Meal Kit

Japanese "Hot" Fried Chicken

With Ginger-Miso Slaw and White Rice

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    1⅕ oz. Butter
  • 4 oz. Snow Peas
  • 2 Boneless Skinless Chicken Breasts
  • Info
    2 tsp. White Miso Paste
  • 2 tsp. Chopped Ginger
  • 1 cup Jasmine Rice
  • 1 cup Cornstarch
  • 6 fl. oz. Canola Oil
  • 2 Tbsp. Home Chef Karaage Spice Blend
  • 4 oz. Shredded Red Cabbage

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Salt
  • Pepper
  • 3 Mixing Bowls
  • 1 Small Pot
  • 1 Medium Pan

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients and Marinate Chicken

    Set butter out to soften. Thoroughly rinse produce and pat dry. Cut snow peas into thin strips. Rinse chicken and pat dry. On a separate cutting board, cut chicken into 1" dice. Combine diced chicken with half the miso, half the ginger, ½ tsp. salt, and ¼ tsp. pepper in a mixing bowl.

  2. 2

    Heat Oil and Dredge Chicken

    Heat canola oil in a medium pan over medium heat to 350 degrees. Test oil by dropping a grain of raw rice in it. When rice pops to surface and sizzles, it's ready (350-360 degrees). Add cornstarch and half the seasoning blend to bowl with chicken marinating. Toss to coat. Shake off any excess and transfer coated chicken to a plate.

  3. 3

    Cook the Rice

    Bring a small pot with rice and 2 cups water to a boil. Reduce to simmer, cover, and cook until rice is tender, about 20 minutes. Set aside.

  4. 4

    Fry the Chicken

    Working in two batches, carefully add chicken to oil. Keep oil temperature moderate and steady. If chicken browns too quickly, turn heat down. Cook chicken, turning occasionally, until golden brown and chicken reaches a minimum internal temperature of 165 degrees, about 7-10 minutes. Transfer cooked chicken to a paper towel-lined plate and season with a pinch of salt.

  5. 5

    Make the Dressing and Toss the Salad

    Combine remaining miso, remaining ginger and 2 tsp. olive oil in a mixing bowl. Add snow peas and red cabbage, toss to coat, and season to taste with salt and pepper. In another mixing bowl combine butter, remaining seasoning blend, and cooked chicken. Toss to coat chicken and set aside.

  6. 6

    Plate the Dish

    Spoon slaw onto a plate. Arrange fried chicken over the slaw and serve rice on the side.

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