Japanese karage chicken with rice

30 Min
pretty easy
4 People
Rating starstarstarstarstar
Crispy pieces of chicken thigh on a bed of fluffy rice, served with a light ginger soy sauce and fresh asian salad.
1. Place rice in a saucepan, cover with x 1.5 amount of water. Cover with a lid, cook on lowest heat for 10-15 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork.

2. Peel and grate ginger. Combine with 4 tbsp soy sauce, 2 tbsp vinegar and 2 tsp sugar.

3. Cut chicken thighs into quarters and place in a bowl. Stir in 2 tbsp dressing to coat. Set aside in the fridge until time to cook.

4. Thinly slice the asian greens. Slice snow peas and julienne (or grate) carrot. Thinly slice mint. Toss together and set aside.

5. Heat a frypan over medium-high heat with 2 tbsp oil. Spread cornflour on a plate. Toss chicken in cornflour to coat. Cook (in batches) for 3-4 minutes on each side, or until crispy and cooked through. Drain on paper towel. 
*see notes

6. Divide rice and salad between plates. Stir 2 tbsp water into dressing and spoon over to taste. Serve with crispy chicken.

Use a neutral flavoured oil like vegetable or grapeseed oil to cook the chicken.

Use 1 pair of tongs for moving the marinated chicken to the cornflour and 1 pair for tossing in the cornflour. This will prevent any clumps of flour building up.
Basmati rice 300g

Ginger 40g

chicken thigh fillets 600g

Asian greens 1 bunch
Snow peas 1/2 punnet (125g)
Purple carrot 1
mint 1/3 bunch

Cornflour 1 packet (100g)

From your pantry:
oil (for cooking), soy sauce, sugar, rice wine vinegar