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Karaage Don (Japanese Fried Chicken Bowl)

A recipe for Karaage Don (Japanese Fried Chicken Bowl)! Fried chicken pieces are paired with rice, shredded cabbage, and a variety of toppings.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 30 mins
Servings: 4 Servings
Course: Main Course
Cuisine: Japanese

Ingredients

Chicken:
  • 1 pound (450 grams) boneless chicken thighs
  • 2 teaspoons freshly grated ginger
  • 1 clove garlic peeled and grated
  • 2 tablespoons (30 milliliters) sake
  • 2 tablespoons (30 milliliters) soy sauce
  • 1 tablespoon (15 milliliters) mirin
  • 1 teaspoon sesame oil
  • 1 cup (125 grams) potato starch
  • vegetable oil for deep frying
Rice Bowl:
  • Steamed Japanese short grain rice
  • 1/4 green cabbage thinly shredded
  • Japanese mayonnaise for drizzling
  • 2-4 shishito peppers roasted or pan-fried
  • 1 lemon cut into wedges
  • 2 green onions thinly sliced
  • shichimi togarashi to taste

Instructions

To make the Karaage (Fried Chicken):
    Cup of Yum
  1. Cut the chicken thighs into 2 inch (5 centimeter) pieces.
  2. In a large bowl, combine the ginger, garlic, sake, soy sauce, mirin, and sesame oil.
  3. Add the chicken to the bowl and toss well to thoroughly coat in the sauce. Cover and refrigerate for at least 1 hour and up to 4 hours.
  4. In a large wok, bring 2 inches (5 centimeters) of vegetable oil to medium high heat. Once heated and shimmering, reduce heat to medium.
  5. Place the potato starch in a medium bowl. Remove a chicken piece from the marinade and thoroughly coat in the potato starch.
  6. Gently place the coated chicken piece in the hot oil and repeat with remaining pieces. Take care not to overcrowd the pan and cook the chicken in batches if needed.
  7. Fry for 2 1/2-3 minutes per side, until golden and cooked through.
  8. Use a slotted spoon to remove the chicken and drain on paper towel-lined plate. Remove any pieces of batter between batches of chicken.
To assemble the rice bowl:
  1. Fill four bowls with desired amount of steamed rice.
  2. Cover the rice with a layer of shredded cabbage.
  3. Top with the fried chicken pieces, then add a drizzle of mayonnaise.
  4. Serve immediately with desired toppings such as shishito peppers, lemon wedges, green onions, and shichimi togarashi to taste.