Baked Chicken Karaage Rice Bowls
with Asian Greens & Ponzu Mayo
Cooking time
35 minutes
Servings
4
Calories
940 /serving
In Japan, karaage means deliciously deep-fried foods. In your home kitchen, it means bite-size chicken crisped to golden in the oven. Put the nuggets on a bowl of rice next to garlicky Asian greens, set out the ponzu mayo and start dipping!
We will send you:
- 4 Canadian-raised chicken breasts (air chilled)
- 2 Garlic cloves
- 450g Asian greens (yu choy or gai lan)
- 1 Scallion
- 320g Jasmine rice
- 30ml Ponzu lime sauce
- 120g Panko
- 120ml Mayonnaise
- 24g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Eggs • Sesame • Soy • Sulphites • Wheat
You will need:
Aluminum foil
Medium pan
Medium pot
Oil
Salt & pepper (S&P)
Sheet pan
2 Eggs
Total Fat
36 g
Saturated Fat
5 g
Sodium
1060 mg
Total Carb
97 g
Sugars
5 g
Protein
52 g
Fibre
4 g
Preparation
Cook the rice
- Preheat the oven to 450°F.
- In a medium pot, combine the rice, 3 cups water and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Prepare the chicken karaage
- Meanwhile, pat the chicken dry and cut into medium-size cubes; season with ½ the spices.
- In a shallow bowl, beat 2 eggs until smooth.
- Place the panko in a second shallow bowl.
- Working one at a time, coat the chicken in the egg (letting any excess drip off), then in the panko (pressing to adhere).
Bake the chicken karaage
- Arrange the chicken* on a foil-lined sheet pan and bake, flipping halfway, 15 to 20 min., until golden brown and cooked through.
Mise en place
- Meanwhile, remove the bottom inch of the gai lan stems; halve lengthwise, then crosswise.
- Roughly chop the garlic.
- Thinly slice the scallion crosswise.
Sauté the gai lan
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the gai lan and sauté, 3 to 4 min., until crisp-tender.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the remaining spices, ½ the ponzu, 2 tbsp water and S&P.
- Sauté, 1 to 2 min., until warmed through.
Make the ponzu mayo & serve
- In a medium bowl, combine the mayo, scallion, remaining ponzu and black pepper.
- Divide the rice between your bowls.
- Top with the chicken karaage and gai lan.
- Serve the ponzu mayo on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
