Fried Chicken Thigh Karaage Bento With Spiced Edamame
Delicious and picture-perfect, bento boxes are a joyful Japanese treat. To make your own, top Japanese sticky rice with crispy chicken thigh, quick-pickled cucumber and edamame beans.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Salt, Sugar, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Take your chicken out of the fridge, open the packet and let it air
Cut your cucumber into quarters lengthways, slice finely and add to a bowl
Combine your mayo with a splash of your rice vinegar and a pinch of salt – this is your Japanese-style mayo
Add the remaining rice vinegar to the sliced cucumber with a pinch of salt and sugar and set aside to pickle
Rinse your sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully
Add the drained rice with 200ml [300ml] [400ml] cold water and a generous pinch of salt to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min
After 15 min, remove the pot from the heat and keep covered for a further 10 min before serving – this is your sticky rice
Tip: Don't peek! Keep the lid on the whole time to get perfectly fluffy rice!
While the rice is cooking, peel and finely chop (or grate) your garlic and ginger
Add your diced chicken thigh to a bowl with the chopped garlic and ginger, soy sauce and 1 tsp [1 1/2 tsp] [2 tsp] sugar and stir to combine
Add your cornflour and give everything a good mix up until the chicken is fully coated
Heat a large, wide-based pan (preferably non-stick) with 3 tbsp [4 1/2 tbsp] [6 tbsp] of vegetable oil over a high heat
Once hot, add the coated chicken and cook for 5-6 min on each side or until golden, crispy and cooked through (no pink meat!) – this is your fried chicken karaage
Meanwhile, wash your salad, then pat it dry with kitchen paper
Add the salad to the quick-pickled cucumber and give everything a good mix up – this is your quick-pickled cucumber salad
Rinse your blanched edamame beans under cold running water
Add the edamame beans to a bowl and microwave for 1 min, or until hot and cooked with a bite
Add your black sesame seeds and toasted sesame oil to the sticky rice just before serving, and gently stir it all together – this is your sticky sesame rice
Serve the fried chicken karaage alongside the sticky sesame rice, quick-pickled cucumber salad and cooked edamame (for fancy presentation, press the rice into a small bowl and turn out)
Season the cooked edamame with your shichimi togarashi (can't handle the heat? Go easy!)
Add the Japanese-style mayo to the side
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, crustacean, egg, fish, gluten, mollusc, mustard, nut, peanut, sesame, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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