Crispy chicken karaage with garlicky mayo, Asian slaw and rice

Step 1: Asian slaw

• Add slaw dressing (dark liquid)to the vegetables and set aside.

Step 2: Rice

Always wash rice before cooking, drain off excess water with sieve.

Gas Hob (100g rice with 150g water)

• Bring to boil on medium to high heat. (Take off the lid if the water starts to overspill.)
• Turn down to low, cover with lid and cook until water is fully absorbed. (approximately 10 minutes)
• Turn the gas off and rest for 10 to 15 minutes.

Microwave (100g rice with 200g water)

• Microwave on high for 10 to 15 minutes with no lid
• Take out of the microwave, cover with lid and let it rest for 10 to 15 minutes.

Step 3: Chicken (while the rice is resting)

• Add generous amount of oil to a frying pan and place over high heat.
• Dust chicken with flour and shallow fry the chicken until golden brown and firm to touch.
• Take out of the pan and let it rest.
• (You can also use traditional fryer or air fryer to achieve the same result.)