Japanese Inspired
Fried Chicken Donburi
Step up your whānau’s next fake-away night with this cheat’s
version of Japanese-inspired karaage chicken. A crispy, fresh
bowl of goodness!
Serves:
4
Prep time: 20 mins + Marinating time
Cooking time: 20 mins
Ingredients
400g chicken tenderloins, cut
into bite-size pieces
⅓ cup honey soy
simmer sauce
2 cups rice
¼ green cabbage or ½
cucumber, thinly sliced
¼ cup white vinegar
1 Tbsp soy sauce
1 ½ cups maize cornflour
Rice bran oil, for
deep frying
Saiko!
Top Tip
• Garnish with toasted sesame
seeds, pickled ginger, sliced
spring onions and a squeeze
of Japanese mayo.
Method
1. Place the chicken in a mixing bowl, add the simmer sauce, season
well with salt and pepper and stir to combine. Cover and leave in
the fridge to marinate for at least
30 minutes.
2. Cook rice as per packet instructions.
3. To make the pickle, place the cabbage or cucumber in a mixing
bowl with the vinegar and soy sauce, toss to combine. Leave to
sit at room temperature for at least
15 minutes.
4. Place the cornflour in a shallow bowl and dip each piece of
chicken in the flour, making sure you pack the flour firmly on the
chicken. Gently shake off any excess.
5. Heat enough oil in a saucepan or high-sided fry pan to deep fry
the chicken. Working in batches, fry the chicken pieces, turning
occasionally, until deep golden brown and cooked through. This
should take 4 minutes. Drain off any excess oil on paper towels.
6. To serve, evenly divide the rice amongst four bowls. Top with the
fried chicken and pickled vegetables, then garnish as desired.
Japanese word for ‘the best’!
Pams
Simmer
Sauce 510g
13
99
kg
Chicken
Tenderloins
2
99
ea
Pams
Wheat
Cornflour
400g
129
ea
Skill level:
Easy as
Pams
Jasmine
Rice 1kg
279
ea
