Crispy ORGANIC Chicken Karaage
with Japanese Pickled Veggies
Cooking time
30 minutes
Servings
2/4
Calories
940 /serving
Japanese fried chicken deserves a special place in heaven—and our skin-on organic chicken is a divine way to enjoy the crispy juicy deliciousness. This karaage finds perfect sides in furikake-seasoned rice, ponzu mayo, and watermelon radish, cucumbers and string peas pickled to a crisp.
We will send you:
- 2 Organic skin-on chicken breasts (raised without antibiotics by Canadian farmers)
- 2 Cucumbers
- 100g String peas (sugar snap peas or snow peas)
- 1 Watermelon radish
- 160g Jasmine rice
- 30ml Ponzu lime sauce
- 60ml Rice vinegar
- 60ml Mayonnaise
- 15ml Toasted sesame oil
- 20g Cornstarch
- 150g Edamame (or green peas)
- 10g Mild Furikake (black sesame seeds, white sesame seeds, crushed nori, sugar, kosher salt)
Contains: Eggs • Sesame • Soy • Wheat
You will need:
Large pan
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Total Fat
40 g
Saturated Fat
7 g
Sodium
870 mg
Total Carb
91 g
Sugars
9 g
Protein
54 g
Fibre
7 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat. Add the edamame and ⅔ of the sesame oil.
- Let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, peel and quarter the watermelon radish; thinly slice.
- Halve the cucumbers lengthwise; thinly slice crosswise on an angle.
- Remove the stem ends of the string peas; thinly slice crosswise on an angle.
Make the pickled veggies
- In a medium bowl, combine the watermelon radish, cucumbers, string peas, vinegar, ⅔ of the mild furikake, the remaining sesame oil and S&P.
Cook the chicken
- Pat the chicken dry; season with S&P.
- Place the cornstarch on a plate.
- Add the chicken; toss to coat.
- In a large pan, heat a generous drizzle of oil on medium-high.
- Add the chicken* and cook, starting skin-sides down, partially covered, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Make the ponzu mayo
- Meanwhile, in a small bowl, combine the mayo, ponzu and S&P.
Plate your dish
- Divide the rice, chicken and pickled veggies between your plates.
- Garnish the rice with the remaining mild furikake.
- Serve the ponzu mayo on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
