The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
2 tbsp tamari (Soya)(water, soybeans, salt, spirit vinegar)
-
80g brown rice(100% Brown Rice)
-
4 tsp ginger & garlic paste(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
-
1 tbsp rice vinegar(Rice Vinegar, Salt)
- 1 savoy cabbage
- 1 carrot
-
2 tbsp white miso paste (Soya)(White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 4 tbsp cornflour
- 2 spring onion
- 1 egg (Eggs)
-
1 tbsp chilli paste(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 300g British Free Range chicken thighs
Allergens
Contains:
Soya, Eggs
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 140Kcal | 649Kcal |
| 586kJ | 2714kJ | |
| Fat | 5.5g | 26g |
| of which saturates | 1.3g | 6.3g |
| Carbohydrates | 14g | 64g |
| of which sugars | 2.3g | 11g |
| Protein | 9.0g | 42g |
| Salt | 0.69g | 3.2g |
| Fibre | 1.6g | 7.5g |
Ingredients
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)
Allergens
Contains:
Soya, Eggs
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 132Kcal | 553Kcal |
| 552kJ | 2315kJ | |
| Fat | 4.8g | 20g |
| of which saturates | 1.0g | 4.3g |
| Carbohydrates | 16g | 66g |
| of which sugars | 2.9g | 12g |
| Protein | 6.6g | 28g |
| Salt | 0.76g | 3.2g |
| Fibre | 1.7g | 7.2g |
High protein
Low sat fat
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.
Cooking Instructions
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 through by inserting a skewer into the thickest part of the meat; the juices should run 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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