Karaage-Inspired Chicken Bowls
with Radish Salad and Sriracha Mayo- Egg
- Mustard
- Sulphites
- Soy
- Wheat
- Soy
- Sulphites
- Milk
- May contain traces of allergens
- Sesame
- Fish
- Egg
- Mustard
- Triticale
- Crustaceans
- Wheat
- Tree nuts
- Peanuts
- Gluten
Golden chicken bites get bold flavour from a quick marinade, then crisp up with ease. Rice and a quick veggie side give your chicken time to marinate and cook while you pull them together. Ingredients: Chicken tenders • Green cabbage • Jasmine rice • Radish • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Cornstarch • Green onion • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Sriracha (chili peppers, sugars (sugar, glucose), water, salt, garlic, vegetable oil, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat).
Ingredients
310 g
Chicken Breast Tenders
¾ cup
Jasmine Rice
113 g
Green Cabbage, shredded
3 unit(s)
Radish
1 unit(s)
Green Onion
2 tbsp
Ginger-Garlic Puree
(May be present: Soy, Sulphites, Milk)
18 g
Cornstarch
(May be present: Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
1 tbsp
Seasoned Rice Vinegar
(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
2 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
2 tsp
Sriracha
(May be present: Sesame, Crustaceans, Egg, Fish, Wheat, Milk, Sulphites, Gluten, Soy, Tree nuts, Mustard)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
Not included in your delivery
2.5 tbsp
Oil*
½ tsp
Sugar*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Pat chicken dry with paper towels. Cut into 1-inch pieces.
- To a large bowl, add chicken, soy sauce, ginger-garlic puree and cornstarch. Season with pepper. Toss to coat.
- Set aside to marinate.
- Meanwhile, to a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
- Using a strainer, rinse rice until water runs clear. To the boiling water, add rice.
- Cover and reduce heat to low.
- Cook for 12-14 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Fluff with fork.
- Meanwhile, in a small bowl, combine mayo, sriracha and 1/2 tsp (1 tsp) vinegar.
- In another large bowl, combine remaining vinegar, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil.
- On a clean cutting board, thinly slice green onions.
- Cut radishes in half, lengthwise. Thinly slice into half-moons.
- To the large bowl with dressing, add cabbage, radishes and half the green onions. Season with salt and pepper. Toss to coat.
- Heat a large non-stick pan over medium-high.
- Meanwhile, to a large zip-top bag, add Cream Sauce Spice Blend.
- Add chicken, then seal bag. Toss to coat each piece of chicken.
- When hot, to the pan, add 2 tbsp oil, then chicken. (NOTE: For 4 servings, cook in 2 batches, using 2 tbsp oil per batch.)
- Cook for 7-9 min, flipping occasionally, until golden and cooked through.**
- Fluff rice with a fork, then stir in remaining green onions.
- Divide rice between bowls.
- Top with slaw and chicken.
- Drizzle with sriracha mayo.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the dish's bold flavors, though some found it too salty or spicy for their taste.
- Ease of prep: The shake-and-bake style chicken was popular, but some had issues with the coating sticking to the pan.
- Suggestions: Consider using sesame oil for extra flavor, and clarify instructions for coating the chicken in the spice blend.
- Portions: Some felt the chicken portions were too small for four people.
- Variations: Try serving over noodles instead of rice for a tasty alternative.
