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.
Cals 601 · Prot 60 · Carbs 62 · Fat 22
Low-Carb
Calorie smart
Try Hello Chef Now
30 min
photo
Japanese chicken karaage is traditionally made from chicken thigh which is marinated in soy and ginger, coated in corn flour and finally fried.
Cals 601 · Prot 60 · Carbs 62 · Fat 22
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chicken karaage
Chicken breast
400 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 ML

Tips for fussy eaters

Serve the chicken with rice and ketchup!

Pro tip

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

Before you start

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

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. Discard the marinade.
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 with a rolling pin before slicing it will tenderise the meat.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

More recipes like this

Pulled Beef Ragu with Fettuccine
Classic Beef Lasagna
with Lollo Side Salad
Steak Fajitas in Lettuce Cups
with Sour Cream and Cheddar
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved · Terms of Service & Privacy Policy