Japanese Rice Recipe

Karaage Japanese Rice

Ingredients:

250 g chicken, thigh, cut into 1 x 1-inch cubes (bite-size pieces)
MARINADE
2 1/2 tsp garlic, minced
1 1/2 tsp ginger, minced
6 1/2 Tbsp soy sauce

2 pc egg, beaten in bowl
1 cup all-purpose flour
2 cup oil
SAUCE
1 cup Sweet Blend Ketchup (320g)
3 Tbsp worcestershire sauce
3 tsp sesame oil
1 Tbsp wasabi paste (optional)

4 cup rice, cooked
3 stalk spring onion, cut into 2-inch length
1 tsp sesame seeds

Preparation

1. Marinate the chicken pieces in garlic, ginger, and soy sauce for 30 minutes.

2. Dredge the chicken in egg and flour. Deep-fry until golden brown. Set aside.

3. To make the sauce, mix all ingredients in a bowl.

4. Toss the fried chicken and 3 tablespoons of sauce. In a separate container, thoroughly mix the remaining sauce and 4 cups of rice.

5. Divide the rice into 4 bowls. Top with the glazed chicken, spring onion, and sesame seeds.


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