Description
This recipe creates a delicious and satisfying Japanese-inspired bowl with crispy air-fried chicken karaage, fluffy sushi rice, and a refreshing cucumber salad, all drizzled with a sweet and savoury miso glaze.
Ingredients
Chicken Karaage:
- 450g boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 tablespoons soy sauce
- 1 clove garlic, grated
- 1 knob (3 -4 cm) ginger, grated
- 2 teaspoons sesame oil
- 1 teaspoon white pepper
- 2 tablespoons toasted white sesame seeds
- 1/3 cup corn flour (cornstarch)
- 1 heaped tablespoon plain flour
Sushi Rice:
- 1 cup sushi rice
- 1 cup water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
Cucumber Salad:
- 200g baby cucumbers, diced
- 2 tablespoons rice vinegar
- 1 teaspoon miso paste
- 1 teaspoon sugar
- Chopped chilli (optional)
Miso Glaze:
- 1 teaspoon white miso paste
- 1 1/2 tablespoons honey
- 1 teaspoon rice vinegar
Garnishes (optional)
- Sliced spring onion
- Korean Red Pepper Powder (Gochugaru) or chilli flakes
Instructions
Time Hack: sushi rice is a large component of this recipe, which is otherwise quick and easy. Save time by using a bag of precooked jasmine rice instead
- Marinate the chicken: In a bowl, combine soy sauce, garlic, ginger, sesame oil, white pepper, and half the toasted sesame seeds. Add chicken pieces and toss to coat. Marinate for at least 15 minutes or up to overnight for deeper flavour.
- Prepare the sushi rice. Rinse the sushi rice quickly 3 – 5 times in cold water until the water runs mostly clear. Drain for 30 minutes in a fine-mesh strainer.
- Combine rice vinegar, sugar, and salt in a separate bowl. Set aside.
- Add the water to a pot and bring it to a boil. Add rinsed rice and stir gently once. Reduce heat to low, cover the pot tightly, and simmer for 13 minutes. Remove from heat and let sit for 10 minutes without lifting the lid.
- Transfer the cooked rice to a large, shallow dish or baking sheet to cool. Slowly drizzle the vinegar mixture over the rice. Use a spatula to fold the rice gently, incorporating the vinegar mixture without crushing the grains. See Tips for Success above for a tip to skip the long rice prep.
- Prepare the chicken karaage: While the rice cooks, add the corn flour and plain flour to the marinated chicken pieces, mixing to ensure even coating.
- Air fry the chicken: Preheat your air fryer to 200°C (400°F). Place the coated chicken pieces in a single layer, avoiding overcrowding. Air fry for 12 – 15 minutes, turning the pieces after 10 minutes to ensure an even golden brown and that the chicken is cooked through.
OR - Making the chicken in the oven: Preheat the oven to 220°C (430°F) on convection to ensure air circulation. Place a rack on top of a roasting dish and place the chicken on the rack. Raising the chicken off the roasting dish allows the hot air to circulate and cook the chicken evenly. Position the rack close to the element in the oven. Cook for 15 minutes, turning the chicken halfway to ensure even cooking, crisping, and browning.
- Make the cucumber salad: In a bowl, combine the cucumber, rice vinegar, miso paste, sugar, and chopped chilli (if using). Toss to coat and set aside.
- Prepare the Miso Glaze: Heat the honey in a small bowl, then whisk in miso paste and rice vinegar until smooth. Remove the chicken from the air fryer and toss through the miso glaze to coat.
- Assemble the Bowls: Divide the cooked sushi rice between bowls. Top with crispy chicken karaage with the refreshing cucumber salad, and drizzle with the flavourful miso glaze. Enjoy!
Notes
- Leftover sushi rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or a steamer before serving.
- Adjust the amount of chilli in the cucumber salad to your spice preference.
- Prep Time: 15 min
- Cook Time: 55 min
- Category: Mains
- Method: Air fryer
- Cuisine: Japanese