 g
1310 mg
Total Carbs
94 g
8 g
55 g
9 g
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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.
a picture
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.
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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.
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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.