Miso-Maple Karaage Chicken and Rice

Nutrition per serve

Ingredients

• 1pcs Lebanese cucumber
• 1pcs granny smith apple
• 150g Japanese rice
• 20g cornflour
• 10g umami seasoning
• 300g free-range chicken thigh fillets
• 150g edamame beans
• 20g miso paste
• 25g maple syrup
• 2g shichimi togarashi
• 20ml sesame oil
• 15ml white vinegar
• 1pcs egg
• 15ml plain flour
• 1pcs neutral-flavoured oil, for shallow frying
• 15ml boiling water

Method

1. Step 1 — Make pickle
   Thinly slice the cucumber and apple. Combine the cucumber, apple and 1 tbs white vinegar in a large bowl. Set aside to pickle, tossing occasionally, until needed.
2. Step 2 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
3. Step 3 — Coat chicken
   While the rice is cooking, whisk 1 egg in a bowl. Combine the cornflour, umami seasoning and 1 tbs plain flour in a shallow dish. Dip the chicken in the egg, then dust with the cornflour mixture and shake off the excess. Bring a separate small saucepan of water to the boil for the edamame.
4. Step 4 — Cook chicken
   Heat 2cm oil in a medium frypan over medium-high heat. Cook the chicken, turning occasionally, for 10-12 mins until golden and cooked through. Remove from the pan and drain on a wire rack set over paper towel (this will keep the coating crisp).
5. Step 5 — Make miso-maple sauce
   Meanwhile, add the edamame to the pan of boiling water, return to the boil and cook for 2 mins. Rinse under cold water to cool. Put the miso and 1 tbs boiling water in a heatproof bowl and whisk to dissolve. Add the maple syrup and a pinch of shichimi togarashi (shichimi contains chilli; add more or less to taste) and whisk to combine.
6. Step 6 — Toss salad and serve
   Add the edamame and sesame oil to the pickle and toss to combine. Taste, then season with salt and pepper. Fluff the rice with a fork. Divide the rice, chicken and salad among bowls. Drizzle over the miso-maple sauce and scatter with the remaining shichimi togarashi, if desired, to serve.

Allergens

Egg, Gluten, Wheat, Sulphites, Soy, Sesame