Quick & Crispy Karaage Chicken Rice Bowl

Quick & Crispy Karaage Chicken Rice Bowl
A family-friendly favourite with a crunchy twist, fresh slaw, and hearty rice.

If you’re after a satisfying dinner that the kids will love (and that you can whip up without breaking a sweat), this Karaage Chicken Rice Bowl is a winner. With crispy golden chicken, zesty slaw and warm rice, it ticks all the boxes: comforting, crunchy, colourful, and downright delicious.

Ingredients

Serves 4
Prep time: 10 mins
Cook time: 35 mins

For the Rice

• 500g medium grain brown rice (cook per packet instructions)
  (Only cooking this dish? 300g rice is enough)

For the Karaage Chicken

• 400g skinless chicken breast, thinly sliced

• 2 tsp soy sauce

• 2 garlic cloves, grated or 1 tsp crushed garlic

• 10g fresh ginger (2cm piece), grated or 1 tsp crushed ginger

• Pepper to taste

• 6 tbsp cornflour

• Oil for shallow frying

For the Zesty Slaw

• 254g edamame beans, steamed

• 1/8 cabbage, thinly sliced

• 1½ large beetroot, grated or julienned

• 2 large carrots, julienned

• 1 red apple, sliced into thin batons

• 1 red onion, thinly sliced (optional for kids)

• Juice and zest of 1 lemon

Optional Toppings

• Japanese mayo

• Extra lemon wedges

• Chilli flakes or sesame seeds

Method

1. Cook the Rice:
   Cook the rice according to the packet instructions. Set aside 2 cups to refrigerate for another recipe (if using). Keep the rest warm for serving.

2. Marinate the Chicken:
   In a bowl, combine sliced chicken with soy sauce, garlic, ginger and pepper. Mix well, cover, and let marinate for 5–10 minutes while you prepare the slaw.

3. Make the Slaw:
   In a large bowl, toss together all the slaw ingredients. Add lemon juice and zest and mix until well coated. Set aside.

4. Fry the Chicken:
   Heat enough oil in a frying pan to coat the bottom. Place cornflour on a plate. Dredge chicken pieces in cornflour, shaking off any excess. Fry in batches for 3–6 minutes, turning halfway, until golden and cooked through. Drain on paper towel.

5. Assemble the Bowls:
   Divide rice among four bowls. Top with a generous handful of slaw and crispy karaage chicken. Drizzle with Japanese mayo and any other favourite toppings.

Tips & Swaps

• Vegetarian Option: Swap chicken for tofu or tempeh. Cook the same way, adjusting times.

• Gluten-Free?: Use tamari or gluten-free soy sauce.

• Kid-Friendly: Leave red onion out of the slaw or serve it on the side.

• Leftovers: Great for lunch the next day. Any extra rice can be frozen for later.

Looking for quality chicken that fries up beautifully? Visit Normanville Meat & Seafood for fresh, local chicken breast that’s perfect for this crispy Japanese-inspired dish.

Simple. Crunchy. Fun.
A midweek winner the whole family will want again and again!