Something’s Cooking
Step up your whānau’s next fake-away night with this cheat’s version of Japaneseinspired karaage chicken. A crispy, fresh bowl of goodness!
Prep time: 20 mins + Marinating time
Cooking time: 20 mins
Serves:
4
Ingredients
Japanese Inspired Fried
Chicken Donburi
400g chicken tenderloins,
cut into bite-size pieces
⅓ cup honey soy
simmer sauce
2 cups short grain 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
Top Tips
• Garnish with toasted
sesame seeds, pickled
ginger, sliced spring
onions and a squeeze of
Japanese mayo.
Skill level:
Easy as
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. T
o 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. P
lace 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. T
o serve, evenly divide the rice amongst four bowls.
Top with the fried chicken and pickled vegetables,
then garnish as desired.
Fresh Chicken
Tenderloins
Pams Honey
& Soy Simmer
Sauce 510g
1299
279
kg
ea
Find the recipe card and ingredients at our instore Recipe of the Week hub
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