Chicken Karrage Poke Bowls

Ingredients

Method

  1. Cook the rice and cut the chicken thighs into small strips. Marinade the chicken strips with the soy, garlic and ginger, set aside for 10 minutes.
  2. Coat the chicken in potato starch and shallow fry in a pan with oil.
  3. Place the cooked rice in the bottom of the 4 bowls and top each with cucumber, carrots, cabbage, edamame beans, radish and the crispy fried karaage chicken
  4. Sprinkle the garnishes and drizzle the keypie mayo on top.