Gluten Free Karaage Chicken & Rice Bowl

Serves 4

This incredibly tasty gluten-free Japanese crunchy chicken is the perfect partner to a colourful bowl of vegetables and a delicious dressing. Perfect for dinner and leftovers make the best lunch.

Ingredients

Karaage Chicken

500g Bird & Barrow Chicken Thighs, cut into bite sized pieces

2 tbsp soy sauce

1 tbsp brown sugar

1 tsp finely grated ginger

1 tbsp lemon juice

1 spring onion, finely sliced

½ cup tapioca flour or potato starch

Mild oil for shallow frying

Vegetables & Rice

3 cups cooked white rice (you could also use quinoa or brown rice)

2 ripe (but still firm) avocados, sliced

10 cm piece cucumber, sliced

1 red capsicum, thinly sliced

1 medium carrot, grated or julienned

¾ cup podded edamame beans

2 radishes, thinly sliced

½ medium head broccoli, cut into florets and lightly steamed

125g green beans, trimmed and lightly steamed

Lemon wedges to serve

Dressing

3 tbsp tamari or soy sauce

2 tbsp lemon juice

1 tsp apple cider vinegar

2 tsp sugar

1 tsp finely grated ginger

1 tsp sesame oil

¼  cup light olive oil

 

To serve: good quality mayo for dipping the chicken

Method

1. Whisk together the soy sauce, sugar, ginger, lemon juice and spring onion. Toss together with the chicken and place in the fridge to marinate for 1 hour (or a minimum of 30 minutes).
2. Drain the chicken well and toss with the tapioca flour or potato starch until well coated. You may find this easier to do with the flour spread out on a plate.
3. Heat 2 cm of oil over a medium high heat in a sauté pan or cast iron skillet. The oil should sizzle when you add the chicken. Shake off excess flour from the chicken before adding to the pan. Cook the chicken until golden brown and cooked through. This will take 2–3 minutes on each side depending on the size of the piece. Do this in 3–4 batches so that the pan is not crowded and stays hot. You may need to add additional oil in between batches.
4. Place the cooked chicken on a plate lined with paper towels while you finish cooking the rest.
5. Whisk the dressing ingredients together.
6. Assemble the bowls by dividing the rice and the vegetables between 4 bowls. Top with the hot chicken and serve with the dressing and mayonnaise on the side.