Karaage Rice Bowl
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
3
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Calories
587 kcal
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Course
Main Course
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Cuisine
Japanese
Karaage Rice Bowl
Description
This Karaage Rice Bowl showcases Japanese fried chicken pieces that are marinated in a sauce blending garlic, ginger, sake, sweet bean sauce, soy sauce, toasted sesame oil, egg yolk, and seasoning for deep flavor infusion. The chicken is coated in a mixture of all-purpose flour and potato starch to yield an ultra-crispy exterior when deep-fried in neutral oil.
Chicken breasts are butterflied, pounded to even thickness, and sliced into narrow strips to ensure even cooking. The marinade imparts aromatic notes and a hint of sweetness from the sweet bean sauce (tianmianjiang), balanced by savory soy and sesame oil. Deep-frying maintains juicy interiors and crunchy crusts.
Served over Japanese short-grain rice, the dish is garnished with shredded nori, green onions, and often mayonnaise to provide creamy contrast. This combination of textures and flavors makes it a satisfying meal with umami, crispness, and mild spice when chili oil is added.
Use neutral oil with a high smoke point for frying to get the best crispy texture. Marinate the chicken thoroughly to allow flavors to penetrate. Adjust chili oil to taste for preferred heat level. The rice serves as a sturdy base soaking up juices and balancing richness.
Ingredients
- 2 chicken breast roughly 1 lb, 454 g; or 4 chicken thighs, boneless, skinless
- ⅓ cup all-purpose flour
- ⅓ cup potato starch or cornstarch
- 3 cups neutral oil (for deep frying)
- 3 ervings Japanese short-grain rice typically 1⅔ cups (250 g) per donburi serving, cooked
For the Seasonings
- 2 cloves garlic
- 1 tsp ginger (grated, with juice)
- 1 Tbsp sake
- 1 Tbsp sweet bean sauce tianmianjiang
- 1 tsp soy sauce
- 1 tsp sesame oil toasted
- 1 egg large, yolk
- ¼ tsp kosher salt Diamond Crystal brand
- black pepper freshly ground
For the Sauce
- 1 Tbsp soy sauce
- ½ Tbsp sesame oil toasted
- Chili oil optional; you can make my Homemade La-yu, Japanese style la-yu
For the Garnish
- mayonnaise Japanese Kewpie
- nori seaweed shredded aka kizami nori
- 2 green onion or scallions
Instructions
- Before You Start: Gather all the ingredients. For the steamed rice, please note that 2¼ cups (450 g, 3 rice cooker cups) of uncooked Japanese short-grain rice yield 6⅔ cups (990 g) of cooked white rice, enough for 3 donburi servings (5 cups, 750 g). See how to cook short-grain rice with a rice cooker, pot on the stove, Instant Pot, or donabe.
- Butterfly and cut 2 boneless, skinless chicken breasts in half. I also separate out the chicken tenders.
- Pound the chicken to equal thickness with a meat tenderizer or the back of a knife. Then cut into ½-inch-wide strips.
- Put the chicken pieces in a large bowl. Mince or crush 2 cloves garlic and add to the bowl. Add 1 tsp ginger (grated, with juice).
- Add the rest of the ingredients for seasonings: 1 Tbsp sake, 1 Tbsp tianmianjiang (sweet bean sauce), 1 tsp soy sauce, 1 tsp toasted sesame oil, 1 large egg yolk, ¼ tsp Diamond Crystal kosher salt, and freshly ground black pepper. Mix and coat the chicken well with the marinade. Keep in the refrigerator for 30 minutes or longer.
- Combine ⅓ cup all-purpose flour (plain flour) and ⅓ cup potato starch or cornstarch in a medium bowl and whisk well together.
- Heat 3 cups neutral oil to 325–340ºF (163–171ºC) on medium heat in a saucepan or wok. Check to see if the oil is ready for deep-frying. Put a chopstick in the oil and when you see the bubbles around it, it’s ready!
- Coat a piece of chicken in the flour mixture and dust off the excess flour. Place 5 chicken pieces slowly into the oil in the wok. Do not crowd the wok.
- Deep-fry the chicken over medium heat for about 4–5 minutes. If the chicken gets brown too quickly, take it out and lower the oil temperature by reducing the heat a little bit and put the chicken back in.
- When the chicken is cooked and nicely brown, transfer to a wire rack or paper towel to drain excess oil. Make sure to pick up foams and crumbs between batches. The crumbs in the oil make the oil darker, so frequently skim it with a fine-mesh skimmer.
- For garnish, cut 2 green onions/scallions into small pieces. To make the sauce, combine 1 Tbsp soy sauce, ½ Tbsp toasted sesame oil, and the optional la-yu (Japanese chili oil) in a small bowl.
- Serve 3 servings cooked Japanese short-grain rice in individual large donburi bowls and place the chicken on top.
- Drizzle the sauce and Japanese Kewpie mayonnaise on top.
- Garnish with shredded nori seaweed (kizami nori) and the chopped green onions. Serve immediately and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 587 kcal
% Daily Value*
| Calories | 587kcal | 29% |
| Carbohydrates | 46g | 15% |
| Protein | 37g | 74% |
| Fat | 27g | 42% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 142mg | 47% |
| Sodium | 778mg | 32% |
| Potassium | 740mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 186IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 31mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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