KARAAGE CHICKEN RICE BOWL with Sesame Slaw & Sriracha Mayo

Ingredients

Karaage Chicken: 300g free range chicken breasts, diced 2cm; 20g garlic & ginger paste; 2 tsp soy sauce; 30g potato starch; 2 Tbsp plain flour; 1/2 tsp salt; 1/4 cup oil

Rice: 150g jasmine rice; 1 cup + 2 Tbsp boiling water

Slaw: 1 carrot, grated; 1 baby turnip, grated; 150g slaw; 1 1/2 Tbsp rice wine vinegar; 1/2 tsp brown sugar; 1/2 pack black sesame seeds

To Serve: 2 Tbsp sriracha mayo

Method

Before you start Bring a half-full kettle to the boil.

Pat chicken dry and dice 2cm. Add to a medium bowl, along with garlic & ginger paste and soy sauce. Toss to combine and set aside to marinate

Combine rice, boiling water measure and a pinch of salt in a small pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.

Grate carrot and baby turnip. Place in a large bowl with remaining slaw ingredients. Toss to combine and season to taste with salt and pepper.

Place potato starch, flour and salt measure in a medium bowl. Season with pepper.

Heat oil measure in a medium frypan on mediumhigh heat. Place marinated chicken into flour mixture, turn to coat each piece well. Carefully place chicken into pan. Cook for 4-5 minutes, flip and cook for a further 4-5 minutes, until chicken is cooked through and golden. Remove from pan and rest on a rack or a plate lined with paper towel.

Serve rice topped with karaage chicken and sriracha mayo. Serve slaw on the side.