:format(webp))
:format(webp))
:format(webp))
:format(webp))
:format(webp))
:format(webp))
:format(webp))
:format(webp))
:format(webp))
:format(webp))
:format(webp))
Karaage Chicken Rice Bowl
30m
25m
4
Why you’ll love it 😋
A little secret... crispy fried chicken over rice feels like way more effort than it is. The soy, garlic and ginger marinade do the heavy lifting, then mayo swoops in at the end. Warning: extreme craving satisfaction is guaranteed.
:format(webp))
:format(webp))
Ingredients 🛒
Shop at an ALDI price
- Chicken thighs, cut into bite-sized pieces500 g
- Soy sauce3 tbsp
- Garlic, minced2 cloves
- Ginger, grated1 tbsp
- Cornflour½ cup
- Vegetable oilTo cook
- Jasmine rice, cooked4 cups
- Green cabbage, finely shredded2 cups
- MayonnaiseTo serve
- Spring onions, sliced2
- Black pepperTo taste
Method ⏲️
Crispy karaage chicken piled over rice with cabbage and mayo.
Step 1: Marinate your chicken
Add 500 g chicken thighs, 3 tbsp soy sauce, 2 cloves minced garlic, 1 tbsp grated ginger and black pepper to taste to a bowl. Mix well, then chill for 30 minutes.
Step 2: Coat your chicken
Place ½ cup cornflour in a shallow bowl. Toss your marinated chicken through the cornflour, coat each piece well and shake off any excess.
Step 3: Fry it up
Heat vegetable oil in a deep-frying pan over medium-high heat. Fry your chicken in batches for 4-5 minutes, turning until golden, crisp and cooked through, then drain on paper towel.
Step 4: Build your bowls
Divide 4 cups cooked jasmine rice between 4 bowls and top with 2 cups shredded cabbage. Add your karaage, drizzle with mayonnaise, a splash of soy sauce and scatter over 2 sliced spring onions. Dig while it’s hot.
:format(webp))
:format(webp))
:format(webp))
:format(webp))
:format(webp))