Chicken Karaage Salad

with Edamame

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low-carb
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low-carb
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Instructions

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1 Marinate chicken

Slice the chicken into goujons. Add the chicken, soy sauce (reserve a splash of soy for the dressing) and ginger garlic paste to a bowl. Mix well and leave to marinate until step 4.

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2 Prep salad

Rinse the edamame and spinach. Trim and finely slice the spring onion. Chop the cucumber roughly. Peel the carrot, then continue peeling until you are left with a pile of carrot ribbons. Stack the ribbons on top of one another, then slice them into thin sticks.

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3 Make dressing

Juice the limes into a bowl or jar. Add the sesame oil, sweet chilli sauce and the reserved soy sauce and whisk or shake until fully combined - this is your dressing.

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4 Flour chicken

Add the corn starch to a shallow bowl. Transfer the chicken from its marinade to the corn starch. Toss the chicken in the corn starch until fully coated.

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5 Fry chicken

Heat a large non-stick pan over a medium-high heat with the vegetable oil. Once hot, add the chicken and fry for 4-5 min until browned all over and cooked through.

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6 Dress salad

Toss the spinach, edamame, carrot sticks, spring onion and cucumber in the dressing. Divide between plates. Top with the chicken karaage and garnish with both sesame seeds.

Tips for fussy eaters

Serve the chicken with rice and ketchup!

Pro tip

Bashing the chicken thigh with a rolling pin before slicing it will tenderize the meat.

Japanese chicken karaage is traditionally made from chicken thigh which is marinated in soy and ginger, coated in corn flour and finally fried.

Cooking Time: 30 min

Cals 660 · Prot 67 · Carbs 62 · Fat 27

Dairy-Free

Ingredients

Number of people

Chicken karaage

Chicken thighs 500 Grams
Soy sauce 40 ML
Ginger garlic paste 20 Grams
Corn starch 60 Grams
Vegetable oil 2 Tbsp

Salad

Edamame beans 150 Grams
Baby spinach 60 Grams
Spring onion 40 Grams
Cucumber 1 Piece
Carrot 1 Piece
Sesame seeds 10 Grams
Black sesame seeds 10 Grams

Dressing

Lime 1 Piece
Sesame oil 15 ML
Sweet chilli sauce 40 Grams

Japanese chicken karaage is traditionally made from chicken thigh which is marinated in soy and ginger, coated in corn flour and finally fried.

Cooking Time: 30 min

Cals 660 · Prot 67 · Carbs 62 · Fat 27

Dairy-Free

Instructions

photo

1 Marinate chicken

Slice the chicken into goujons. Add the chicken, soy sauce (reserve a splash of soy for the dressing) and ginger garlic paste to a bowl. Mix well and leave to marinate until step 4.

photo

2 Prep salad

Rinse the edamame and spinach. Trim and finely slice the spring onion. Chop the cucumber roughly. Peel the carrot, then continue peeling until you are left with a pile of carrot ribbons. Stack the ribbons on top of one another, then slice them into thin sticks.

photo

3 Make dressing

Juice the limes into a bowl or jar. Add the sesame oil, sweet chilli sauce and the reserved soy sauce and whisk or shake until fully combined - this is your dressing.

photo

4 Flour chicken

Add the corn starch to a shallow bowl. Transfer the chicken from its marinade to the corn starch. Toss the chicken in the corn starch until fully coated.

photo

5 Fry chicken

Heat a large non-stick pan over a medium-high heat with the vegetable oil. Once hot, add the chicken and fry for 4-5 min until browned all over and cooked through.

photo

6 Dress salad

Toss the spinach, edamame, carrot sticks, spring onion and cucumber in the dressing. Divide between plates. Top with the chicken karaage and garnish with both sesame seeds.

Tips for fussy eaters

Serve the chicken with rice and ketchup!

Pro tip

Bashing the chicken thigh with a rolling pin before slicing it will tenderize the meat.

Ingredients

Number of people

Chicken karaage

Chicken thighs 500 Grams
Soy sauce 40 ML
Ginger garlic paste 20 Grams
Corn starch 60 Grams
Vegetable oil 2 Tbsp

Salad

Edamame beans 150 Grams
Baby spinach 60 Grams
Spring onion 40 Grams
Cucumber 1 Piece
Carrot 1 Piece
Sesame seeds 10 Grams
Black sesame seeds 10 Grams

Dressing

Lime 1 Piece
Sesame oil 15 ML
Sweet chilli sauce 40 Grams
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