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Crispy Chicken Karaage with Forbidden Rice

Flavorful journey with Crispy Chicken Karaage and Forbidden Rice, served with Japanese-style mayo.

369 Reviews


Cooking Time

2 People

Serving Size





Before you start

Please wash your hands and rinse all fresh fruits and vegetables before cooking. Boil a measured water.

What you'll need

Vegetable oil | Black pepper | Salt | Chopping board | Knife | Cooking pot | Frying pan | Peeler | Grater

Cooking Instructions


Step 5 : Prep the Salad

Peel and grate the carrot, finely chop the parsley leaves, and combine in a bowl. Add white vinegar, smoked paprika, and coriander powder, seasoning with salt and black pepper to taste.

280 g Chicken Breast
12 g Garlic
15 g Ginger
25 ml Soy Sauce
700 ml Water
150 g Black Rice
25 g Corn Starch
170 g Baby Bok Choy
1 g White Sesame Seeds
70 g Mayonnaise
20 ml Mirin
140 g Carrot
2 g Smoked Paprika
2 g Coriander Powder
15 ml White Vinegar
7 g Fresh Parsley


Sesame, Soy, Wheat

Step 1 : Marinate the Chicken

Peel and finely chop ginger and half of the garlic. Cut the chicken into 3 chunky slices and marinate with soy sauce, ginger, and garlic.

Nutritional Information

Energy (kJ/kcal)    


Protein (g)    


Carbohydrates (g)    


Fibers (g)    




Fats (g)


  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Fry the Chicken

In a frying pan over medium heat, add enough oil to cover the bottom. Dredge the chicken in corn flour, then cook for 5-6 minutes on each side until browned.

Step 2 : Cook the Rice

Bring measured water to a boil, add a pinch of salt, then add black rice and cook for 20 minutes

Step 4 : Pan-fry the Veggies

Remove the hard part of the bok choy and cut it in half lengthwise. In another pan over medium heat with a drizzle of oil, cook thinly sliced garlic for 5-10 seconds until fragrant, add bok choy, cook until wilted, then sprinkle with toasted sesame seeds, and season with salt and black pepper.

Step 6 : Serve and Enjoy!

Before serving, mix mirin with mayonnaise in a saucer. Divide the rice among bowls, top with crispy chicken karaage, sautéed bok choy, and a side of carrot salad. Serve with Japanese-style mayo on the side.


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