Japanese-style Chicken Karaage & Egg Fried Rice

Updated at: Wed, 16 Aug 2023 21:00:17 GMT

Step 1

Preheat the oven to 240C / fan 220C / gas mark 9. Bring a medium saucepan filled with salted hot water to a boil. Add the rice, boil for 25-30 mins until cooked, then drain.

Step 2

Cut the chicken into 4cm pieces. Place in a bowl and mix with half the ginger and garlic paste, half the vinegar and half the tamari. Set aside.

Step 3

Trim and finely slice the cabbage. Coarsely grate the carrot. Thinly slice the spring onions. To a medium bowl, add the miso, remaining vinegar and 1 tsp oil. Mix then stir in the carrot and cabbage.

Step 4

Mix the cornflour into the chicken. Heat a large frying pan with 1 tsp oil on medium-high heat. Add the chicken and cook for 3-4 mins, until golden. Transfer to a lined baking tray and bake for 10-12 mins, until cooked. Check your chicken is cooked by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary.

Step 5

Reheat the pan with 1 tsp oil to medium heat. Add the remaining ginger and garlic paste and half the spring onions. Cook for 1 min, then stir in the cooked rice and remaining tamari. Cook for 1-2 mins. Push the rice to one side of the pan. Crack the egg into the pan and break it up with a spoon. Leave to cook for 1-2 mins, until firm, then mix into the rice. Season with sea salt and black pepper.

Step 6

Serve the chicken with the rice and coleslaw. Drizzle over the chilli paste. Scatter over the remaining spring onion.

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