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Karaage Chicken and Rice Bowl
Rating:
Created by:
QAST, Camira State School
Prep time:
30 mins
Cooking time:
30 mins
Serves:
13
- Chrissy Buzzard
Category:
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Ingredients
1.3kg chicken breast, diced into 2cm cubes
160g reduced-salt soy sauce
60g minced ginger
150g cornflour
2 tsp tumeric
1 tsp garlic powder
1 tsp cumin
1 tsp ground ginger
1 tsp onion powder
½ tsp salt
½ tsp pepper
3.5 cups rice
4-5 carrots, shredded
2 continental cucumbers, finely sliced
130g reduced-fat Kewpie mayo
130g thick Teriyaki sauce
Method
- Mix together the soy sauce and minced ginger, pour it into a zip lock bag along with the chicken, and marinate it in the fridge overnight.
- For service, prepare chicken by mixing cornflour, dry spices, salt and pepper. Drain chicken and then place into a large container, add cornflour and spice mix, put on lid and shake well to coat the chicken.
- Preheat oven to 180°C and onto a lined baking tray, place coated chicken, allowing space to cook evenly. Cook for 30 minutes, rotating trays at the half-way point.
- Before service, cook rice in rice cooker and once cooked, divide into foil trays (100g per tray).
- Add 80g cooked chicken. Then, just before service, add shredded carrot and cucumber and top with 10g of reduced-fat Kewpie mayo and 10g of Teriyaki sauce.
Recipe description
A Japanese-inspired rice bowl that delivers crunch, freshness and a contemporary tuckshop option.
Variations
- To boost the nutritional value, add additional veggies as desired, such as avocado, edamame beans, capsicum or lettuce.
