Baked Chicken 'Karaage'
with Lime-Sesame Mayo & Edamame Salad
Cooking time
30 minutes
Servings
2/4
Calories
750 /serving
Order karaage in Japan, and your food will be expertly fried. Make slow carb karaage at home, and you’ll coat chicken in almond flour and bake it until deliciously golden brown. Sesame-spiced lime mayo and a glowing green salad complete the picture.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 1 Head of lettuce
- 1 Lime
- 150g Edamame (or green peas)
- 90g Almond flour
- 30ml Mayonnaise
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Almonds • Eggs • Sesame • Soy
You will need:
Microwave
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
1 or 2 Eggs
Total Fat
50 g
Saturated Fat
5 g
Sodium
1040 mg
Total Carb
28 g
Sugars
8 g
Protein
56 g
Fibre
13 g
Preparation
Prepare the chicken
- Preheat the oven to 450°F.
- Pat the chicken dry and cut into bite-size pieces; season with ¾ of the spices and S&P.
- In a shallow bowl, beat 1 egg (double for 4 portions) until smooth.
- Place the almond flour in a second shallow bowl.
- Working one at a time, coat the chicken in the egg (letting any excess drip off), then in the almond flour (pressing to adhere).
Bake the chicken
- Arrange the chicken* on a lined sheet pan and bake, flipping halfway, 15 to 20 min., until golden brown and cooked through.
Warm the edamame
- Meanwhile, place the edamame in a medium bowl.
- Cover tightly with plastic wrap.
- Microwave, 1 to 2 min., until warm; season with S&P.
Mise en place
- Separate the lettuce leaves; tear the leaves.
- Juice the lime.
Make the lime sesame mayo & salad
- In a small bowl, combine the mayo, ½ the lime juice, the remaining spices and S&P.
- In a large bowl, combine the remaining lime juice, a drizzle of oil and S&P.
- Add the lettuce and edamame; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the chicken.
- Serve the lime sesame mayo on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
