This dish is easy to prepare, yummy and super healthy-ish.

Serves 4

Step 1: Prepare chicken

2 deboned chicken thigh fillets

1 tbsp shredded ginger (put more if you love ginger)

3 tbsp light soy sauce

1 tsp sushi seasoning

1/2 cornflour

1 tbsp plain flour

Cut chicken thighs into bite-size pieces and place in a bowl. Add ginger, soy sauce and sushi seasoning. Mix and marinate for 20 minutes.

Step 2: Mix salad

1 medium-sized bowl of mixed leafy greens

1 red capsicum, diced

6 cherry tomatoes, cut in wedges

1/2 avocado, sliced

Combine all in a salad bowl.

For dressing, mix extra-virgin olive oil with lemon juice and seasoning. Taste and adjust ingredients as desired, and pour into the salad bowl. Set aside.

Step 3: Cook

Heat vegetable oil in a fryer. Use the end of a bamboo chopstick to check if the oil is hot – when bubbles appear out of the chopstick, you’re good to go.

Mix the flour.  Flour the marinated chicken and dust off excess and fry. Do this one batch at a time. The chicken is cooked when it’s golden brown. Let it sit before serving.

Step 4: Serve

Scoop and distribute salad into small bowls, and place chicken pieces on top. Voila!

PS: A dollop of Japanese mayonnaise goes well with this dish.

Let me know how you go with this recipe.


One thought on “Chicken Karaage with Mixed Salad

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