Scroll through this New World catalogue valid from 09.08.2021 to 15.08.2021 to see the latest deals. On 31 pages of the current weekly mailer, you will find the best goods from the Supermarkets category. If you want to save on your next shopping trip to New World, don't forget to look through the entire catalogue from page 1 to page 31. If you want to shop smart and save on your next shopping trip to New World, don’t miss the latest weekly specials full of amazing prices and wonderful sales. Come back to My Catalogue every day to make sure you don’t miss out on great promotions offered by your favourite retailers.
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!
Prep time: 20 mins + Marinating time
Cooking time: 20 mins
400g chicken tenderloins, cut
into bite-size pieces
⅓ cup honey soy
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
• Garnish with toasted sesame
seeds, pickled ginger, sliced
spring onions and a squeeze
of Japanese mayo.
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
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
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’!