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.
Serving size
Ingredients
Ingredients
-
3 tbsp tamari (Soya)(Water, Soybeans, Salt, Spirit Vinegar)
-
1 tbsp chilli paste(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 2 egg (Eggs)
- 4 tbsp cornflour
- 4 spring onion
- 2 carrot
- 1 sweetheart cabbage
- 600g British Free Range chicken thighs
-
2 tbsp white miso paste (Soya)(White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
-
200g brown rice(100% Brown Rice)
-
8 tsp ginger & garlic paste(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
-
2 tbsp rice vinegar(Rice Vinegar, Salt)
Allergens
Contains:
Soya, Eggs
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 133Kcal | 596Kcal |
| 557kJ | 2494kJ | |
| Fat | 4.5g | 20g |
| of which saturates | 1.2g | 5.6g |
| Carbohydrates | 14g | 63g |
| of which sugars | 2.3g | 10g |
| Protein | 9.4g | 42g |
| Salt | 0.52g | 2.3g |
| Fibre | 1.8g | 8.0g |
High protein
Low sat fat
Japanese-style Chicken Karaage with Egg Fried Rice & Miso Cabbage Slaw
Our twist on the popular Japanese chicken karaage! Starring crispy, baked British diced chicken. Miso cabbage slaw. Egg-fried brown rice. And fiery chilli paste. It's a dish you don't want to miss!
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 large saucepan filled with salted water to a boil
- Pull out a large frying pan, 2 large bowls, a sieve & a grater
Get the rice on & marinate the chicken
- Add the rice to the saucepan, boil for 25-30 mins, until cooked, then drain
- Dice the chicken into 3cm pieces, then place into a large bowl and mix with half the ginger & garlic paste, half the miso, half the vinegar and half the tamari. Set aside
Make the slaw
- Trim and finely slice the cabbage. Coarsely grate the carrots. Thinly slice the spring onions
- To the other large bowl, add the remaining vinegar and miso. Mix, then stir in the carrot and cabbage
Roast the chicken
- Add the cornflour to the chicken and toss to coat
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the chicken and cook for 3 mins, until golden
- Add to the lined baking tray and roast for 15 mins, until cooked through
Make the egg fried rice
- Reheat the 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
- Push the rice to one side of the pan. Crack the eggs into the other side and break them up with a wooden spoon
- Leave to cook for 1-2 mins, until firm, 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
- Serve the chicken into bowls, with the egg fried rice and cabbage slaw alongside. Drizzle over the chilli paste (for those who'd like the heat). Scatter over the remaining spring onion
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