Air Fryer Chicken Karaage Rice Bowls
with Chicken Thighs, Garlicky Broccoli & Spicy Mayo
- Soy
- Wheat
- Eggs
- Sesame
Crispy chicken karaage gets the air fryer treatment in these Japanese-inspired rice bowls. Bite-size chicken thigh pieces are briefly marinated in soy sauce and garlic powder, then coated in seasoned rice flour for maximum crunch. Garlicky broccoli cooks alongside the chicken for max efficiency. Everything is served alongside fluffy rice and finished with sweet soy glaze, spicy mayo, scallions, and sesame seeds for authentic flavors with minimal oil.
Ingredients
20 ounce
Chicken Thighs
8 ounce
Broccoli
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
4 tablespoon
Spicy Mayo
(Contains: Eggs, Soy, Wheat)
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 tablespoon
Sesame Seeds
(Contains: Sesame)
¼ cup
Rice Flour
2 unit
Scallions
¾ cup
Jasmine Rice
3 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
2 unit
Cooking Spray
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Preheat air fryer to 400 degrees. Wash and dry produce.
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
While rice cooks, cut broccoli into bite-size pieces if necessary. Trim and thinly slice scallions.
Pat chicken* dry with paper towels. Dice into 1-inch pieces.
In a medium bowl, combine chicken, soy sauce, 1 tsp garlic powder (2 tsp for 4 servings), and pepper.
In a second medium bowl, combine half the rice flour, 1 tsp garlic powder, salt, and pepper (all the rice flour and 2 tsp garlic powder for 4 servings).
Using a slotted spoon, transfer marinated chicken to bowl with seasoned rice flour. Toss to coat (work in batches if necessary).
Transfer coated chicken to a plate. Wash and dry bowl used for marinade.
Using a slotted spoon, transfer marinated chicken to bowl with flour mixture. Toss to coat (work in batches if necessary). Transfer to plate. Wash out bowl used for marinade.
Coat air fryer basket with nonstick cooking spray; arrange coated chicken in basket. Coat chicken generously with nonstick cooking spray. TIP: If you don’t have cooking spray, you can drizzle with oil.
Air-fry chicken for 8 minutes (you’ll add more to the air fryer basket then).
Meanwhile, in clean bowl used for marinade, toss broccoli with a large drizzle of oil, remaining garlic powder, salt, and pepper.
Once chicken has cooked for 8 minutes, remove basket from air fryer and carefully move chicken to one side. Flip chicken and coat with nonstick cooking spray.
Add seasoned broccoli to empty side of basket. Air-fry until chicken is browned, crispy, and fully cooked and broccoli is tender, 5-10 minutes more. (For 4 servings, you may need to cook the chicken and broccoli in batches depending on the size of your air fryer.)
Fluff rice with a fork.
Divide rice, chicken, and broccoli between shallow bowls in separate sections. Drizzle everything with sweet soy glaze and spicy mayo. Garnish with scallions and sesame seeds. Serve.
Add seasoned broccoli to opposite side. Air-fry until chicken is browned, crispy, and fully cooked and broccoli is tender, 5-10 minutes more. (For 4 servings, you may need to cook in bathces depending on the size of your air fryer.)
