Air-fryer Karaage Chicken with Pickled Cucumber

12 Ingredients

Number of servings

4

2 Lebanese cucumbers
2 carrots
1/4 cup rice wine vinegar
1 free range egg
1 cup Woolworths peri peri-style panko breadcrumbs
500grams chicken thigh fillets, cut into 3cm pieces
1/4 cup sweet chilli sauce
450grams Woolworths microwave long-grain white rice, heated to serve
2 spring onions
1tablespoons fried shallots
1tablespoons sesame oil
1/2 cup mayonnaise

Description

This easy Japanese-inspired karaage chicken dish is a no-brainer for busy weeknights. It's flavoursome, easy to make and budget-friendly.

Method

Step 1 of 4

Using a vegetable peeler, cut cucumber and carrot into long thin ribbons, then place cucumber in a glass bowl. Add vinegar and set aside for 10 minutes. Drain. Set carrot aside until required.

Step 2 of 4

Meanwhile, place egg in a bowl and breadcrumbs in a shallow dish. Dip chicken in egg, then press in breadcrumbs to coat. Place chicken on a plate.

Step 3 of 4

Preheat a 4L air fryer to 200°C, then line the basket with baking paper. Air-fry chicken, in batches, for 12 minutes or until cooked through and golden-brown.

Step 4 of 4

Combine mayonnaise and sweet chilli in a small bowl. Divide rice among bowls. Add carrot and pickled cucumber. Top with chicken. Sprinkle with onion and shallots, then drizzle with sesame oil. Serve with mayonnaise.