Japanese Karaage Chicken Bowl Recipe | Gluten-Free

Ingredients

• 500g Bird & Barrow Chicken Thighs, cut into bite-sized pieces
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp finely grated ginger
• 1 tbsp lemon juice
• 1 spring onion, finely sliced
• ½ cup tapioca flour or potato starch
• Mild oil for shallow frying
• 3 cups cooked white rice (or quinoa/brown rice)
• 2 ripe avocados, sliced
• 10 cm cucumber, sliced
• 1 red capsicum, thinly sliced
• 1 medium carrot, grated or julienned
• ¾ cup podded edamame beans
• 2 radishes, thinly sliced
• ½ medium head broccoli, lightly steamed
• 125g green beans, lightly steamed
• Lemon wedges for serving
• 3 tbsp tamari or soy sauce
• 2 tbsp lemon juice
• 1 tsp apple cider vinegar
• 2 tsp sugar
• 1 tsp sesame oil
• ¼ cup light olive oil