Recipes, Tips

Gluten Free Karaage Chicken & Rice Bowl


Karaage Chicken

  • 500g Bird & Barrow chicken thighs – cut into bite sized pieces
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon finely grated ginger
  • 1 tablespoon lemon juice
  • 1 spring onion – finely sliced
  • 1/2  cup tapioca flour or potato starch
  • Mild oil for shallow frying

Vegetables and rice

  • 3 cups cooked white rice (you could also use quinoa or brown rice)
  • 2 ripe (but still firm) avocados – sliced
  • 10 cm piece cucumber – sliced
  • 1 red capsicum – sliced thinly
  • 1 medium carrot – grated or julienned
  • ¾ cup podded edamame beans
  • 2 radishes – thinly sliced
  • ½ medium head broccoli – cut into florets and lightly steamed
  • 125g green beans – trimmed and lightly steamed
  • Lemon wedges to serve


  • 3 tablespoons tamari or soy sauce
  • 2 tablespoons lemon juice
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons sugar
  • 1 teaspoon finely grated ginger
  • 1 teaspoon sesame oil
  • 1/4 cup light olive oil

To serve: tortillas, avocado, salsa, salad, additional lime, fresh coriander leaves


Whisk together the soy sauce, sugar, ginger, lemon juice and spring onion. Toss together with the chicken and place in the fridge to marinate for 1 hour (or a minimum of 30 minutes).

Drain the chicken well and toss with the tapioca flour or potato starch until well coated. You may find this easier to do with the flour spread out on a plate.

Heat 2 cm of oil over a medium high heat in a sauté pan or cast iron skillet. The oil should sizzle when you add the chicken. Shake off excess flour from the chicken before adding to the pan. Cook the chicken until golden brown and cooked through. This will take 2-3 minutes on each side depending on the size of the piece. Do this in 3-4 batches so that the pan is not crowded and stays hot. You may need to add additional oil in between batches.

Place the cooked chicken on a plate lined with paper towels while you finish cooking the rest.

Whisk the dressing ingredients together.

Assemble the bowls by dividing the rice and the vegetables between 4 bowls. Top with the hot chicken and serve with the dressing and mayonnaise on the side.
Serves 4