Cheat's Sticky Chicken Karaage Bowl
These cheat's sticky chicken karaage bowls are a quick and easy meal any day of the week, and feature a secret ingredient. Before I tell you what that is, I'd like you to promise to hold your judgement. Okay? Okay. Frozen karaage chicken pieces from Rangitikei Free Range Chicken! Lockdown has meant that supermarket meat supplies have been scarce to say the least, so when I saw these in the freezer section I quickly nabbed a pack. This recipe could also work with any frozen chicken tenders (without any intense flavourings) or with your own homemade karaage.
To pimp these chicken pieces up, after air-frying them I generously coated them in a sticky, sweet and spicy sauce; which takes this dish to a wholeeeee new level. The chicken karaage is paired with homemade pickled red onion, edamame, cucumber and carrot ribbons, then garnished with fresh coriander, crispy shallots and lashings of Japanese mayonnaise. The beauty of these chicken karaage bowls is you can customise them to suit what vegetables you have available to you. Have some bean sprouts or coleslaw mix in the fridge? Add them! This dish is simple and delicious, and a quick option that any level of cook can bring together. Have fun with it and enjoy!
To pimp these chicken pieces up, after air-frying them I generously coated them in a sticky, sweet and spicy sauce; which takes this dish to a wholeeeee new level. The chicken karaage is paired with homemade pickled red onion, edamame, cucumber and carrot ribbons, then garnished with fresh coriander, crispy shallots and lashings of Japanese mayonnaise. The beauty of these chicken karaage bowls is you can customise them to suit what vegetables you have available to you. Have some bean sprouts or coleslaw mix in the fridge? Add them! This dish is simple and delicious, and a quick option that any level of cook can bring together. Have fun with it and enjoy!
PREP TIME: 15 minutes | COOK TIME: 20 minutes | SERVES: 4
Ingredients
1 box (360g) frozen Rangitikei Chicken karaage pieces*
1 garlic clove, minced
2tsp chilli garlic sauce or chilli paste
1 Tbsp tomato ketchup
3 Tbsp soy sauce
2 Tbsp brown sugar
1/4 cup water
Accompaniments:
2 cups cooked sticky or jasmine rice
1 cup shelled edamame beans, cooked
1 carrot, cut into slices or ribbons
1/4 telegraph cucumber, thinly sliced
1/2 red onion, pickled**
Fresh coriander, crispy shallots and Japanese mayonnaise, to serve
1 box (360g) frozen Rangitikei Chicken karaage pieces*
1 garlic clove, minced
2tsp chilli garlic sauce or chilli paste
1 Tbsp tomato ketchup
3 Tbsp soy sauce
2 Tbsp brown sugar
1/4 cup water
Accompaniments:
2 cups cooked sticky or jasmine rice
1 cup shelled edamame beans, cooked
1 carrot, cut into slices or ribbons
1/4 telegraph cucumber, thinly sliced
1/2 red onion, pickled**
Fresh coriander, crispy shallots and Japanese mayonnaise, to serve
Method
* for a healthier option, frozen karaage pieces can be substituted for 3 chicken diced chicken thighs. Simply sauté in a drizzle of oil with 1tsp minced ginger, then add the sauce ingredients and cook until sticky.
** to pickle red onion, simply combine 2 Tbsp sugar, 1/4 cup rice wine vinegar, 1tsp salt and 1/2 cup boiling water. Stir until the sugar and salt dissolves, then submerge the red onion into the liquid. Leave to pickle for a minimum of 30 minutes or store in the fridge until required.
- Cook the frozen chicken as per pack instruction as desired.
- While the chicken is cooking, place a pan over a medium heat. Add the garlic, chilli garlic sauce, tomato ketchup, soy sauce, brown sugar and water to the pan, and stir to combine. Cook for 3-5 minutes, or until the sauce has thickened and reached a glaze consistency. Set aside.
- Evenly divide the cooked rice amongst four bowls. Place the cooked chicken in the warm sauce and toss until well coated, then spoon onto the rice.
- Arrange the edamame beans, carrot, cucumber and pickled onion alongside the chicken, then drizzle Japanese mayonnaise generously over the top. Garnish with fresh coriander, crispy shallots and sesame seeds as desired, then serve and enjoy.
* for a healthier option, frozen karaage pieces can be substituted for 3 chicken diced chicken thighs. Simply sauté in a drizzle of oil with 1tsp minced ginger, then add the sauce ingredients and cook until sticky.
** to pickle red onion, simply combine 2 Tbsp sugar, 1/4 cup rice wine vinegar, 1tsp salt and 1/2 cup boiling water. Stir until the sugar and salt dissolves, then submerge the red onion into the liquid. Leave to pickle for a minimum of 30 minutes or store in the fridge until required.
