Chicken Karaage Served with Japanese Slaw and Togarashi Mayo Dip

Tyson chicken karaage paired with Japanese slaw and togarashi mayo, the perfect combination for everyone to enjoy.​

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Ingredients

Prepared ingredient

500 grams Chicken Karaage​

Cooking Instructions

For Japanese Slaw

200 ml Japanese Mayo

2 teaspoons Lime juice/ Rice Vinegar

100 grams Corn (Canned or fresh shaved from cobb)

100 grams Edamame

¼ teaspoon Garlic Powder

150 grams Carrot (Grated)

300 g grams Red Cabbage (Thinly Sliced)

1 teaspoon Salt

¼ teaspoon Pepper

¼ teaspoon Sugar

For Japanese Slaw

  1. Add and toss everything together in a big bowl.
  2. Refrigerate for 30 minutes. Season with salt and pepper to taste.

For Togarashi Mayo Dip

100 ml Mayonnaise (Japanese or Kewpie)

1 teaspoon Lime juice/ Rice Vinegar

1 tablespoon Shichimi Togarashi Chili Powder

½ tablespoon Black Sesame

Nori Seaweed To Taste

For Japanese Slaw

  1. Put everything in a mixer, and blend until smooth.
  2. Garnish with nori seaweed and shichimi togarashi chili powder.​