Chicken Karaage with Japanese Potato Salad and Green Beans
I have been a member of Gousto for a long time. This is a recipe I adapted from my favourite ever Gousto recipe.
Ingredients
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24 ml soy sauce
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1 shallot
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5 g black sesame seeds
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1 carrot
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1 red chilli
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4 tbsp cornflour
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52 ml mayonnaise
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300 g new potatoes
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2 tbsp rice vinegar
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15 g fresh root ginger
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120 g trimmed fine green beans
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1 tbsp toasted sesame oil
Cooking Instructions
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1
Boil a kettle. Peel and chop the potatoes and carrots into large bite-sized pieces. Add both the potatoes and carrots to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 15-20 min or until fork-tender. Once tender, drain and leave to steam dry (reserve the pan).
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2
Chop the green beans into bite-sized pieces. Cut the red chillies in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely. Peel and chop (or grate) the garlic finely, then peel and slice the shallot finely. Peel and finely chop the ginger.
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3
Cut the chicken thigh fillets into thick strips.
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4
Add the chicken strips, chopped garlic, ginger, 2 soy sauce sachets and 1 tsp sugar to a medium bowl and give everything a good mix up. Add the cornflour and a pinch of salt to a second bowl. Transfer the chicken strips from the soy sauce to the cornflour. Give everything a good mix up so the chicken strips are fully coated in cornflour.
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5
Heat a large, wide-based pan with 4tbsp vegetable oil over a high heat. Once hot, add floured chicken and cook for 4 min on each side, or until nicely golden and crisp - this is your chicken karaage.
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6
Meanwhile, heat another pan with a matching lid over a medium-high heat. Once hot, add the chopped green beans with a splash of water and cook, covered, for 3 mins or until they're tender. Once tender, remove the lid and add the sesame oil, chopped chilli and remaining soy sauce and cook for 1-2 min further.
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7
Combine the mayonnaise and rice vinegar with a generous pinch of salt and pepper in a medium bowl. Add the drained potatoes, carrots and shallot and give everything a good mixup, crushing the potatoes as you go - this is your Japanese potato salad.
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8
Serve the chicken karaage alongside the Japanese potato salad and green beens. Sprinkle the Japanese potato salad with the black sesame seeds. Enjoy!
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