Empty My Fridge
Chicken Karaage & Rice Bowl
Ingredients
- Mayonnaise¾ cups
- Sriracha sauce
- Rice wine vinegar4 tsp
- Cream2 tbsp
- Honey1 tsp
- Chicken · boneless500 g
- Kali mirch crushed1 tsp
- Salt¼ tsp
- Adrak lehsan paste2 tsp
- Soy sauce2 tbsp
- Til ka tel1 tsp
- Refined flour6 tbsp
- Anda whisked1
- Cornstarch½ cups
- Vegetable oil
- Rice · cooked
- Band gobhi shredded
- Hot sauce
- Hara pyaz leaves
- Lemon
Instructions
- Mix the mayonnaise, Sriracha, rice vinegar, cream, honey and water until smooth, then spoon into a piping bag.
- Combine the black pepper, pink salt, ginger garlic paste, soy sauce, rice vinegar and sesame oil with the chicken. Mix well.
- Cover and marinate for 30 minutes.
- Uncover, then mix in the all-purpose flour and egg.
- In another bowl, whisk the cornflour, all-purpose flour and pink salt together.
- Dredge the marinated chicken pieces gently in the flour mixture.
- Heat the cooking oil in a wok. Fry the coated chicken over medium heat until golden and crispy.
- Serve in a bowl with cooked rice, shredded cabbage, the karaage chicken and hot sauce. Pipe on the spicy mayo and top with spring onion leaves, then serve.
Summarized from Food Fusion's video. Watch it for the details.
More recipes with
GarlicEggLemonScallionCreamRiceChickenCabbage
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.