The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Japanese-style Chicken Karaage with Egg Fried Rice & Cabbage Slaw
Our take on Japanese karaage stars British free-range chicken thigh tossed in a light cornflour batter and baked until crispy and golden. Serve with a crunchy carrot-cabbage slaw (flavoured with umami miso) and fragrant egg fried rice. Finish with fiery chilli paste.
High protein
Low sat fat
Serving size
Ingredients
- 300g British Free Range chicken thighs
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 1 egg (Eggs)
- 2 spring onion
- 4 tbsp cornflour
- 2 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 1 carrot
- 1 savoy cabbage
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 80g brown rice (100% Brown Rice)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
Nutritional Information
Calories: 649
Protein: 42g
Carbs: 64g
Fat: 26g
Ingredients
- 150g British Free Range chicken thighs (use half)
- 1 tbsp chilli paste (use half) (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 2 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 2 spring onion
- 1 egg (use half) (Eggs)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 4 tbsp cornflour (use half)
- 1 savoy cabbage (use half)
- 80g brown rice (use half) (100% Brown Rice)
- 1 carrot (use half)
- 1 tbsp rice vinegar (use half) (Rice Vinegar, Salt)
Nutritional Information
Calories: 553
Protein: 28g
Carbs: 66g
Fat: 20g
Japanese-style Chicken Karaage with Egg Fried Rice & Cabbage Slaw
Our take on Japanese karaage stars British free-range chicken thigh tossed in a light cornflour batter and baked until crispy and golden. Serve with a crunchy carrot-cabbage slaw (flavoured with umami miso) and fragrant egg fried rice. Finish with fiery chilli paste.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a large bowl, a medium bowl, a sieve & a grater
Get the rice on & marinate the chicken
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Meanwhile, place the chicken into the large bowl, along with half the ginger & garlic paste, half the vinegar and half the tamari. Mix to coat and leave to marinate
Make the slaw
- Trim and finely slice the cabbage. Coarsely grate the carrot (peel optional)
- In the medium bowl, combine the miso, remaining vinegar and 1 tsp olive oil. Add the carrot and cabbage and toss to combine
Cook the chicken
- Toss the cornflour through the chicken
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the chicken and cook for 4 mins on each side,
- Transfer the chicken to the lined baking tray and bake for 11 mins, until cooked through
Make the egg fried rice
- Thinly slice the spring onions
- Reheat the empty frying pan with 1 tsp oil on medium heat. Once hot, add the remaining ginger & garlic paste and half the spring onion. Cook for 1 min, then add the cooked rice and remaining tamari
- Cook for 1-2 mins, then push the rice to one side of the pan
- Crack in the egg and break it up with a wooden spoon. Cook for a further 1-2 mins, then mix into the rice. Season with salt and pepper
Plate up
- Check your chicken is cooked by cutting a large piece in half; the flesh should be white and the juices running clear
- Share the chicken thighs between bowls, with the fried rice and slaw alongside. Drizzle over the chilli paste (for those who'd like the heat). Scatter over the remaining spring onion
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