Chicken karaage with kale crisps, black sesame rice and yuzu-pickled cucumber
Ultra crispy fried chicken is paired with sticky sesame rice and a spiced curry sauce in this recipe for karaage chicken. A yuzu-pickled cucumber side brings welcome acidity to the dish, along with extra crunch from the kale crisps. This dish is a real crowdpleaser!
Ingredients
Metric
Imperial
For the curry powder
- 1 tbsp of coriander seeds
- 1 tbsp of cumin seeds
- 1 tbsp of fennel seeds
- 1 tbsp of turmeric powder
- 1 tsp black peppercorns
- 4 dried red chillies
- 1 cinnamon stick
- 3 cardamom pods
- 3 cloves
For the curry sauce
- 2 tbsp of neutral oil
- 2 onions, finely chopped
- 3 garlic cloves, finely chopped
- 1 knob of ginger
- 2 carrots, diced
- 1 tbsp of Doves Farm Organic Plain White Flour
- 1 tbsp of tomato purée
- 750ml of chicken stock
- 1 tbsp of soy sauce
- 1 tbsp of mirin
- 1 tsp sugar
For the karaage chicken
- 600g of boneless chicken thighs, skin-on and cut into chunks
- 150ml of soy sauce
- 1 tbsp of sake
- 1 tsp finely grated ginger
- 1 garlic clove, grated
- neutral oil, for deep frying
- 3 tbsp of Doves Farm Organic Cornflour, plus more as needed
For the black sesame rice
- 300g of sushi rice, rinsed and then soaked for 15 minutes
- 400ml of water
- 2 tbsp of black sesame seeds
For the yuzu pickled cucumber
- 1 cucumber, thinly sliced
- 2 tbsp of rice vinegar
- 1 tbsp of yuzu juice
- 1 tsp sugar
- 1 pinch of salt, to taste
For the kale crisps
For the garnish
- 1 handful of spring onions, finely sliced
Method
Start by making the curry powder. Toast the spices in a dry pan until fragrant, then grind into a powder in a spice blender
- 1 tbsp of coriander seeds
- 1 tbsp of cumin seeds
- 1 tbsp of fennel seeds
- 1 tbsp of turmeric powder
- 1 tsp black peppercorns
- 4 dried red chillies
- 1 cinnamon stick
- 3 cardamom pods
- 3 cloves
For the curry sauce, heat the oil in a saucepan, then add the onion, garlic and ginger and sweat down over a medium-low heat for about 15 minutes
- 2 tbsp of neutral oil
- 2 onions, finely chopped
- 3 garlic cloves, finely chopped
- 1 knob of ginger
Add in the carrots, flour, tomato purée and cook out for another 2 minutes
- 2 carrots, diced
- 1 tbsp of Doves Farm Organic Plain White Flour
- 1 tbsp of tomato purée
Add in the curry powder, stock, soy sauce, mirin and sugar, then leave to simmer for 20 minutes before blending until smooth and glossy
- 750ml of chicken stock
- 1 tbsp of soy sauce
- 1 tbsp of mirin
- 1 tsp sugar
Combine the soy, sake, ginger and garlic, then add the chicken pieces. Leave to marinade for 30 minutes
- 150ml of soy sauce
- 1 tbsp of sake
- 1 tsp finely grated ginger
- 1 garlic clove, grated
- 600g of boneless chicken thighs, skin-on and cut into chunks
Meanwhile, drain the rice and add to a pot with the water. Bring to a boil then turn the heat down to medium-low, cover with a tea towel and lid, and cook for around 12 minutes
- 300g of sushi rice, rinsed and then soaked for 15 minutes
- 400ml of water
Remove the rice from the heat and leave to steam for another 10 minutes, then stir through the toasted black sesame seeds
- 2 tbsp of black sesame seeds
Heat enough oil to deep-fry the chicken in a high-sided, heavy-bottomed pan to 170°C
- neutral oil, for deep frying
Coat the chicken in the cornflour just before frying, then fry the chicken until crisp, golden and cooked through, around 4–5 minutes. Drain well on kitchen paper
- 3 tbsp of Doves Farm Organic Cornflour, plus more as needed
Preheat the oven to 160°C fan
Toss the cucumber slices with rice vinegar, yuzu juice, sugar and salt. Set aside for 15 minutes to soften
- 1 cucumber, thinly sliced
- 2 tbsp of rice vinegar
- 1 tbsp of yuzu juice
- 1 tsp sugar
- 1 pinch of salt, to taste
To serve, pile black sesame rice into bowls. Top with the crisp karaage chicken, ladle over the curry sauce, and garnish with yuzu cucumber pickle, kale crisps and spring onions
- 1 handful of spring onions, finely sliced
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