Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Chicken Karaage with Japanese Potato Salad and Green Beans. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Chicken Karaage with Japanese Potato Salad and Green Beans, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don’t worry if you want to prepare Chicken Karaage with Japanese Potato Salad and Green Beans delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chicken Karaage with Japanese Potato Salad and Green Beans is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Chicken Karaage with Japanese Potato Salad and Green Beans estimated approx 40mins.
To get started with this particular recipe, we must first prepare a few components. You can have Chicken Karaage with Japanese Potato Salad and Green Beans using 14 ingredients and 8 steps. Here is how you cook that.
I have been a member of Gousto for a long time. This is a recipe I adapted from my favourite ever Gousto recipe.
Ingredients and spices that need to be Make ready to make Chicken Karaage with Japanese Potato Salad and Green Beans:
- 4 chicken thigh fillets
- 2 garlic cloves
- 24 ml soy sauce
- 1 shallot
- 5 g black sesame seeds
- 1 carrot
- 1 red chilli
- 4 tbsp cornflour
- 52 ml mayonnaise
- 300 g new potatoes
- 2 tbsp rice vinegar
- 15 g fresh root ginger
- 120 g trimmed fine green beans
- 1 tbsp toasted sesame oil
Instructions to make to make Chicken Karaage with Japanese Potato Salad and Green Beans
- Boil a kettle. Peel and chop the potatoes and carrots into large bite-sized pieces. Add both the potatoes and carrots to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 15-20 min or until fork-tender. Once tender, drain and leave to steam dry (reserve the pan).
- Chop the green beans into bite-sized pieces. Cut the red chillies in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely. Peel and chop (or grate) the garlic finely, then peel and slice the shallot finely. Peel and finely chop the ginger.
- Cut the chicken thigh fillets into thick strips.
- Add the chicken strips, chopped garlic, ginger, 2 soy sauce sachets and 1 tsp sugar to a medium bowl and give everything a good mix up. Add the cornflour and a pinch of salt to a second bowl. Transfer the chicken strips from the soy sauce to the cornflour. Give everything a good mix up so the chicken strips are fully coated in cornflour.
- Heat a large, wide-based pan with 4tbsp vegetable oil over a high heat. Once hot, add floured chicken and cook for 4 min on each side, or until nicely golden and crisp – this is your chicken karaage.
- Meanwhile, heat another pan with a matching lid over a medium-high heat. Once hot, add the chopped green beans with a splash of water and cook, covered, for 3 mins or until they're tender. Once tender, remove the lid and add the sesame oil, chopped chilli and remaining soy sauce and cook for 1-2 min further.
- Combine the mayonnaise and rice vinegar with a generous pinch of salt and pepper in a medium bowl. Add the drained potatoes, carrots and shallot and give everything a good mixup, crushing the potatoes as you go – this is your Japanese potato salad.
- Serve the chicken karaage alongside the Japanese potato salad and green beens. Sprinkle the Japanese potato salad with the black sesame seeds. Enjoy!
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