Slice the chicken into goujons. Add the chicken, soy sauce (reserve a splash of soy for the dressing) and gingergarlicpaste to a bowl. Mix well and leave to marinate until step 4.
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.
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.
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.
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.
6 Dress salad
Toss the spinach, edamame, carrot sticks, spring onion and cucumber in the dressing. Divide between plates. Top with the chickenkaraage and garnish with both sesame seeds.
Tips for fussy eaters
Serve the chicken with rice and ketchup!
Bashing the chicken with a rolling pin before slicing it will tenderise the meat.
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