Japanese · Dinner
Simmered Fried Chicken and Root Vegetables (Gluten-Free)
Bite-sized chicken thigh pieces are dusted in cornstarch, fried until golden, then simmered with carrot and daikon in a gluten-free tamari, mirin and dashi broth. The result is a glossy, savoury-sweet braise with tender vegetables and crunchy-edged chicken served over rice.
$6
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
589Calories
43.2gProtein
29.8gFat
33.1gCarbs
13.4gSugar
3.1gFiber
1324mgSodium
205mgChol
5.9gSat Fat
990mgPotassium
55mgCalcium
2.6mgIron
0.5mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Pat the chicken thigh pieces dry and toss them in the cornstarch until lightly and evenly coated.
2
Fry
Heat the vegetable oil in a skillet over medium-high heat for 4–5 minutes, turning the chicken once, until the crust is golden and the chicken is cooked through.
3
Simmer
Peel and chunk the carrot and daikon, then combine them with dashi, mirin, tamari and sugar in a saucepan over medium heat for 10–12 minutes until just tender.
4
Reduce
Stir in the grated ginger and simmer uncovered over medium-low heat for 2–3 minutes until the broth thickens slightly and coats the back of a spoon.
5
Build
Return the fried chicken to the saucepan, toss gently over low heat for 1 minute until glazed, then transfer to a shallow bowl, spoon over the remaining glaze, scatter the sliced scallion on top, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh, cut into bite-sized pieces
- 6 tbsp6 tbsp cornstarch
- 4 tbsp4 tbsp vegetable oil
- 5.6 oz160g carrot
- 5.6 oz160g daikon
- 1 cup240ml kombu dashi
- 4 tbsp4 tbsp mirin
- 4 tbsp4 tbsp gluten-free tamari soy sauce
- 2 tsp2 tsp sugar-white
- 2 tsp2 tsp fresh ginger
- 22 scallion
