Chicken Karaage Salad

with Edamame
Japanese chicken karaage is traditionally made from chicken thigh which is marinated in soy and ginger, coated in corn flour and finally fried.
318 Reviews
Cals 623 · Prot 61 · Carbs 59 · Fat 20
Low-Carb
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30 min
Chicken Karaage Salad with Edamame
Japanese chicken karaage is traditionally made from chicken thigh which is marinated in soy and ginger, coated in corn flour and finally fried.
318 Reviews
Cals 623 · Prot 61 · Carbs 59 · Fat 20
Low-Carb
Try Hello Chef Now
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Ingredients
Number of People:
Chicken karaage
Chicken breast
400 Grams
Soy sauce 9*
40 ML
Ginger garlic paste
20 Grams
Corn starch
60 Grams
Vegetable oil
2 Tbsp
Salad
Edamame beans 9*
150 Grams
Baby spinach
60 Grams
Spring onion
40 Grams
Cucumber
1 Piece
Carrot
1 Piece
Sesame seeds 3*
10 Grams
Black sesame seeds 3*
10 Grams
Dressing
Lime
1 Piece
Sesame oil 3*
15 ML
Sweet chilli sauce
40 ML

Allergens

*9 Soya, *3 Sesame Seeds
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Marinate chicken

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.
Prep salad

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.
Make dressing

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.
Flour chicken

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. Discard the marinade.
Fry chicken

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.
Dress salad

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.
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