Bang Bang Karaage Chicken

With Pickled Cabbage & Sticky Rice

SERVES 4

Quick Pickled Cabbage:

• 4 cups shredded red cabbage
• ½ cup rice wine vinegar
• ¼ cup caster sugar
• 1 tsp table salt

Bang Bang Karaage Chicken:

• 1 packet Karaage chicken
• ½ cup Japanese mayonnaise
• ¼ cup sweet chilli sauce
• 1 Tbsp sriracha hot sauce
• 1 Tbsp maple syrup or runny honey

To Serve:

1. 2 cups cooked sushi rice
2. 1 bunch radishes, thinly sliced into rounds
3. Coriander leaves, to garnish
4. Toasted sesame seeds, for spri
   nkling (optional)
5. Togarashi or chilli flakes, for sprinkling (optional)

Preheat your oven or air fryer to 180°C.

Pickled Cabbage: Add the cabbage to a large bowl along with the vinegar, sugar and salt. Toss together and set aside to pickle for about 10 minutes, or until ready to serve. Drain off the excess liquid before using.

Bang Bang Karaage Chicken: Cook the chicken in the oven or air fryer according to the pack instructions, or until golden and cooked through.

Meanwhile, make the bang bang sauce. Combine the mayonnaise, sweet chilli sauce, sriracha and maple syrup together in a small bowl. Add the cooked chicken to a medium bowl and drizzle over about 3 tbsp of the bang bang sauce. Toss to coat the chicken in the sauce.

Serve: Serve the rice, pickled cabbage, and bang bang chicken in bowls topped with the sliced radishes, coriander, sesame seeds and togarashi/chilli flakes ( if using). Drizzle over some of the remaining bang bang sauce.