Chicken Karaage Don (Japanese Donburi)
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
943 kcal
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Course
Main Course
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Cuisine
Japanese
Chicken Karaage Don (Japanese Donburi)
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Turn a snack into a whole meal with this easy Chicken Karaage Don! Use your stovetop or air fryer to create super crispy karaage. Then get excited because crispy chicken this good deserves to sit on a throne of perfectly cooked rice!
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Ingredients
INGREDIENTS:
- 1 pound boneless skinless chicken thigh cut in 2-inch pieces
- 1 ½ tablespoon soy sauce
- 1 tablespoon sake
- 1 ½ teaspoon sesame oil
- 1 ¼ teaspoon chicken bouillon
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
- 5 garlic cloves minced
- 1 teaspoon ginger grated
DREDGE:
- 1 cup Potato Starch
- 2-4 tablespoons water separated
- 1 egg
- 2 tablespoons all-purpose flour or cornstarch
KARAAGE DIPPING SAUCE (OPTIONAL):
- 2 tablespoons Japanese mayo
- 1/2 teaspoon garlic powder
- 1 teaspoon fresh lemon juice
RICE BOWL:
- 3 cups cooked rice
- 4 eggs room temperature
- Lemon wedges
- Furikake optional
- cabbage finely shredded (optional)
- green onions Thinly sliced (optional)
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Instructions
Cook Chicken
- In a large bowl, combine the chicken and marinade ingredients - chicken, soy sauce, sake, sesame oil, chicken bouillon, sugar, white pepper, minced garlic, and grated ginger. Massage the marinate into the chicken until it’s fully absorbed. Cover & marinate in the fridge for at least 30 minutes or up to overnight. Keep chicken cold in the fridge until the dredge is ready.
- Prep the dredge by pouring potato starch onto a large plate. Drizzle 1 tablespoon of water at a time to the potato starch, using your fingers to mix and create crumbles in the starch. Do NOT add all the water at once to the potato starch, otherwise, you could create a slurry and it’ll be harder to manage. Repeat the process until you have crumbly nuggets throughout the dredge (photo example in blog post above).
- To the marinated chicken, mix in an egg and all purpose flour until well combined.
- Add a few pieces of chicken to the dredge at a time, pressing or scrunching the potato starch & its crumbles into the chicken so it really sticks. Repeat for remaining chicken & let chicken rest for 10-15 minutes - this will help the starch better stick to the chicken instead of falling off when cooking!
- In a medium-sized pot, heat enough oil to deep fry on medium-high heat. You’ll know it’s hot enough if you stick a wooden chopstick or spoon in the oil & it starts to sizzle. Add chicken in the oil, working in batches to avoid overcrowding. Best practice is you should be able to see the bottom of the pot. Gently stir the chicken so they don’t get stuck together while cooking. Cook for about 3-4 minutes, or until chicken is golden brown and oil is producing small bubbles instead of large violent bubbles lol. Remove and drain on a wire rack or paper towel-lined plate. Turn off heat & let chicken rest for 15-20 minutes.
- Re-heat the pot of oil on medium-high, then once hot, add chicken back in batches. Again, don’t overcrowd otherwise your chicken won’t get to maximum crispiness! Cook for 1-2 minutes, or until a slightly darker brown & only small bubbles are showing in the oil. Remove, drain on a wire rack or paper towel-lined plate.
Cook Eggs
- Heat a small pot of water and eggs on medium-high heat without a lid. Bring to a rolling boil, then cover with a lid and let it sit for 5 minutes for soft boiled eggs and 10 minutes for hard boiled eggs. Drain then submerge in ice water for 10 minutes for easy peeling, then remove the egg shells.You can run a teaspoon between shell & egg to easily remove the shell (photos in blog post above)!
Assemble Karaage Don
- Assemble the karaage don in bowl by layering rice then karaage, & top with an egg. If you're feeling fancy garnish furikake & serve with shredded cabbage and a side of the dipping sauce. Enjoy!
Notes
- Rest Chicken Twice - After Dredging & First Fry
- Create Craggily Bits for EXTRA Crunch
- Double Fry for Maximum Crispiness
- Save frying oil for another use
- Potato Starch: This creates a crunchy crust for the chicken! You can easily find it at local Asian markets or Amazon. A common alternative is cornstarch, but keep in mind your chicken won't be nearly as crispy, so I HIGHLY recommend grabbing potato starch :)
- Sake: Sake adds umami and sweet mellow flavor and helps tenderize the chicken. You can easily find it at local Japanese or Asian markets, or online! Japanese Mayo: This is different from American mayo. It’s richer in color, flavor, and has a subtle tanginess compared to American mayo. Kewpie brand is so popular that you can now sometimes find it in the Asian section of local grocery stores! Otherwise, Japanese or Asian markets or online definitely have it too.
Key Tips:
Keep chicken cold until ready to dredge
Rest Chicken Twice - After Dredging & First Fry
Create Craggily Bits for EXTRA Crunch
Double Fry for Maximum Crispiness
Save frying oil for another use
- Keep chicken cold until ready to dredge
- Rest Chicken Twice - After Dredging & First Fry
- Create Craggily Bits for EXTRA Crunch
- Double Fry for Maximum Crispiness
- Save frying oil for another use
Nutrition Information
Show Details
Serving
0.25recipe
Calories
943kcal
(47%)
Carbohydrates
151g
(50%)
Protein
42g
(84%)
Fat
17g
(26%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
6g
Monounsaturated Fat
5g
Trans Fat
0.1g
Cholesterol
274mg
(91%)
Sodium
622mg
(26%)
Potassium
941mg
(27%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
270IU
(5%)
Vitamin C
3mg
(3%)
Calcium
111mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 943 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 943kcal | 47% |
| Carbohydrates | 151g | 50% |
| Protein | 42g | 84% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 274mg | 91% |
| Sodium | 622mg | 26% |
| Potassium | 941mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 270IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 111mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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