Crispy Karaage Don (Japanese Fried Chicken Rice Bowl)
User Reviews
5
6 reviews
Excellent
-
Prep Time
40 mins
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Cook Time
8 mins
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Total Time
48 mins
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Servings
2 servings
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Course
Main Course, Lunch, Dinner
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Cuisine
Japanese
Crispy Karaage Don (Japanese Fried Chicken Rice Bowl)
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
Karaage
- 300 g chicken thigh preferably skin-on, boneless
- 1 tbsp soy sauce
- 1 tbsp sake
- ⅛ tsp black pepper ground
- 1 tbsp garlic or garlic paste, grated
- 1 tsp ginger root or ginger paste, grated
- 5 tbsp potato starch or corn starch
- neutral cooking oil for shallow frying, generic cooking oil
Sauce
- 1 tsp ginger root grated
- ½ tbsp garlic grated
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake
- 1 tbsp honey
- 1 tbsp water
- 1 tsp rice vinegar
- 1 pinch black pepper ground
Donburi
- 2 portions Japanese short-grain rice cooked
- 70 g green cabbage shredded
- green onion finely chopped
- pickled ginger benishoga) optional, red, aka benishoga
- white sesame seeds
- chili threads optional
Instructions
Karaage
- Cut 300 g boneless chicken thigh into bite size pieces.
- Take a container and add 1 tbsp soy sauce, 1 tbsp sake, ⅛ tsp ground black pepper, 1 tbsp grated garlic and 1 tsp grated ginger root. Mix to combine and add the chicken pieces. Mix until fully coated and marinate in the refrigerator for 30 minutes.
- While waiting for the chicken to marinate, add 1 tsp grated ginger root, ½ tbsp grated garlic, 1 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sake, 1 tbsp honey, 1 tbsp water, 1 tsp rice vinegar and 1 pinch ground black pepper to a small sauce pan. Bring to a boil over medium heat, then lower to medium-low and simmer for 1-2 minutes. Set aside for later.
- After 30 minutes, add 3cm (just over 1 inch) of cooking oil to a deep pan and heat to 160 °C (320 °F). While you're waiting for it to heat up, sprinkle about 5 tbsp potato starch onto a plate and take the marinated chicken from the fridge. Coat each piece evenly with starch, making sure to shake off the excess marinade before coating.
- Once the oil is hot, add the chicken pieces and fry for about 3 minutes on each side.
- Increase the heat to 190 °C (374 °F) and fry for 1 minute on each side.
- Transfer to a wire rack to drain excess oil.
Assembly
- Divide 2 portions cooked Japanese short-grain rice and 70 g green cabbage into serving bowls.
- Place the karaage on top and drizzle with sauce (alternatively, you can cook the karaage in the sauce for a few minutes to cover it more thoroughly). Top with finely chopped green onions, red pickled ginger (benishoga), white sesame seeds and chili threads.
- Enjoy!
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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