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Crispy Karaage Don (Japanese Fried Chicken Rice Bowl)
5 from 6 votes

Crispy Karaage Don (Japanese Fried Chicken Rice Bowl)

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
40 mins
Cook Time
8 mins
Total Time
48 mins
Servings: 2 servings
Course: Main Course, Lunch, Dinner
Cuisine: Japanese

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
    Cup of Yum
  1. Cut 300 g boneless chicken thigh into bite size pieces.
  2. 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.
  3. 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.
  4. 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.
  5. Once the oil is hot, add the chicken pieces and fry for about 3 minutes on each side.
  6. Increase the heat to 190 °C (374 °F) and fry for 1 minute on each side.
  7. Transfer to a wire rack to drain excess oil.
Assembly
  1. Divide 2 portions cooked Japanese short-grain rice and 70 g green cabbage into serving bowls.
  2. 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.
  3. Enjoy!