Karaage with Rice and Cucumber Salad

Ingredients

Quantities are for one portion.

• 70 gdry white rice
• 50 gcucumber, sliced
• 2 tbspvegetable oil
• salt to taste
• 1 tbspsesame oil
• 30 mlsoy sauce
• 1 tbspsake
• 1 tspgrated ginger
• 150 gchicken thighs, cut into bite-sized pieces
• 1 tspgrated garlic
• 20 gpotato starch (or cornstarch)

Method

1. Rinse and steam the white rice until fluffy.
2. In a bowl, toss the sliced cucumber with the sesame oil and a pinch of salt to create a quick salad.
3. In a separate bowl, mix the soy sauce, sake, grated ginger, and grated garlic. Toss the chicken pieces in this marinade.
4. Add the potato starch to the wet chicken, tossing until each piece has a thick, shaggy coat.
5. Heat the vegetable oil in a pan over medium-high heat.
6. Fry the coated chicken pieces until dark golden brown, crisp, and cooked all the way through. Drain on paper towels.
7. Serve the hot crispy karaage bites with the steamed rice and the cooling cucumber salad.