Chicken Karaage Salad

with Edamame
Low-Carb
Calorie smart
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 601 · Prot 60 · Carbs 62 · Fat 22
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Ingredients
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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

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

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